SKILLET CHEESY CHICKEN AND VEGGIE "RICE

Fixings: 

1/2 lb boneless, skinless chicken bosom, cubed little 

1/2 teaspoon legitimate salt 

1/4 teaspoon garlic powder 

dark pepper, to taste 

1 teaspoons olive oil 

2 cloves smashed garlic 

1/4 container slashed onion 

12 ounces riced cauliflower and broccoli (I utilized Green Giant Riced Cauliflower Broccoli) 

1/3 container lessened fat sharp cheddar 

Bearings: 

Season chicken with 1/4 teaspoon legitimate salt, garlic powder and dark pepper, to taste. 

Warm a huge nonstick skillet over high warmth. At the point when hot include 1/2 teaspoon oil and include half of the chicken. 

Cook 2 to 3 minutes on each side, until no longer pink in the inside and carmelized on the edges. Put aside. 

Rehash with staying chicken. 

Include the rest of the 1/2 teaspoon of oil, onion and garlic and cook over medium warmth around 2 minutes, until delicate. Include the riced vegetables (solidified), 1/4 teaspoon salt and pepper and cook 5 to 6 minutes, until warmed through. 

Give back the chicken to the skillet, beat with the cheddar and cover. 

Cook low warmth until the cheddar is softened, around 2 to 3 minutes.