EASY SKILLET CHICKEN & RICED CAULIFLOWER
One-pan, no mess, and full of flavor. A delicious skillet dinner that's on your table in 30 minutes. We think that's a perfect weeknight meal.
Provided by Green Giant
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 5.2 g, Cholesterol 67.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 2.1 g, Sodium 227.1 mg, Sugar 1 g
CHICKEN AND RICED CAULIFLOWER CASSEROLE
It's really a struggle for me to cook things that my hubby likes ever since I started doing my low carb/cal/high protein diet. He adores my southern cooking and just doesn't like very many of my low carb recipes. This is my traditional chicken and rice casserole recipe that I've revamped and made into a low carb/low calorie dish....
Provided by Elaine Bovender
Categories Casseroles
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees. Spray a 9 X 13 baking dish with cooking spray and set aside.
- 2. Bring broccoli and onion to a boil. Reduce heat, cover and simmer until tender.You may add about a teaspoon or so of salt into the water, if desired. When tender, drain as much water out as possible and put into a large bowl, set aside.
- 3. In a large pot, combine bullion with water to dissolve. Hint: If you use chicken soup base or Better than Bullion it dissolves in the water very quickly and easily. Place riced cauliflower in the pot and cover the rest of the way with water. Bring to a boil. Reduce heat and cover and simmer for five minutes. Drain and rinse thoroughly and set aside.
- 4. In the large bowl with the broccoli and onion, combine drained water chestnuts, the cooked chicken and the drained cauliflower.
- 5. In a smaller bowl combine the soups, whisking until well mixed. Pour soup mixture into the cauliflower mixture. Mix well. Spoon mixture into prepared baking dish.
- 6. Spread cheddar cheese evenly over the top of the casserole. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake another 10 minutes or until cheese is lightly browned. Enjoy with your favorite side dishes or rolls.
- 7. Here is the nutritional information for this recipe.
CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE
This cheesy chicken and cauliflower rice skillet bake is a healthier (and gluten free!) version of the classic casserole, jam-packed with vegetables while still boasting the flavors you know and love. The usual condensed soup is swapped out for low-fat Greek yogurt, and riced cauliflower subs in for the typical grain. The whole thing is topped off with reduced-fat sharp Cheddar for a rich, melty finish.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
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.
CAULIFLOWER RICE CHICKEN BAKE RECIPE BY TASTY
Here's what you need: cauliflower rice, broccoli floret, chicken, shredded mozzarella cheese, shredded cheddar cheese, garlic powder, onion powder, salt, fresh parsley
Provided by Kahnita Wilkerson
Categories Dinner
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the cauliflower rice, broccoli, chicken, mozzarella, ½ cup cheddar, the garlic powder, onion powder, and salt until well combined.
- Transfer the mixture to a baking dish and cover with aluminum foil. Bake for 40 minutes.
- Uncover the pan and top with the remaining ½ cup cheddar cheese. Bake for 10 minutes more, until the cheese is melted.
- Let cool for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 21 grams, Sugar 2 grams
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