Description
This Salsa Chicken and Cauliflower Rice Skillet is a quick, flavorful, low-carb meal. Tender chicken is cooked with spices, cauliflower rice, black beans, and topped with cheese and fresh salsa for a one-pan dinner you’ll love.
Ingredients
- 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 and fresh ground black pepper to taste
- 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
- 1/2 cup shredded cheddar or Monterey Jack cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with chili powder, cumin, smoked paprika, salt, and pepper.
- Add chicken to skillet and cook 5–6 minutes per side until fully cooked. Remove and set aside.
- In the same skillet, add garlic and green onions. Sauté for 1–2 minutes.
- Add cauliflower rice, diced green chiles, black beans, and stir to combine. Cook for 4–5 minutes until cauliflower is tender.
- Return chicken to skillet, top with shredded cheese, cover, and cook 2–3 minutes until cheese melts.
- Sprinkle with chopped cilantro and serve with extra salsa on top.
Notes
- You can substitute chicken breasts with thighs for juicier meat.
- For spicier flavor, add more diced jalapeños or hot sauce.
- This dish is meal-prep friendly and keeps well in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired