If you haven’t tried riced veggies yet, this is the perfect recipe for you! This healthy and filling dish is super easy to prepare and tastes great.

INGREDIENTS:

• 1/2 lb. boneless, skinless chicken breast, cubed small
• 1/2 tsp. kosher salt
• 1/4 tsp. garlic powder
• black pepper, to taste
• 1 tsp. olive oil
• 2 cloves crushed garlic
• 1/4 cup chopped onion
• 12 oz. riced cauliflower and broccoli (can use Green Giant Riced Cauliflower Broccoli)
• 1/3 cup reduced fat sharp cheddar

DIRECTIONS:

1. Season chicken with 1/4 tsp. kosher salt, garlic powder and black pepper, to taste.
2. Heat a large nonstick skillet over high heat. When hot add 1/2 tsp. oil and add half of the chicken.
3. Cook 2 to 3 minutes on each side, until no longer pink in the center and browned on the edges. Set aside.
4. Repeat with remaining chicken.
5. Add the remaining 1/2 tsp. of oil, onion and garlic and cook over medium heat about 2 minutes, until soft. Add the riced vegetables (frozen), 1/4 tsp. salt and pepper, and cook 5 to 6 minutes, until heated through.
6. Return the chicken to the skillet, top with the cheese and cover.
7. Cook low heat until the cheese is melted, about 2 to 3 minutes.

NUTRITION INFORMATION:

Yield: 2 servings, Serving Size: 1 ½ cup, Calories: 263, Fat: 9 g, Carb: 11 g, Fiber: 4 g, Protein: 35 g, Sodium: 485 mg, Exchanges: 4 meats, 2 vegetables, 1 fat.

Source and printer-friendly version: SkinnyTaste.com