Ingredients
Scale
- 1 lb ground chicken breast (99% fat-free)
- 2 cups chopped carrots (fresh or frozen)
- 1 cup chopped celery (fresh recommended)
- 1 cup chopped onion (yellow or white)
- 1 cup cooked brown rice (can be substituted with quinoa)
- 10 oz frozen cauliflower rice (available in most grocery stores)
- 1/2 cup hot sauce (adjust for desired heat level)
- 1/2 cup chicken broth (low-sodium recommended)
- 1/3 cup reduced-fat cream cheese (regular can be used)
- 1/2 cup fat-free cheddar cheese (or any other low-fat cheese)
Instructions
- Chop the carrots, celery, and onion into small pieces to ensure even cooking.
- Sauté the chopped vegetables in olive oil spray for about 10 minutes until tender.
- Remove the sautéed veggies and add more olive oil to the pan. Cook the ground chicken until it is fully cooked through.
- Stir in your choice of seasonings to the cooked ground chicken for added flavor.
- Return the sautéed veggies to the skillet along with the frozen cauliflower rice and cooked brown rice.
- Pour in the hot sauce and chicken broth, then stir to combine and let everything simmer for 5 minutes.
- Fold in the reduced-fat cream cheese until melted and mixed throughout.
- Top the mixture with scallions and fat-free cheddar cheese. Cover to melt the cheese before serving.
Notes
Prep your vegetables ahead of time and use a non-stick pan to minimize oil usage. Experiment with various hot sauces to find your perfect heat level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Buffalo Chicken, Healthy Skillet, One-Pan Dinner, Easy Recipe