We love this easy and delicious high protein recipe because it is made with chicken, veggie “rice” and melted cheese. If you haven’t tried riced broccoli and cauliflower you are missing out! Delicious for your palate and easy on your waistline! Enjoy in confidence!
1/2 lb boneless, skinless chicken breast, cubed small
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
black pepper, to taste
1 teaspoons olive oil
2 cloves crushed garlic
1/4 cup chopped onion
12 ounces riced cauliflower and broccoli (I used Green Giant Riced Cauliflower Broccoli)
1/3 cup reduced fat sharp cheddar
*Season chicken with 1/4 teaspoon kosher salt, garlic powder and black pepper, to taste.
*Heat a large nonstick skillet over high heat. When hot add 1/2 teaspoon oil and add half of the chicken.
*Cook 2 to 3 minutes on each side, until no longer pink in the center and browned on the edges. Set aside.
*Repeat with remaining chicken.
*Add the remaining 1/2 teaspoon of oil, onion and garlic and cook over medium heat about 2 minutes, until soft. Add the riced vegetables (frozen), 1/4 teaspoon salt and pepper and cook 5 to 6 minutes, until heated through.
*Return the chicken to the skillet, top with the cheese and cover.
*Cook low heat until the cheese is melted, about 2 to 3 minutes.
Yield: 2 servings, Serving Size: 1 1/2 cups
Protein: 35 grams
Carbohydrates: 11 grams
Total Fat: 9 grams