1 pkg (340 g) Green Giant* Riced Cauliflower, any variety
2 tbsp (30 mL) olive oil
1 lb (500 g) boneless, skinless chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 cloves garlic, chopped
½ cup (115 mL) chicken broth
2 tbsp (30 mL) grated Parmesan cheese
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) fresh chopped oregano or ½ tsp dried oregan
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.