Description
This Salsa Chicken Cauliflower Rice Skillet is a delicious and easy one-pan meal that’s perfect for busy weeknights. Tender chicken, flavorful salsa, and nutritious cauliflower rice come together in a flavorful dish that’s sure to please the whole family.
Ingredients
Scale
Chicken:
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Skillet:
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups riced cauliflower (fresh or frozen)
- 1 cup salsa (mild, medium, or hot)
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving (optional)
Instructions
- Season and Cook Chicken: Season chicken with spices. Brown in a skillet, then set aside.
- Cook Vegetables: Sauté onion and bell pepper, then add garlic. Cook until fragrant.
- Add Cauliflower Rice: Cook riced cauliflower until tender.
- Combine Ingredients: Stir in salsa, add chicken back to the skillet, and mix well.
- Melt Cheese: Sprinkle cheese on top, cover, and cook until melted.
- Garnish and Serve: Top with cilantro and serve with lime wedges.
Notes
- For extra protein, add drained black beans.
- Use pepper jack cheese for more heat.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 80 mg
