Creamy Low-Oxalate Chicken and Broccoli Alfredo

Ingredients

• 1.5 lb boneless skinless chicken breast
• 2 cup broccoli florets
• 3 cup cauliflower rice
• 1.5 cup whipping cream
• 4 tbsp unsalted butter
• 0.5 cup grana padano cheese
• 4 oz cream cheese
• 1 tbsp extra virgin olive oil
• 0.5 medium yellow onion
• 1 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp white pepper
• 1 tsp oregano
• 1 tsp dried basil
• 0.5 cup low-sodium chicken stock
• 1 pinch nutmeg
• 1 tbsp fresh chives

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat. Season chicken with half the salt and pepper, then cook until browned and cooked through. Remove chicken and set aside.
2. 2In the same skillet, melt butter over medium heat. Sauté diced yellow onion until softened, then stir in garlic powder, remaining salt, pepper, oregano, and basil.
3. 3Whisk in cream cheese until smooth, then gradually add whipping cream and low-sodium chicken stock. Bring to a gentle simmer, stirring frequently, until the sauce thickens slightly. Stir in Parmesan cheese and nutmeg.
4. 4Return cooked chicken to the skillet. Add broccoli florets and cauliflower rice, stirring to coat. Simmer for 5-7 minutes, or until broccoli is tender-crisp and cauliflower rice is heated through.
5. 5Serve immediately, garnished with fresh chives.