Low Carb Skillet Cheesy Chicken and Veggie “Rice”

Sometimes it feels like eating healthy can be time consuming and expensive. Who really has time to plan ahead and meal prep? In fact, if you are anything like me, then you have purchased loads of fresh vegetables at the store only to toss them in the garbage two weeks later when they have gone bad.

Let Alison’s Pantry make eating healthy easy!

We have a giant variety of high quality frozen vegetables that you can store in your freezer and pull out as needed. Not to mention, it takes no prepping, no hours in the grocery store line, and no waste! You will love our new riced vegetables because they are healthy, easy, and inexpensive!

Low Carb Skillet Cheesy Chicken and Veggie “Rice”

With our riced veggies, eating low carb has never been so simple and fast! Check out this yummy recipe that comes together in 10 min. Your thighs will thank you for it!

Yield: 2 servings, Serving Size: 1 1/2 cups

Ingredients:

Instructions: 

  1. Season chicken with 1/4 teaspoon kosher salt, garlic powder and black pepper, to taste.
  2. Heat a large nonstick skillet over high heat. When hot add 1/2 teaspoon 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 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.
  6. eturn 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.

From <https://www.skinnytaste.com/skillet-cheesy-chicken-and-veggie-rice/

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