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Salsa Chicken and Cauliflower Rice Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 40 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Low Carb

Description

Salsa Chicken and Cauliflower Rice Skillet is a flavorful, low-carb one-pan meal combining seasoned chicken breasts with sautéed cauliflower rice, beans, and vibrant salsa, topped with melted cheese and fresh cilantro. This easy 30-minute recipe is perfect for a nutritious and satisfying dinner.

Ingredients

Chicken

  • 4 chicken breasts, pounded for even cooking
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 1 tbsp cooking oil

Cauliflower Rice and Veggies

  • 4 cups cauliflower rice (fresh or frozen)
  • 3 green onions, chopped
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 (4 oz) can green chiles
  • 1 cup canned black beans, drained and rinsed (or pinto beans)
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp cooking oil

Salsa and Cheese

  • 1 cup salsa (red or verde, your choice)
  • 1 cup shredded cheese (cheddar and Monterey Jack blend or Colby Jack, Pepper Jack as alternatives)
  • Extra cilantro for garnish

Instructions

  1. Season Chicken: Combine chili powder, ground cumin, smoked paprika, salt, and pepper. Rub the seasoning mixture evenly over the pounded chicken breasts to ensure flavorful meat.
  2. Cook Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sauté until fully cooked through, about 5-7 minutes per side depending on thickness. Once cooked, remove the chicken from the skillet and set aside.
  3. Sauté Cauliflower Rice and Vegetables: In the same skillet, add another tablespoon of oil if needed. Add the cauliflower rice, chopped green onions, and minced garlic. Cook, stirring frequently, for 10-12 minutes until the cauliflower is tender and slightly golden.
  4. Add Beans, Chiles, Salsa, and Cilantro: Stir in the salsa, drained black beans, canned green chiles, and chopped fresh cilantro. Continue cooking the mixture for about 3-4 minutes, allowing everything to warm and meld together.
  5. Combine Chicken and Cheese: Return the cooked chicken breasts to the skillet on top of the cauliflower mixture. Spoon additional salsa over the chicken, then sprinkle the shredded cheese evenly on top. Cover the skillet with a lid and cook for 3-5 minutes until the cheese melts perfectly.
  6. Garnish and Serve: Remove the skillet from heat. Garnish with extra chopped fresh cilantro before serving hot for a colorful and flavorful presentation.

Notes

  • For a spicier kick, add diced jalapeños or a pinch of cayenne to the seasoning mix or salsa.
  • You can substitute black beans for pinto beans or omit beans altogether for lower carbs.
  • If using frozen cauliflower rice, thaw and drain excess liquid before cooking.
  • Pounding the chicken breasts ensures even cooking and tenderness.
  • Leftover skillet can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Use dairy-free cheese alternatives for a lactose-free version.

Find it online: https://slsrecipes.com/salsa-chicken-and-cauliflower-rice-skillet-recipe/