Salsa Chicken and Cauliflower Rice Skillet
Discover how easy it is to make Salsa Chicken and Cauliflower Rice Skillet at home! Try this flavorful dish tonight!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- 24 ounces cauliflower rice (fresh or frozen)
- 1 cup salsa
- 1/2 cup canned black beans (rinsed and drained)
- 4 ounces diced green chiles
- 1/2 cup shredded cheddar or Monterey Jack cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper.
- Sear the seasoned chicken for about 6–7 minutes per side until cooked through (internal temperature of 165°F). Remove from the skillet and let rest.
- In the same skillet, add cauliflower rice, garlic, green onions, and any remaining spices. Sauté for about 10–12 minutes until tender.
- Stir in salsa, black beans, and green chiles; mix well until heated through.
- Nestle the chicken back into the skillet mixture and top with shredded cheese. Cover to melt cheese for about 5 minutes.
- Serve hot with optional garnishes like fresh cilantro or additional salsa.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 90mg