Looking for a low-carb, low-calorie, easy option for dinner? Erin, blogger at Brownie Bites, shares this recipe for a chicken and rice vegetable one-skillet meal. Substituting cauliflower rice for real rice, Erin offers an easy and healthy weeknight meal.
INGREDIENTS:
- 1lb chicken breast tenders
- Mrs. Dash Chicken Grilling Blend, to taste*
- ⅓ cup low-sodium chicken broth, divided
- 2 12oz bag frozen Green Giant Riced Veggies, Cauliflower Medley**
- Salt & Pepper, to taste
- ½ cup reduced fat sharp cheddar, shredded
DIRECTIONS:
- Spray a large skillet or sauté pan with cooking spray and place on medium heat.
- Season both sides of the chicken tenders with Mrs. Dash (or seasoning blend of choice) and place onto the hot pan. Cook for about 3 minutes on each side or until tenders are cooked through.
- Remove to separate plate and cut into chunks.
- Lower heat to medium-low and de-glaze the pan using a few tablespoons of the chicken broth. Add both bags of the riced veggie medley and season with salt and pepper. Cook, stirring occasionally, for about 6 minutes or until heated through and softened. Add a little chicken broth until moistened as desired (you may not use all of the broth – you don’t want it to have too much liquid).
- Add the chicken pieces to the skillet and stir together. Taste and adjust seasonings as needed.
- Sprinkle the cheese over the top of the mixture evenly and cover for 2-3 minutes or until the cheese has melted.
Notes from Erin:
* Feel free to use any chicken seasoning blend that you want, including other varieties of Mrs. Dash, Tone’s, McCormick, Emeril, etc. Use what you have!
** The riced veggie medley blend already contains onions and green onions, which is nice for adding some built-in flavor. If you can only find plain riced cauliflower, I recommend adding some minced onion (cook in the pan after chicken has been removed) or onion powder and you can serve the dish topped with sliced green onion.
** The riced veggie medley blend already contains onions and green onions, which is nice for adding some built-in flavor. If you can only find plain riced cauliflower, I recommend adding some minced onion (cook in the pan after chicken has been removed) or onion powder and you can serve the dish topped with sliced green onion.
ABOUT BROWNIE BITES
Erin, blogger behind Brownie Bites, says the blog’s name comes from the mispronunciation of her last name, Browne. She says people often pronounce her name with an “ie” on the end — making her family the “Brownies”, not the “Browns”. Since she runs a lifestyle blog, Erin added “Bites” to the name, and includes “bites” of her family’s life on the site, many of which revolve around food. Erin and her husband, Matt, live in East Tennessee with their son, Jasper, daughter, Shelby – and a gaggle of four-legged fur brains.
