Garlic and Herb Chicken Skillet with Riced Cauliflower and Broccoli


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Serves 4
Prep time: 15 minutes
Cook time: 15 minutes

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

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.

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