Weight Loss StoriesWeight Watchers Recipes
CREAMY RANCH CHICKEN WITH CAULIFLOWER RICE
![image 2023 12 01T22 22 20 742Z 526x470 1](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/image_2023_12_01T22_22_20_742Z-526x470-1.png?resize=526%2C470&ssl=1)
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 packet (1 oz) ranch seasoning mix
- 1 cup chicken broth
- 1 cup heavy cream
- 1 head of cauliflower, grated or finely chopped (for cauliflower rice)
- Fresh parsley or chives, chopped (for garnish)
Instructions:
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- Cook the Chicken:
- In a large skillet, heat olive oil over medium-high heat.
- Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side.
- Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add chicken broth and ranch seasoning mix.
- Stir well to combine and scrape up any browned bits from the bottom of the skillet.
- Let it simmer for 2-3 minutes until slightly reduced.
- Add Cream and Simmer:
- Reduce the heat to medium-low and stir in heavy cream.
- Simmer for another 2-3 minutes until the sauce thickens slightly.
- Cook Cauliflower Rice:
- While the sauce is simmering, prepare the cauliflower rice. You can either grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice grains.
- Heat a separate skillet over medium heat with a little olive oil. Add the cauliflower rice and cook for 5-7 minutes until tender, stirring occasionally.
- Combine and Serve:
- Once the sauce has thickened, return the chicken breasts to the skillet.
- Spoon some of the creamy ranch sauce over each chicken breast.
- Serve the creamy ranch chicken over the cauliflower rice.
- Garnish with chopped fresh parsley or chives.