Salsa Chicken and Cauliflower Rice Skillet
Salsa Chicken and Cauliflower Rice Skillet is a vibrant and flavorful dish perfect for busy weeknights or family gatherings. This one-pan meal combines tender chicken, zesty salsa, and nutritious cauliflower rice, creating a delicious dinner that everyone will love. With an array of spices and the option to customize with your favorite toppings, this recipe is not only quick to prepare but also healthy and satisfying. In just about 35 minutes, you can serve up a colorful plate that’s packed with protein, fiber, and flavor!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 24 ounces cauliflower rice (fresh or frozen)
- 1 cup salsa
- 1/2 cup canned black beans (rinsed and drained)
- 4 ounces diced green chiles
- 1/4 cup chopped cilantro
- 1/2 cup shredded cheese (optional)
- 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)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with chili powder, cumin, smoked paprika, salt, and pepper. Cook chicken for about 6-7 minutes on each side until fully cooked. Set aside.
- In the same skillet, add cauliflower rice, green onions, garlic, remaining spices, salt, and pepper. Sauté for 10-12 minutes until tender.
- Stir in salsa, black beans, green chiles, and cilantro until combined and heated through.
- Nestle the cooked chicken back into the skillet; top with additional salsa and shredded cheese if using. Cover until cheese melts.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 5g
- Sodium: 640mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 90mg