Skillet Chicken with Cauliflower Rice and Cheesy Veggies
This cheesy skillet chicken with cauliflower rice is a delicious and healthy one-pan meal perfect for busy nights!
Ingredients:]
- 1 tablespoon olive oil
- 1/3 cup diced onion
- 1/3 cup diced green pepper
- 3 garlic cloves, mince
- 2 cups cooked chicken, shredded (I prepared mine in the slow cooker)
- 1 can Rotel tomatoes
- 1 12 oz bag steamed riced cauliflower
- 2 tablespoons homemade taco seasoning or taco seasoning packet
- 3/4 cup chicken broth
- 1 1/2 cups cheddar cheese
- 1/2 cup Monterey Jack cheese
Instructions:
1. In a large skillet, heat olive oil over medium heat.
2. Add the diced onion, green pepper, and minced garlic to the skillet.
3. Sauté for about 2-3 minutes until the vegetables begin to soften and become fragrant.
4. Stir in the shredded cooked chicken, mixing well with the sautéed vegetables.
5. Add the can of Rotel tomatoes (with juices) to the skillet.
6. Stir to combine and let the mixture cook for another 2-3 minutes, allowing the flavors to meld together.
7. Sprinkle in the taco seasoning and mix to evenly coat the chicken and vegetable mixture.
8. Stir in the steamed riced cauliflower and chicken broth.
9. Continue to cook for 3-5 minutes, allowing the cauliflower rice to heat through and absorb the flavors.
10. Lower the heat to medium-low and sprinkle the cheddar and Monterey Jack cheeses over the mixture.
11. Stir to combine and allow the cheese to melt.
12. Once the cheese has melted and the dish is creamy and well-mixed, remove from heat.
13. Serve immediately, garnished with fresh cilantro or extra toppings as desired.
Additional Tips:
1. You can use store-bought taco seasoning or homemade taco seasoning. If making your own, you can combine chili powder, cumin, paprika, garlic powder, onion powder, and salt.
2. Feel free to add other veggies, such as zucchini or mushrooms, or even beans for extra texture and flavor.
Timings:
* Prep Time: 35 minutes
* Cook Time: 5 minutes
* Total Time: 40 minutes
Servings: 6
Calories: 295 kcal