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Herbed Garlic Chicken Skillet Served Over Cauliflower And Broccoli Riced Veggies
Recipe Intro From therealfoodrds

This recipe was sponsored by our friends at Earthbound Farm.

This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

Whole30 Herbed Garlic Chicken Skillet in partnereship with @thefeedfeed served over @earthboundfarm Cauliflower & Broccoli Riced Veggies is quick to make and incredibly tasty #ad. It’s a meal that can be made and on the table in under 30 minutes, reheats nicely and is chock full of veggies, fiber and micronutrients. As an added bonus, you’ll get an adequate source of protein and healthy fats, making it a complete and satisfying meal. For those of you who gravitate towards a lower carb style of eating, this Whole30 Herbed Garlic Chicken Skillet fits the bill for that as well, thanks to it being served over a bed of Riced Veggies instead of pasta or grains. #feedfeed #earthboundfarm -@therealfoodrds

Recipe

Serves 4

Prep time: 15 minutes

Cook time: 15 minutes

 

Ingredients:

1 lb. boneless, skinless chicken breast, cubed

1 Tbsp. fresh rosemary

½ Tbsp. fresh thyme

2-3 Tbsp. olive oil or avocado oil, divided

1 red bell pepper, sliced

8 oz. button mushrooms, sliced

½ medium red onion, sliced

5-6 garlic cloves, minced

1 cup canned full-fat coconut milk (blend contents of can if separated)

½ lemon, juiced

Sea salt & pepper

1-2 (14 oz.) bags of Cauliflower & Broccoli Riced Veggies

 

Directions:

In a medium bowl, add chicken, herbs, 1 Tbsp. oil and season with salt & pepper. Set aside to marinate while you prep the veggies.

In a large skillet over medium-high heat, add the 1 Tbsp. oil. Once hot, add the chicken. Cook for just a few minutes or until the chicken is seared on all sides.

Next add the veggies. Reduce heat to medium. Stir, cover, and let cook for 6-8 minutes or until veggies are tender, stirring occasional.

Once the veggies are tender remove the lid. Stir in the the coconut milk and lemon juice and season with salt & pepper. Let simmer for 5 minutes to allow some of the moisture to evaporate and the sauce to thicken slightly. Sauce will thicken even more when removed from heat.

Meanwhile, in another skillet over medium heat, add about a ½ Tbsp. oil. Once hot, add the Riced Veggies and saute until tender.

Serve the chicken and veggies over the sauteed Riced Cauliflower and Broccoli and top with additional fresh rosemary and thyme, if desired. Add additional salt & pepper if needed.