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One-Pan Cheesy Cauliflower & Broccoli Chicken .

  • ½ crown
    broccoli
  • ½ medium head
    cauliflower
  • ⅓ (8 oz) block
    cheddar cheese
  • ¾ lb
    chicken breasts, boneless skinless
  • 4 fl oz
    chicken or vegetable broth
  • ⅛ cup
    plain Greek yogurt
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    paprika
  •  
    salt
  • 1
    Cut chicken into bite-sized pieces.
    ¾ lb chicken breasts, boneless skinless
  • 2
    Preheat a large skillet over medium heat.
  • 3
    Peel and small dice the onion.
    ½ medium yellow onion
  • 4
    Once the skillet is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 5
    Add the chicken, onion, paprika, salt, and pepper to the skillet. Cook, stirring occasionally, until the chicken is cooked through, 5-7 minutes.
    ½ tsp paprika
    ¼ tsp salt
    ⅛ tsp black pepper
  • 6
    Wash and dry the fresh produce.
    ½ medium head cauliflower
    ½ crown broccoli
  • 7
    Cut the cauliflower into quarters, then trim off and discard the leaves and thick stem. Using a box grater or food processor, coarsely grate the cauliflower and transfer to a large bowl.
  • 8
    Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to bowl with the cauliflower.
  • 9
    Add the cauliflower, broccoli, and broth to the skillet and cover. Cook, stirring occasionally, until the vegetables are tender, 5-7 minutes.
    4 fl oz (½ cup) chicken or vegetable broth
  • 10
    Coarsely grate the cheddar.
    ⅓ (8 oz) block cheddar cheese
  • 11
    Once the vegetables are tender, remove skillet from the heat. Add cheese, yogurt, salt, and pepper; stir until smooth and creamy.
    ⅛ cup plain Greek yogurt
    ¼ tsp salt
    ⅛ tsp black pepper
  • 12
    To serve, divide the chicken and vegetables between bowls. Enjoy!