Chicken, Kale & Cauliflower Skillet with Melty Mozzarella

Directions

1. Break the cauliflower into bite-sized florets and cut the stems into small pieces; place them in a medium bowl.
2. Heat an ovenproof skillet over medium-high heat until hot.
3. Peel and mince the garlic and add it to the cauliflower in the bowl.
4. When the skillet is hot, add oil and swirl to coat; add the cauliflower, garlic, and spices, cooking until the florets soften, about 6–7 minutes.
5. Rinse and dry the kale, remove the tough stems, and chop the leaves; set them in the reserved bowl.
6. Pat the chicken dry, cut into bite-sized pieces, and season with salt and pepper.
7. Add kale to the skillet in batches, letting each handful wilt before adding the next; return the cooked veggies to the bowl.
8. Add a bit more oil to the skillet and cook the chicken pieces until they’re golden and cooked through, about 4–5 minutes.
9. Preheat the oven to broil and position the rack in the upper third of the oven.
10. Cut the cream cheese into small pieces and coarsely grate the mozzarella.
11. Return the veggies to the skillet and add the cream cheese; cook, stirring, until melted and everything is warmed through, 3–4 minutes.
12. Top with the mozzarella and broil until it’s melted and bubbly, 3–5 minutes; remove from the oven and serve.