Italy in a Chicken Skillet
Do you know someone who thought about going to Italy but thinking about getting on a plane made them feel queezy? That's me…im that person. So what did I do to fix this dilemma. Face my fears? Of course, not.
Instead I ran to my kitchen who's arms embraced me and gave me Italy in a skillet.
Yield: 5
Italian Chicken with Spinach & Tomatoes over Cauli-Rice
A little bit of Italy in a pan under 30 minutes.
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Ingredients
- 20 oz Skinless Chicken Breast
- 8 oz Whole Mushrooms
- 5 Cauliflower Rice
- 4 cups Raw Spinach
- 10 Organic Grape Tomatoes
- 1 Medium Lemon
- 1 Medium White Onion
- 3 Garlic Cloves
- 1 tbsp Olive Oil
- 1 tsp Sea Salt
- 2 tsp Dried Thyme
- 1 tbsp Oregano
- 1 tsp Basil
- 1/2 tsp Black Pepper
Instructions
- Add 1 tbsp of olive oil to a large skillet and turn up the heat to medium high
- Slice up the garlic cloves, onion, and mushrooms, toss into the pan and saute for a few minutes
- Slice the chicken breast into strips and toss into the skillet
- Add all seasonings except sea salt and pepper to the chicken breast and toss around until all evenly coated
- Cook chicken for about 10 minutes
- Add the spinach and cauliflower rice and stir until “rice” has softened
- Slice the grape tomatoes in half and toss into the skillet
- Slice the lemon in half and squeeze both halves into the skillet
- Season with sea salt and black pepper and cook for an additional 5 min
- Serve into 5 containers or serve to 5 people and ENJOY!
Saphia’s Tips:
- Make sure you don’t overcook the chicken breast or it can dry out
- you can only chicken thighs instead
Nutrition Facts
Calories
204Fat (grams)
6.2Sat. Fat (grams)
2.7Carbs (grams)
11.9Fiber (grams)
5.2Net carbs
6.4Sugar (grams)
4.9Protein (grams)
26.4All of my nutrition facts come from the app called Carb Manager.
