Description
Salsa Chicken and Cauliflower Rice Skillet is a vibrant, one-pan meal that effortlessly combines bold Mexican flavors with healthy ingredients. This dish features tender chicken breasts seasoned to perfection, sautéed with cauliflower rice and zesty salsa, topped with melted cheese for a comforting finish.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 24 ounces cauliflower rice (fresh or frozen)
- 1 cup salsa
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste
- 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
Instructions
- Season chicken with chili powder, cumin, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat; cook chicken until done (6-7 minutes per side). Remove and set aside.
- In the same skillet, add more oil if needed; sauté cauliflower rice with garlic and remaining spices for 10-12 minutes.
- Stir in salsa, black beans, green chiles, and cilantro; mix until heated through.
- Nestle cooked chicken back into the mixture and top with cheese; cover to melt (about 5 minutes).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the skillet (approximately 290g)
- Calories: 375
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg