I used up some leftover corn, cauliflower, beans and carrots, and a mix of Asian vegetables here, but any fresh or frozen vegetables would probably work just as well. As you can tell by my list there, I wasn't very particular with which vegetables to use myself.

I didn't find a need to serve this with anything else since it's sort of a self-contained meal; meat, vegetable, dairy and a grain. If I was actually preparing to make this dish, I would have gathered a brown rice or a rice and quinoa medley. But, like I said - this is a pantry and fridge clean-out dish!

Everything but the... Kitchen Sink Skillet
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: About 1 1/2 Cup • Calories: 341.5 • Fat: 10.1 g • Carb: 35.8 g • Fiber: 5.4 g • Protein: 25.6 g • Sugar: 7.8 g • Sodium: 1327.4 mg

Ingredients:
4 Slices Center Cut Low Sodium Bacon, Chopped
2 (About 1 lb.) Boneless Skinless Chicken Breasts, Cubed
2 Tsp. Taco Seasoning
5 C. Mixed Vegetables
2 C. Salsa
1 1/2 C. Cooked White Rice
1 C. Reduced Sodium Chicken Broth
2 Tbsp. Light Butter
2 Tbsp. Whole Wheat White Flour
1 C. Reduced Fat Grated Sharp Cheddar Cheese
2 Green Onions, Sliced
Salt & Pepper to Taste

Directions:

In a large skillet, cook the bacon over a medium-high heat.

Once done, remove the bacon with a slotted spoon to set aside on a paper towel, reserving the grease in the pan.

Add the chicken and taco seasoning to the skillet and cook through.

Once the chicken is done, add in the vegetables and continue to cook until they are tender.

Season with salt and pepper to taste as you go.

Add in the salsa and rice and reduce the heat to low to allow to simmer, stirring occasionally.

In a small sauce pot, whisk together the chicken broth, butter, and flour over medium heat.

Bring the mixture to a boil, stirring constantly until the sauce begins to thicken.

Remove from the heat and whisk in the cheese until it's all melted.

Season with salt and pepper to taste!

Pour the cheese sauce into the chicken and rice mixture and stir to combine.

Whoa! That's one full skillet! I should have used a bigger one.

Divide your chicken and rice skillet evenly among bowls, top with some chopped green onions and enjoy!

I can't tell you how leftovers reheat because we didn't have any, sorry!