Easy Skillet Chicken & Riced Cauliflower

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 (12-ounce) package  Green Giant® Riced Cauliflower, any variety
• 1/2 cup chicken broth
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 tablespoon fresh chopped oregano or 1/2 teaspoon dried oregano

Directions

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 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.