Chicken with Peppers and Cauliflower
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Boneless chicken breasts get a kick of (healthy) color in this simple sauté dish featuring red and yellow bell peppers, onion and cauliflower with basil-vinaigrette dressing and Parmesan.
Ingredients
4 skinless, boneless chicken breast halves (about 5 oz each)
1 tbsp. all-purpose flour
1 package dry basil-vinaigrette salad dressing mix
1/2 tsp. Pepper
2 tbsp. oil
1 each red and yellow bell pepper
1 c. chopped onion
2 c. fresh cauliflower florets
3/4 c. water
1/2 c. finely shredded Parmesan
Instructions
Coat chicken with mixture of flour, 1 tsp salad dressing mix and the pepper.
Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add chicken and cook 4 to 5 minutes per side until cooked through. Remove to a plate.
Add remaining 1 Tbsp oil to pan drippings. Add peppers and onion. Sauté 3 minutes or until lightly browned.
Stir in rest of salad dressing mix, cauliflower and 3/4 cup water. Bring to a boil, reduce heat, then cover and simmer 2 to 3 minutes until cauliflower is crisp-tender. Add chicken; sprinkle with cheese. Cover and cook just until cheese melts.
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