Lemon Chicken & Cauliflower

Makes : Yield_value_display4 Yield_measureservings Prep15 minsCook20 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

340

Total Fat

15g

Saturated Fat

3g

Cholesterol

85mg

Sodium

330mg

Total Carbs

23g

Dietary Fiber

4g

Sugars

3g

Protein

30g

Calcium

57mg

Iron

2mg

Potassium

747mg

Ingredients
  1. 3 Tbsp. olive oil, divided
  2. 1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces
  3. 3 cups small multi-colored cauliflower florets
  4. 2 cups water, divided
  5. 1/4 cup 2% milk
  6. 1 package Knorr Selects™ Lemon & Asparagus with Cavatappi Pasta

Directions

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1. HEAT 1 tablespoon of the olive oil in a large nonstick pan over medium-high heat. Season chicken with salt and pepper, if you like. Add your chicken and cook about 4 minutes or until thoroughly cooked. Remove from pan; set aside. Heat 1 tablespoon of the remaining olive oil in the same pan over medium-high heat and cook your cauliflower, stirring occasionally, about 5 minutes or until browned. Add 1/2 cup of the water to the pan and cook covered 5 minutes or until cauliflower is tender. Remove cauliflower; set aside. Pour off any extra liquid from pan.

2. POUR the remaining 1 1/2 cups water, milk and remaining 1 tablespoon of the olive oil into the same pan and bring to a boil. Stir in Knorr Selects™ and return to a boil, then lower heat to medium-high and boil, covered, 8 minutes, stirring frequently.

3. STIR in your chicken and cauliflower. Now it's ready. Dig in!