Description
This vibrant Salsa Chicken and Cauliflower Rice Skillet is a flavorful one-pan meal combining tender, spiced chicken breasts with hearty cauliflower rice, black beans, and zesty salsa. Topped with melted cheddar and Monterey Jack cheese and fresh cilantro, it’s a low-carb, protein-packed dish that’s perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasonings
- 4 chicken breasts, pounded for even cooking
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
- 1-2 tablespoons olive oil, divided
Cauliflower Rice and Vegetables
- 4 cups cauliflower rice (fresh or frozen)
- 3 green onions, sliced
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 (4 oz) can green chiles
- 1 (15 oz) can black beans, drained and rinsed (or pinto beans)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
Salsa and Cheese
- 1 cup salsa (red or verde)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (or substitute Colby Jack, Pepper Jack)
Instructions
- Season the chicken: Pat the chicken breasts dry and evenly season them on both sides with chili powder, ground cumin, smoked paprika, salt, and black pepper.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sauté until fully cooked through, about 6-7 minutes per side depending on thickness. Once cooked, remove the chicken from the skillet and set aside.
- Cook the cauliflower rice and vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the cauliflower rice, sliced green onions, and minced garlic. Cook, stirring occasionally, for about 10-12 minutes until the cauliflower softens and the veggies are fragrant.
- Add beans, chiles, salsa, and cilantro: Stir in the black beans, canned green chiles, salsa, and chopped cilantro into the skillet. Cook for an additional 3-4 minutes until everything is heated through and combined well.
- Recombine and melt cheese: Return the cooked chicken breasts to the skillet, nestling them among the cauliflower rice mixture. Top each chicken breast with additional salsa and an even layer of shredded cheddar and Monterey Jack cheese. Cover the skillet with a lid and let it cook on low heat for 3-5 minutes until the cheese melts.
- Garnish and serve: Remove the skillet from heat and garnish with extra fresh cilantro. Serve warm and enjoy!
Notes
- For a spicier dish, add diced jalapeños or use a hotter salsa variety.
- To make this recipe dairy-free, omit the cheese or use a dairy-free cheese alternative.
- You can substitute chicken thighs instead of breasts for a juicier result.
- Frozen cauliflower rice works well; just be sure to drain excess water after cooking to avoid sogginess.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
