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Salsa Chicken and Cauliflower Rice Skillet

Salsa Chicken and Cauliflower Rice Skillet for Quick Health

Salsa Chicken and Cauliflower Rice Skillet is a vibrant, one-pan meal that is low carb and high in protein, perfect for quick healthy dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Olive Oil Provides healthy fat while cooking the chicken and veggies.
  • 1 pound Boneless Skinless Chicken Breasts A hearty protein source; chicken thighs can be used but may require different cooking time.
  • 1 tablespoon Chili Powder Adds warmth and a depth of flavor to the dish.
  • 1 teaspoon Cumin Infuses earthy tones to perfectly balance the spices.
  • 1 teaspoon Smoked Paprika Introduces a subtle smokiness that elevates the dish.
  • 1 teaspoon Kosher Salt Essential for enhancing overall flavor.
  • 1 teaspoon Black Pepper Essential for enhancing overall flavor.
For the Skillet
  • 1 package Cauliflower Rice Fresh or frozen; serves as a low-carb base.
  • 2 scallions Green Onions Provides a refreshing crunch to the finished dish.
  • 2 cloves Garlic Adds aromatic richness for a robust flavor profile.
  • 1 can Diced Green Chiles Brings mild heat and lovely texture.
  • 1 can Black Beans Boosts fiber and protein; rinse and drain them.
  • 1/4 cup Cilantro Optional based on your taste.
  • 1 cup Salsa A key flavor booster.
  • 1 cup Shredded Cheddar/Monterey Jack Cheese Adds a creamy topping that enhances richness and flavor.

Equipment

  • Large skillet

Method
 

Cooking Instructions
  1. Season the boneless skinless chicken breasts with half of the chili powder, cumin, smoked paprika, kosher salt, and black pepper. Heat olive oil in a large skillet over medium heat and cook the chicken for about 5-7 minutes on each side until fully cooked. Remove the chicken and keep warm.
  2. In the same skillet, add more olive oil if needed, then toss in the cauliflower rice, sliced green onions, minced garlic, and remaining chili powder, cumin, salt, and pepper. Sauté for about 10-12 minutes until the cauliflower rice is tender.
  3. Stir in salsa, rinsed black beans, and diced green chiles. Ensure well combined and heat through for about 3-5 minutes.
  4. Return the cooked chicken to the skillet, drizzle with extra salsa, and sprinkle shredded cheese on top. Cover and cook for another 3-5 minutes until the cheese is melted.
  5. Garnish with fresh cilantro and additional green onions before serving warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Use boneless skinless chicken breasts for the best texture and ensure they are completely thawed for even cooking. Adjust cooking times if using frozen cauliflower rice and be cautious with salt if using pre-made salsa or black beans.

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