Cheesy Chicken, Butternut Squash and Cauliflower Rice Skillet
Cheesy Chicken, Butternut Squash and Cauliflower Rice Skillet is an easy one pan dinner that's perfect for weeknights! Simple ingredients, but tons of flavor!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1/2 cup diced yellow onion
- 1/2 teaspoon grated or minced garlic
- 2 cups diced butternut squash, put in bowl with 2 tablespoons water, cover with plastic and microwave 2-3 minutes.
- 4 cups frozen or fresh cauliflower rice
- 1 tablespoon chopped rosemary
- 2 teaspoons chopped thyme
- 1/2 cup shredded fontina cheese
- 1/4 cup shredded pecorino romano or parmesan cheese
Instructions
- Put the peeled and diced butternut squash in a microwave safe bowl with 2 tablespoons of water. Cover the bowl with plastic wrap and use a knife to put a small slit in the plastic. Microwave the squash for 2-3 minutes. It should be slightly tender, but not completely cooked.
- Heat a tablespoon of olive oil over medium-high heat in a large skillet and add in the chicken when it's hot. Season with salt and pepper and cook until it's cooked through and no longer pink. Remove it from the skillet and onto a plate.
- Add the remaining tablespoon of olive oil to the skillet. Add in the onion, cauliflower rice, and butternut squash. Season it with salt, pepper and sauté for about 3 minutes.
- Add in the garlic, rosemary and thyme and continue to sauté until the squash is fork tender, about 4-5 minutes. Add the chicken, Romano and half of the fontina cheese into the skillet. Stir everything together until the cheese is melted.
- Top with the remaining fontina cheese and extra chopped rosemary and thyme. Cover with a lid for another minute or until the cheese is melted and then serve.
Nutrition
Calories: 386kcal | Carbohydrates: 21g | Protein: 43g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 107mg | Sodium: 266mg | Fiber: 7g | Sugar: 6g