Easy Skillet Chicken And Riced Cauliflower

Easy Skillet Chicken And Riced Cauliflower
3.7 from 3 ratings
Recipe Courtesy of Green GiantOne-pan, no mess, and full of flavor; this delicious, low-carb skillet dinner is on your table in 30 minutes. Chicken, cauliflower, garlic, Parmesan cheese, and a squeeze of lemon makes this the perfect weeknight meal. Riced cauliflower can either be made from finely dicing a head of cauliflower, or bought frozen and prechopped. 
  • 2 tablespoon olive oil
  • 1 pound boneless, skinless, chicken breasts, cut into 1-inch pieces
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup riced cauliflower, or use 1 (7-ounce) package green giant® riced cauliflower
  • 1/2 cup chicken broth
  • 2 tablespoon grated parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh oregano, chopped
  1. Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
  2. Add onion and cook 3 minutes or until softened. Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes. Stir in broth and bring to a boil. Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through. Stir in Parmesan cheese, lemon juice and oregano.