Chicken And Cauliflower Rice Recipes

EASY SKILLET CHICKEN & RICED CAULIFLOWER

Steps:

• 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.
• 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.

CAULIFLOWER RICE CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a large bowl, mix together the cauliflower rice, broccoli, chicken, mozzarella, ½ cup cheddar, the garlic powder, onion powder, and salt until well combined.
• Transfer the mixture to a baking dish and cover with aluminum foil. Bake for 40 minutes.
• Uncover the pan and top with the remaining ½ cup cheddar cheese. Bake for 10 minutes more, until the cheese is melted.
• Let cool for 5-10 minutes before serving.
• Enjoy!

CHICKEN CAULIFLOWER "FRIED RICE"

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
• Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
• As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

CHICKEN & CAULIFLOWER-RICE CASSEROLE

Steps:

• Preheat oven to 400°F. Coat a 7-by-11-inch (2-quart) baking dish with cooking spray.
• Place cauliflower in a microwaveable bowl. Cover tightly and microwave on High until tender, about 3 minutes. Drain, if necessary.
• Combine cream cheese, garlic powder, onion powder, oregano, mustard, pepper, salt, cayenne and ¼ cup scallions in a large bowl; beat with an electric mixer on medium speed until smooth, about 1 minute. Fold in the cauliflower, chicken and 1 cup Cheddar. Spoon the mixture into the prepared baking dish. Sprinkle with the remaining ½ cup Cheddar and cover with foil.
• Bake until bubbly, about 30 minutes. Uncover and bake until the cheese browns, about 10 more minutes. Remove from oven and sprinkle with the remaining ¼ cup scallions. Let stand for 10 minutes before serving.

CHEESY CHICKEN AND CAULIFLOWER RICE CASSEROLE

Steps:

• Preheat oven to 400F.
• Lightly butter a 3-quart baking pan/dish and set aside.
• Combine cauliflower rice and shredded chicken in a large mixing bowl.
• Add sweet paprika, garlic powder, onion powder, Italian Seasoning, dried oregano, and chili powder; mix to combine.
• Add heavy cream, softened cream cheese, 1/2 cup shredded cheddar cheese, garlic, salt, and pepper; stir until everything is thoroughly incorporated.
• Transfer mixture to previously prepared baking pan and cover with aluminum foil.
• Bake for 30 minutes.
• Remove foil; add remaining shredded cheddar cheese and continue to bake for 10 more minutes, or until top is browned, mixture is bubbly and cheese is melted.
• Remove from oven and let stand 10 minutes.
• Garnish with fresh parsley and serve.

SOFRITO CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
• Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
• Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.

CAULIFLOWER CHICKEN FRIED "RICE"

Steps:

• Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
• Add 1 tablespoon oil to the pan along with scallion whites, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add bell pepper and snow peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate.
• Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes.
• Return the chicken mixture and eggs to the pan; add tamari (or soy sauce) and sesame oil (if using) and stir until well combined. Garnish with scallion greens.

CHICKEN & SPANISH CAULIFLOWER "RICE"

Steps:

• Core and cut cauliflower into 1-in. pieces. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess)., Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until lightly browned, about 5 minutes. Add green pepper, onion and garlic; cook and stir 3 minutes., Stir in tomato juice and cumin; bring to a boil. Add cauliflower; cook, covered, over medium heat until cauliflower is tender, 7-10 minutes, stirring occasionally. Stir in cilantro and lime juice.

SKINNY CHICKEN FRIED CAULIFLOWER RICE

Steps:

• To a large skillet, add the oils, chicken, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
• Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
• Add the cauliflower, stir to combine with existing oil (add a couple extra tablespoons if desired), and allow cauliflower to cook for about 4 minutes, or until slightly softened.
• Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
• Add the garlic and cook for 1 minute, stir intermittently.
• Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary, about 90 seconds.
• Add the chicken, slowly and evenly drizzle with soy sauce, and stir to combine.
• Taste to check for seasoning balance and if desired, add salt or pepper, to taste.
• Optionally garnish with green onions and serve immediately.

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
• Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

CHICKEN AND CAULIFLOWER RICE RECIPE

Steps:

• Preheat the oven to 400F. Spray the inside of a 1.5-quart casserole dish with olive oil cooking spray.
• If the cauliflower rice was frozen, thaw it to room temperature. Put the cauliflower rice in a microwave-safe dish, drape a paper towel over the top, and microwave on high for 3 minutes.
• Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned, about 5 minutes. Add in spinach and garlic, and cook until spinach is wilted, about 3-5 minutes.
• Reduce the heat to medium and stir in the cream cheese, heavy whipping cream, onion powder, dried oregano, black pepper, cumin, chili powder, and salt.
• Bring to a simmer and cook until thickened slightly, about 5 minutes, stirring constantly. Stir in 1 cup of the shredded white cheddar and cauliflower rice.
• Pour the creamy mixture into the prepared casserole dish. Sprinkle the remaining 1 cup shredded whitecheddar on top.
• Bake until it's warm throughout, about 15 minutes, and then broil for a couple minutes to helpbrown the cheese on top.
• Sprinkle the cilantro on top, squeeze the lime over the top and serve. Add red pepper flakes for a little heat.