Cheddar Chicken Rice Skillet Recipes

Steps:

• Heat italian dressing in large skillet over med high heat.
• Add the chicken and sprinkle with salt, pepper and garlic to taste and cook for 2 minutes.
• Stir in the rice, chicken broth and broccoli.
• Bring to a boil, cover, reduce heat to low and simmer 5 minutes.
• Let stand covered for 5 minutes or until liquid is absorbed.
• Add the chopped tomatoes and cheddar cheese and stir until blended.
• Sprinkle with salt, pepper and garlic powder to your liking and ENJOY!

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

Steps:

• HEAT dressing in large skillet on medium heat. Add chicken; cover. Cook 4 to 5 min. on each side or until lightly browned. Remove from skillet; cover to keep warm.
• ADD peppers to skillet; cook 5 min., stirring frequently. Stir in tomatoes and salsa. Return chicken to skillet; simmer, covered, on medium-low heat 10 min. or until chicken is done (165 F).
• TOP with cheese; cook, covered, 4 to 5 min. or until melted. Serve over rice.