This post is sponsored by BabbleBoxx.com on behalf of Alexia.
This Chicken Broccoli Cauliflower Risotto is a delicious low-carb meal that comes together in 20 minutes. This creamy one-pan cauliflower risotto is so easy to make and kid-friendly.
Today, we are continuing with my current cauliflower obsession.
I am always amazed by all the things it can do and today I’ve got a Cauliflower Risotto for you!
Guys, this recipe is so easy to make and so yummy.
Don’t you love it when you can take something simple and make it extraordinary?
That is what Alexia is all about.
We have used their product for years because I trust that they use the highest quality ingredients that taste great. They are non-GMO project verified, gluten-free and they use organic dairy ingredients.
I was so excited when I learned that we were coming out with premium vegetable sides. You know I love my starchy foods, but I can’t always afford the calories.
You can use these starch replacement side dishes with no additional ingredients – they come ready to cook out of the back and are ready in less than 10 minutes.
They are also fabulous as a springboard to a complete meal.
Today we are using the Cauliflower Risotto with Parmesan and Sea Salt to make a one-dish meal that is such a simple pleasure. With savory parmesan cheese, sea salt, and rich cream, the whole family has a reason to celebrate. (And you can celebrate getting dinner on the table in less than 30 minutes!)
Just in time for the holidays, they Alexia also has Mashed Butternut Squash with Butter and Brown Sugar. This is a decadent twist on a family favorite that is holiday worthy, but easy enough for Tuesday night. You won’t believe how delicious it is. Just a touch of brown sugar and butter create a savory flavor with just a touch of sweetness.
You can find Alexia Premium Vegetable Sides at Giant Eagle, Kroger, Meijer, and other fine grocers.
Visit Alexiafoods.com for more inspiration
Chicken Broccoli Cauliflower Risotto
- 1 tablespoon olive oil
- 1 pound chicken breasts cut into pieces
- 1 red bell pepper diced
- 1 package ALEXIA Cauliflower Risotto
- 1 head broccoli cut into florets
- 1/2 cup water
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- Parmesan cheese and parsley for garnish
- Heat oil in a large skillet over medium high heat.
- Add chicken, and cook until browned, about 8 minutes.
- Add red pepper to the pan and cook for 3 more minutes.
- Reduce heat to medium. Add cauliflower risotto, broccoli, water, salt and pepper to the pan. Cover. Cook for 8 minutes.