- 2 chicken breasts, boneless and skinless, cut into bite-sized pieces
- 2 cups broccoli florets
- 2 cups cauliflower rice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chicken pieces to the skillet and cook until they are no longer pink in the center, about 5-7 minutes. Season with salt and pepper to taste.
- Meanwhile, steam the broccoli florets until they are tender but still crisp, about 3-4 minutes. You can steam them in a separate pot or use a steamer basket.
- In a large baking dish, combine the cooked chicken, steamed broccoli, and cauliflower rice. Mix well to distribute the ingredients evenly.
- Sprinkle the shredded cheddar cheese and mozzarella cheese over the top of the chicken and vegetable mixture.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Nutrition Information (per serving):
- Calories: 390
- Total Fat: 21g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 112mg
- Sodium: 446mg
- Total Carbohydrate: 8g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 41g
Please note that the nutrition information provided is an estimate and can vary depending on the specific ingredients and brands used.