Ingredients
-
1/2
-
1/2
-
1/4
-
-
1
-
2
-
1/4
-
12
-
1/3
-
-
-
-
-
-
Directions
When I was a kid I hated broccoli until I tried it with cheese, then I was hooked and used to eat it every time we had leftover broccoli. As an adult, I still love the combination. This dish took less than fifteen minutes to make. I had a bag of this frozen broccoli-cauliflower riced veggies from Green Giant, and some chicken and I knew this would be a winning combo. This would work fine with any type of riced veggie, although I personally think the broccoli made the dish. If you cant find riced broccoli or cauliflower, you can also make it yourself by pulsing peeled broccoli stems and cauliflower florets in small batches in a food processor until is resembles rice. You can easily double this for four and make it in a larger skillet.
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Steps
|
1
Done
|
Heat a Large Nonstick Skillet Over High Heat When Hot Add 1/2 Teaspoon Oil and Add Half of the Chicken |
|
2
Done
|
Cook 2 to 3 Minutes on Each Side, Until No Longer Pink in the Center and Browned on the Edges. Set Aside. |
|
3
Done
|
Repeat With Remaining Chicken. |
|
4
Done
|
Add the Remaining 1/2 Teaspoon of Oil, Onion and Garlic and Cook Over Medium Heat About 2 Minutes, Until Soft. Add the Riced Vegetables (frozen), 1/4 Teaspoon Salt and Pepper and Cook 5 to 6 Minutes, Until Heated Through. |
|
5
Done
|
Return the Chicken to the Skillet, Top With the Cheese and Cover. |
|
6
Done
|
Cook Low Heat Until the Cheese Is Melted, About 2 to 3 Minutes. |
