This cheesy broccoli, ground chicken, and cauliflower rice skillet is a high-protein, low-carb comfort meal that’s easy to make, filling, and deliciously flavorful!

This cheesy broccoli, ground chicken and cauliflower rice skillet is a high-protein, low-carb meal that’s perfect for a yummy weeknight dinner. It’s warm, comforting, flavorful, with plenty of texture from crunchy broccoli, tender chicken and melty cheddar.

Each serving is roughly 40% protein (43 grams) with only 5 grams of net carbs, making it a great option for a balanced, low-carb meal. It’s a healthy dinner with the right macros that doesn’t sacrifice flavor.

Best of all, this skillet is simple to make and comes together in about 30 minutes. Everything cooks in one pan, making it an easy, no-fuss meal for busy nights.

Ingredients

Ground chicken: Use 96% lean or lower — anything leaner dries out fast. The little bit of fat helps make a flavorful sauce. We use 93% percent, which works perfect.

Fresh broccoli: Fresh broccoli is best since you'll break our chop the broccoli into smaller 1-inch pieces.

Shredded cheddar cheese: Like chicken and broccoli casserole, we top this skillet with shredded cheddar cheese, which makes it deliciously cheesy. You could use another cheese of choice like shredded mozzarella or a Mexican blend.

Cauliflower rice: We cook it first to remove the moisture. Fresh or frozen both work; just cook a little longer if frozen.

Onion: Builds a flavorful base and adds a little natural sweetness. Yellow or white onion both work.

Garlic powder, smoked paprika, salt, and black pepper: This simple seasoning blend adds savory flavor without overpowering the cheesy broccoli base.

Garlic: Brings fresh, bold flavor. Add it near the end so it doesn’t burn.

Preparation Steps

1. Cook the cauliflower rice: Heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add cauliflower rice and season with ½ teaspoon garlic powder and ½ teaspoon salt. Cook for 8 to 10 minutes stirring occasionally, until lightly golden. Transfer to a bowl and set aside.

2. Cook the onion: Add the remaining ½ tablespoon olive oil to the skillet. Add diced onion and cook 3 or so minutes until softened.

3. Brown the chicken: Add ground chicken. Season with the remaining ½ teaspoon garlic powder, 1 teaspoon smoked paprika, and black pepper to season. Let the chicken cook undisturbed for about 1 minute, then break it up and cook until lightly browned.

4. Cook the broccoli: Add broccoli and cook 4 to 5 minutes, stirring occasionally. Cover the skillet for part of the time to help the broccoli steam and become tender, then uncover to let any excess moisture cook off. Stir in minced garlic and cook about 30 seconds, until fragrant.

5. Finish: Return the cauliflower rice to the skillet and stir everything together. Reduce heat to low and stir in shredded cheddar until melted and coating the skillet.

Expert Tips

• Cook cauliflower rice first: This removes excess moisture so your skillet doesn’t get watery.
• Don’t skip browning the chicken: Let it sit before stirring for better flavor.
• Cover broccoli briefly: Helps it steam and get tender faster.
• Use sharp cheddar: Gives you more flavor without needing extra ingredients.
• Cut broccoli small: It cooks quicker and mixes better into the skillet.
• Add cheese on low heat: Prevents it from clumping and keeps it creamy.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Add a small splash of water if needed to loosen it up.

More High Protein Skillet Dinners

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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