Ingredients
½lbchicken breast,boneless, skinless, cubed small
½tspkosher salt
¼tspgarlic powder
black pepper,to taste
1tspolive oil
2clovesgarlic,crushed
¼cuponion,chopped
12ozriced cauliflower and broccoli
⅓cupreduced fat sharp cheddar
Preparation
Season chicken with ¼ teaspoon kosher salt, garlic powder, and black pepper, to taste.
Heat a large nonstick skillet over high heat. When hot, add ½ teaspoon oil and add half of the chicken.
Cook for 2 to 3 minutes on each side, until no longer pink in the center and browned on the edges. Set aside.
Repeat with the remaining chicken.
Add the remaining ½ teaspoon of oil, onion, and garlic and cook over medium heat for about 2 minutes, until soft. Add the riced vegetables (frozen), ¼ teaspoon salt and pepper.
Cook for 5 to 6 minutes, until heated through.
Return the chicken to the skillet, top with the cheese, and cover.
Cook for about 2 to 3 minutes low heat until the cheese is melted.
