Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 pound boneless (skinless chicken breasts)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup skim milk
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 1 16 oz. package cauliflower rice
  • 8 ounces broccoli florets
  • 1/2 cup shredded lowfat Cheddar cheese

Instruction

  • Heat oil in large nonstick skillet over medium heat. Season chicken with salt and pepper, to taste and place in heated skillet. Cook 3-5 minutes per side, or until browned. Cover and cook through. Remove from heat and let cool before chopping.
  • Return skillet to medium-low heat. Add butter and let melt. Add flour and whisk 1 minute. Whisk in broth and milk until smooth. Bring to a simmer and cook 2-3 minutes, or until thickened. Remove from heat and stir in curry powder and pepper.
  • Preheat oven to 375ºF. Spray 8x8-inch baking dish with cooking spray.
  • Place cauliflower and broccoli in large bowl, cover and microwave on HIGH 3 minutes. Let cool slightly. Add chicken and prepared sauce and mix well. Transfer to baking dish and top with cheese.
  • Bake 20-25 minutes, or until bubbly and cheese is melted.