Description
This vibrant and hearty Salsa Chicken and Cauliflower Rice Skillet is a flavorful, low-carb meal perfect for busy weeknights. Tender chicken breasts are seasoned with warm spices and cooked alongside cauliflower rice, green onions, black beans, and zesty salsa. Topped with melty cheese and fresh cilantro, this one-pan dish combines Mexican-inspired flavors with wholesome ingredients for a satisfying and nutritious dinner the whole family will love.
Ingredients
Scale
Chicken and Seasoning
- 4 chicken breasts, pounded for even cooking
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons oil (for sautéing)
Cauliflower Rice Mixture
- 4 cups cauliflower rice (fresh or frozen)
- 3 green onions, sliced
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can black beans, drained and rinsed (or pinto beans)
- 1 cup salsa (red or verde)
- ¼ cup fresh cilantro, chopped, plus extra for garnish
- 2 tablespoons oil (for cooking cauliflower rice)
Topping
- 1 cup shredded cheese (cheddar and Monterey Jack blend, or Colby Jack, Pepper Jack)
Instructions
- Season the Chicken: Sprinkle the chicken breasts evenly with chili powder, ground cumin, smoked paprika, salt, and pepper, ensuring each piece is well-coated to infuse rich flavors.
- Cook the Chicken: Heat oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sauté until fully cooked through, about 6-8 minutes per side depending on thickness. Remove the chicken from the skillet and set aside.
- Cook Cauliflower Rice and Aromatics: In the same skillet, add additional oil if needed. Sauté the cauliflower rice, green onions, and garlic for 10-12 minutes until the cauliflower is tender and aromatic, stirring occasionally to prevent sticking.
- Add Salsa and Beans: Stir in the salsa, black beans, diced green chiles, and chopped fresh cilantro. Cook for an additional 2-3 minutes, allowing all ingredients to heat through and blend flavors.
- Combine Chicken and Cheese: Return the cooked chicken breasts to the skillet, nestling them into the cauliflower rice mixture. Top each chicken piece with extra salsa and shredded cheese. Cover the skillet with a lid and cook for 3-5 minutes until the cheese melts completely.
- Garnish and Serve: Remove the lid, sprinkle with additional fresh cilantro for brightness and serve hot directly from the skillet.
Notes
- To keep this dish low carb and diabetic-friendly, be sure to use fresh cauliflower rice instead of processed rice.
- You can swap black beans for pinto beans or skip beans entirely for lower carbs.
- Adjust the spice level by adding jalapeños or using a hotter salsa variety.
- If using frozen cauliflower rice, thaw and drain excess water before cooking to avoid sogginess.
- For a dairy-free version, substitute cheese with dairy-free cheese or omit entirely.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or microwave.
