- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 (7 ounce) package Green Giant® Riced Cauliflower - any variety
- 1/2 cup chicken broth
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh oregano
- 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.
- 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.
04/06/2018
recipepes.com
Easy Skillet Chicken & Riced Cauliflower, recipe
PT15M
PT1H
5
455 calories
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