Description
A delicious and healthy skillet meal featuring chicken and cauliflower rice.
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cups cauliflower rice (or a mixture of finely diced or shredded onion, bell pepper, carrots, and/or cauliflower rice)
- ¼ teaspoon salt
- 1 pound chicken thighs or chicken tenders (about 5-6)
- 2 cups instant brown rice
- 2½ cups reduced-sodium chicken stock
- 2–3 tablespoons pesto
- Parmesan cheese (optional)
Instructions
- Warm the butter and oil over medium heat in a large skillet. Add vegetables, sprinkle with salt and stir to coat. Cook for 2 minutes, stirring often.
- Add chicken, spread into an even layer. Cook for 2 minutes, then flip over. Cook for an additional 2 minutes.
- Add the rice and chicken stock. Bring to a boil, then reduce to a low simmer. Cover and cook for 12-15 minutes, or until liquid is absorbed and rice is tender.
- Remove from heat, cover, and let stand for 5-10 minutes.
- Top each piece of chicken with a dollop of pesto and serve topped with Parmesan cheese if desired.
- Store any leftovers in an airtight container for up to 3 days. Warm to serve.
Notes
- This dish is versatile and can incorporate various vegetables based on preference.
- For a spicy kick, consider adding crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg