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Dawna Elguera
By Dawna Elguera

SKINNY Skillet Cheesy Chicken and Veggie “Rice”

7 steps
Prep:10minCook:20min
Makes 2 servings Per serving 1 Leaner protein 3 Greens 2 ½ condiments 1 fat
Updated at: Thu, 17 Aug 2023 11:36:12 GMT

Nutrition balance score

Great
Glycemic Index
30
Low
Glycemic Load
3
Low

Nutrition per serving

Calories363.5 kcal (18%)
Total Fat12.2 g (17%)
Carbs10.8 g (4%)
Sugars3.4 g (4%)
Protein52.1 g (104%)
Sodium729.8 mg (36%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet

Instructions

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