One-pan, no mess and full of flavor. A delicious, low-carb skillet dinner that’s on your table in 30 minutes. We think that’s a perfect weeknight meal.
One-pan, no mess and full of flavor. A delicious, low-carb skillet dinner that’s on your table in 30 minutes. We think that’s a perfect weeknight meal.
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 Little Green Sprout’s Organics by Green Giant™ Riced Cauliflower OR 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
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 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.
