Rating: 3.86 stars
21 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

One-pan, no mess, and full of flavor. A delicious skillet dinner that's on your table in 30 minutes. We think that's a perfect weeknight meal.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.

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  • Add onion and cook 3 minutes or until softened.

  • Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes.

  • Stir in broth and bring to a boil.

  • Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.

  • Stir in Parmesan cheese, lemon juice and oregano.

Nutrition Facts

220 calories; protein 26.1g; carbohydrates 5.2g; fat 10.3g; cholesterol 67.2mg; sodium 227.1mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 4 stars
03/17/2017
Good quick weekday dinner. I used frozen riced cauliflower and it worked great. Read More
(4)

Most helpful critical review

Rating: 1 stars
04/10/2017
I made this recipe it exactly as written. It was incredibly bland. It definitely needs salt, and it needs a flavor (the chicken broth did not add much, and the lemon juice did not work with the Parmesan cheese). I won't be making it again. My family hated it. Read More
(4)
21 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 1 stars
04/10/2017
I made this recipe it exactly as written. It was incredibly bland. It definitely needs salt, and it needs a flavor (the chicken broth did not add much, and the lemon juice did not work with the Parmesan cheese). I won't be making it again. My family hated it. Read More
(4)
Rating: 4 stars
03/17/2017
Good quick weekday dinner. I used frozen riced cauliflower and it worked great. Read More
(4)
Rating: 5 stars
08/07/2017
Just made this and it was tasty. I used frozen cauliflower that I pulsed in my blender. I didn't have onion so I substituted with onion powder and also added a little garlic powder in addition to the garlic cloves. I sauteed the chicken with red bell pepper since we love this veggie. Be mindful not to add too much broth as the cauliflower does not absorb the water. You will have to simmer longer to boil off the excess. I think it's actually better to use some type of bouillon cube with a half cup of water. That way you get the full flavor of the concentrated bouillon without the extra water. Read More
(3)
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Rating: 4 stars
02/14/2019
Great dish especially if you have some rotisserie chicken on hand. I needed only two servings so I used a cup of chicken. We like our food with more herbs and spices so I didn't cut the amount of lemon juice oregano or parmesan. It looked kind of bland so I added 1/2 cup of green peas. We ate it all in one sitting. Delicious. Read More
(1)
Rating: 5 stars
07/26/2019
We really enjoyed it. Added loose edamame and hot sauce to finish it off. Read More
(1)
Rating: 5 stars
01/15/2020
Very good! Very easy! Added a smidge of teriyaki for a little extra and the family crushed it! Read More
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Rating: 5 stars
02/16/2020
Oh I really enjoyed this! I threw in some yellow peppers too. Bought a jumbo bag of riced cauliflower from Costco so will be definately make again! Thanks! Read More
Rating: 1 stars
05/06/2021
Yuck! Would've been better off just eating the cauliflower with butter, sour cream, salt & pepper. Very bland. Read More
Rating: 3 stars
11/26/2020
Bland and uninteresting. Made it as written. Read More