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–+ servings
Salsa Chicken and Cauliflower Rice Skillet

Salsa Chicken and Cauliflower Rice Skillet: Quick & Delicious

This Salsa Chicken and Cauliflower Rice Skillet is a quick, healthy one-pan dinner, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cooking Base
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 pound Boneless Skinless Chicken Breasts Can replace with chicken thighs.
For the Spice Blend
  • 1 tablespoon Chili Powder Smoked chili powder adds a smoky taste.
  • 1 teaspoon Cumin Adds earthy aroma.
  • 1 teaspoon Smoked Paprika Regular paprika can work as well.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1/2 teaspoon Fresh Ground Black Pepper Adjust to taste.
For the Veggies
  • 24 ounces Cauliflower Rice Use fresh or frozen; do not thaw frozen rice.
  • 2 pieces Green Onions Shallots can be substituted.
  • 2 cloves Garlic Can use garlic powder as substitute.
  • 4 ounces Diced Green Chiles Adjust spice level to preference.
For the Extras
  • 1/2 cup Canned Black Beans Rinse well before adding.
  • 1/4 cup Chopped Cilantro Omit if not fond of cilantro.
  • 1 cup Salsa Choose chunky or mild based on preference.
  • 1/2 cup Shredded Cheddar or Monterey Jack Cheese Sprinkle on top before serving.

Equipment

  • Large non-stick skillet

Method
 

Step-by-Step Instructions
  1. Season the boneless skinless chicken breasts with half of the chili powder, cumin, smoked paprika, kosher salt, and black pepper. Let sit for a few minutes.
  2. In a large non-stick skillet, heat olive oil over medium heat. Add seasoned chicken and cook for 6 to 8 minutes, flipping when golden brown, until cooked through.
  3. Add cauliflower rice, sliced green onions, minced garlic, remaining spices to the skillet. Sauté for 10 to 12 minutes until tender.
  4. Stir in salsa, drained black beans, diced green chiles, and chopped cilantro. Cook for an additional 3 to 5 minutes until heated through.
  5. Return the cooked chicken to the skillet, drizzle with salsa, and sprinkle shredded cheese on top.
  6. Cover and reduce heat to low, allowing cheese to melt for 2 to 3 minutes.
  7. Sprinkle extra chopped cilantro on top and serve right from the pan.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 35gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Perfectly cook chicken until it reaches an internal temperature of 165°F. Sauté cauliflower rice just until tender to avoid mushiness.

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