Garlicky Chicken With Jeweled Cauliflower Rice Recipe By Tasty

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CAULIFLOWER RICE CHICKEN BAKE RECIPE BY TASTY



Cauliflower Rice Chicken Bake Recipe by Tasty image

Here's what you need: cauliflower rice, broccoli floret, chicken, shredded mozzarella cheese, shredded cheddar cheese, garlic powder, onion powder, salt, fresh parsley

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 9

4 cups cauliflower rice
2 cups broccoli floret
2 cups chicken, cooked, cubed
½ cup shredded mozzarella cheese
1 cup shredded cheddar cheese, divided
1 teaspoon garlic powder
1 teaspoon onion powder
salt, to taste
fresh parsley, optional, to serve

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!

Nutrition Facts : Calories 194 calories, Carbohydrate 9 grams, Fat 8 grams, Fiber 3 grams, Protein 21 grams, Sugar 2 grams

GARLICKY CHICKEN DINNER



Garlicky Chicken Dinner image

Flavorful bone-in chicken is enhanced by herbs, lemon and hearty vegetables in this savory meal-in-one entree. -Shannon Norris, Cudahy, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

1-1/4 pounds small red potatoes, quartered
4 medium carrots, cut into 1/2-inch slices
1 medium red onion, cut into thin wedges
1 tablespoon olive oil
6 garlic cloves, minced
2 teaspoons minced fresh thyme, divided
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1 teaspoon paprika
4 chicken drumsticks
4 bone-in chicken thighs
1 small lemon, sliced
1 package (5 ounces) fresh spinach

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 1 teaspoon thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining thyme, salt and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Top with lemon slices. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 264 calories, Fat 12g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 548mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

EASY SKILLET CHICKEN & RICED CAULIFLOWER



Easy Skillet Chicken & Riced Cauliflower image

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.

Provided by Green Giant

Categories     Trusted Brands: Recipes and Tips

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 cloves garlic, chopped
1 (7 ounce) package Green Giant® Riced Cauliflower - any variety
½ cup chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon chopped fresh oregano

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.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 5.2 g, Cholesterol 67.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 2.1 g, Sodium 227.1 mg, Sugar 1 g

GARLICKY CHICKEN WITH JEWELED CAULIFLOWER RICE RECIPE BY TASTY



Garlicky Chicken With Jeweled Cauliflower Rice Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, Gourmet Garden™ Garlic Stir-In Paste, Gourmet Garden™ Jalapeño Stir-In Paste, kosher salt, McCormick ground turmeric, lemon, olive oil, cauliflower, olive oil, medium yellow onion, McCormick ground cardamom, McCormick ground coriander, McCormick ground cumin, McCormick Ground Cinnamon, kosher salt, pomegranate seeds, pistachio, dried apricot, pine nuts, scallions

Provided by Gourmet Garden

Categories     Dinner

Yield 2 servings

Number Of Ingredients 20

1 ½ lb boneless, skinless chicken thighs, cut into 1 in (2.5 cm) pieces
2 ½ teaspoons Gourmet Garden™ Garlic Stir-In Paste
1 teaspoon Gourmet Garden™ Jalapeño Stir-In Paste
kosher salt
¾ teaspoon McCormick ground turmeric
1 lemon, zested
2 ½ teaspoons olive oil
1 cauliflower, small head
4 teaspoons olive oil
½ medium yellow onion, small diced
½ teaspoon McCormick ground cardamom
1 teaspoon McCormick ground coriander
½ teaspoon McCormick ground cumin
⅛ teaspoon McCormick Ground Cinnamon
kosher salt, to taste
⅓ cup pomegranate seeds, plus more for garnish
¼ cup pistachio, shelled
⅓ cup dried apricot, diced into ¼-inch (6 mm) pieces
2 tablespoons pine nuts
2 scallions, thinly sliced on the bias, plus more for garnish

Steps:

  • Make the garlicky chicken: In a large bowl, toss the chicken with the Gourmet Garden™ Garlic Stir-In Paste, Gourmet Garden™ Jalapeño Stir-In Paste, a generous sprinkle of salt, turmeric, and lemon zest until well coated. Let sit in the refrigerator for 30 minutes.
  • Meanwhile, prep the cauliflower rice: Cut the cauliflower into quarters. Grate each quarter on the large holes of a box grater over a large bowl, stopping short of the core. The cauliflower should be broken down into small pieces the size of rice grains.
  • Once the chicken has marinated, heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the chicken in an even layer and sear on all sides, until cooked through, 7-8 minutes total. Remove from the pan and set aside.
  • Make the cauliflower rice: Heat the olive oil in a wide nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-7 minutes. Add the cardamom, coriander, cumin, and cinnamon. Let the spices sizzle for 1 minute, until fragrant. Season with salt.
  • Increase the heat to high and add the cauliflower rice. Stir to combine, then cook, stirring occasionally, for 6-7 minutes, until the cauliflower rice is tender and lightly browned in places. Remove the pan from the heat.
  • Stir in the pomegranate seeds, pistachios, dried apricots, pine nuts, and scallions. Taste for seasoning and add more salt if necessary.
  • Serve the chicken over the cauliflower rice and garnish with more pomegranate seeds and scallions.
  • Enjoy!

Nutrition Facts : Calories 888 calories, Carbohydrate 53 grams, Fat 50 grams, Fiber 15 grams, Protein 69 grams, Sugar 24 grams

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