Description
This Salsa Chicken and Cauliflower Rice Skillet is a flavorful, low-carb meal featuring seasoned chicken breasts cooked to perfection in a skillet, served atop sautéed cauliflower rice mixed with black beans, green chiles, and topped with melted cheese and fresh salsa. A quick and healthy dinner option bursting with southwestern flavors.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- Kosher salt to taste
- Fresh ground black pepper to taste
Cauliflower Rice and Mix-ins
- 24 ounces cauliflower rice, fresh or frozen
- 2 green onions, sliced thin
- 2 cloves garlic, grated or minced
- 4 ounces diced green chiles
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup chopped cilantro
- 1 cup salsa, plus extra for spooning on top of the chicken
- 1/2 cup shredded cheddar or Monterey Jack cheese
Instructions
- Prepare the seasoning and chicken: In a small bowl, combine chili powder, cumin, and smoked paprika. Sprinkle half of this seasoning mix evenly onto the chicken breasts along with salt and pepper to taste.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook them thoroughly until no longer pink inside, about 6-8 minutes per side depending on thickness. Remove the chicken from the skillet and set aside on a plate.
- Sauté the cauliflower rice and aromatics: Add a little more olive oil or use cooking spray if preferred to the same skillet. Add the cauliflower rice, sliced green onions, minced garlic, remaining seasoning mix, salt, and pepper. Sauté for 10-12 minutes, stirring frequently, until the cauliflower rice becomes tender but not mushy.
- Add beans, chiles, and salsa: Stir in the salsa, rinsed black beans, diced green chiles, and chopped cilantro into the cauliflower rice mixture. Mix well and cook until everything is heated through, about 2-3 minutes.
- Combine chicken and finish: Nestle the cooked chicken breasts on top of the cauliflower rice mixture in the skillet. Spoon extra salsa over the chicken, then sprinkle shredded cheddar or Monterey Jack cheese evenly on top. Cover the skillet with a lid and heat over low heat until the cheese melts, around 3-5 minutes.
- Serve: Garnish with additional chopped cilantro and sliced green onions if desired. Serve hot immediately.
Notes
- Use fresh or frozen cauliflower rice according to your preference; frozen may release more moisture, so cook slightly longer if needed.
- Substitute black beans with pinto beans or omit for a lower carbohydrate option.
- For extra heat, add a pinch of cayenne pepper to the seasoning mix.
- If you prefer, grill the chicken breasts instead of pan cooking for added smoky flavor.
- Use dairy-free cheese alternatives to make this dish lactose-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
