Creamy Herb Chicken & Veggie Skillet
Ingredients
3 lbs chicken, cubed or chopped
3 tablespoons butter
2 teaspoons pink salt (divided, plus more to taste)
2 teaspoons onion powder (divided)
2 zucchinis (about 1 small and 1 medium), cut into quarter-wheel triangles
12 oz frozen green beans
1 bag frozen cauliflower rice
1 teaspoon dried oregano
2 teaspoons dried basil
4 oz full-fat cream cheese
Instructions
Heat a large skillet or deep pan over medium heat and melt the butter. Add the chicken, 1 teaspoon of pink salt, and 1 teaspoon of onion powder. Cook until the chicken is almost fully cooked through.
Add the zucchinis, frozen green beans, and cauliflower rice to the pan. Mix well with the chicken and butter.
Stir in the remaining 1 teaspoon of pink salt, the remaining 1 teaspoon of onion powder, dried oregano, and dried basil.
Add the cream cheese to the skillet and stir continuously until it melts completely into the mixture, creating a smooth sauce.
Sauté over medium heat for 10 to 15 minutes, stirring occasionally, until the chicken is thoroughly cooked, the vegetables are tender, and the liquid from the frozen veggies reduces to a light sauce. Serve hot and enjoy!
