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Lemon Chicken & Cauliflower

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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories340
Total Fat15g
Saturated Fat3g
Trans Fat0g
Cholesterol85mg
Sodium330mg
Total Carbs23g
Dietary Fiber4g
Sugars3g
Protein30g
Vitamin D0mcg
Calcium57mg
Iron2mg
Potassium747mg

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 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!