Salsa Chicken and Cauliflower Rice Skillet Recipe
Introduction
This Salsa Chicken and Cauliflower Rice Skillet is a flavorful, low-carb meal perfect for busy weeknights. Packed with spices, fresh ingredients, and melted cheese, it’s a satisfying dish that’s both healthy and easy to prepare.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste
- 24 ounces cauliflower rice (fresh or frozen)
- 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
- 1 cup salsa (plus extra for spooning on top of the chicken)
- 1/2 cup shredded cheddar or Monterey Jack cheese
Instructions
- Step 1: In a small bowl, combine chili powder, cumin, and smoked paprika. Sprinkle half the spice mixture over the chicken breasts, along with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until cooked through. Remove chicken from skillet and set aside.
- Step 2: Add a bit more oil or spray the skillet with cooking spray if non-stick. Add cauliflower rice, green onions, garlic, the remaining spice mix, salt, and pepper. Sauté for 10 to 12 minutes until cauliflower is tender.
- Step 3: Stir in salsa, black beans, diced green chiles, and cilantro. Cook until heated through, then nestle the cooked chicken breasts into the cauliflower mixture.
- Step 4: Spoon extra salsa over the chicken and sprinkle with shredded cheese. Cover the skillet and heat until the cheese is melted. Serve garnished with additional cilantro and green onions if desired.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper to the spice mix or use a spicy salsa.
- Swap black beans for pinto beans or omit beans for a lower-carb option.
- Use fresh cauliflower grated finely if frozen cauliflower rice isn’t available.
- Try topping with sliced avocado or sour cream for added creaminess.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave until warmed through. Add a splash of water if the cauliflower rice seems dry when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time as needed to ensure they are cooked through.
Is frozen cauliflower rice okay to use?
Absolutely. Just be sure to thaw and drain any excess moisture to avoid a watery skillet.
PrintSalsa Chicken and Cauliflower Rice Skillet Recipe
This vibrant and healthy Salsa Chicken and Cauliflower Rice Skillet combines tender seasoned chicken breasts with flavorful cauliflower rice, black beans, and a medley of spices. Finished with melted cheese and fresh toppings, it’s a delicious low-carb, protein-packed meal perfect for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- Kosher salt and fresh ground black pepper to taste
Cauliflower Rice Mixture
- 24 ounces cauliflower rice (fresh or frozen)
- 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
- 1 cup salsa (plus extra for spooning on top of the chicken)
Toppings
- 1/2 cup shredded cheddar or Monterey Jack cheese
- Extra chopped cilantro and sliced green onions (optional, for garnish)
Instructions
- Season and Cook Chicken: Combine chili powder, cumin, and smoked paprika in a small bowl. Sprinkle half of this seasoning evenly onto the chicken breasts along with salt and pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts until fully cooked through and nicely browned, about 6-8 minutes per side depending on thickness. Remove the chicken from the skillet and set aside on a plate.
- Sauté Cauliflower Rice Mixture: Add a little more olive oil to the same skillet or spray with cooking spray if using non-stick. Add cauliflower rice, sliced green onions, minced garlic, the remaining spice mixture, salt, and pepper. Sauté over medium heat for 10-12 minutes, stirring occasionally, until cauliflower is tender and fragrant.
- Add Beans, Chiles, Salsa and Cilantro: Stir in diced green chiles, rinsed black beans, salsa, and chopped cilantro to the cauliflower rice mixture. Cook together for 2-3 minutes until heated through and flavors meld.
- Combine Chicken and Cauliflower Mixture: Nestle the cooked chicken breasts into the skillet nestled on top of the cauliflower rice mixture. Spoon extra salsa over the chicken breasts, then sprinkle the shredded cheese evenly on top.
- Melt Cheese and Finish: Cover the skillet with a lid and reduce heat to low. Let the cheese melt, about 3-5 minutes, without stirring. Once cheese is melted and bubbly, remove from heat.
- Serve: Plate the chicken breasts with cauliflower rice, garnish with extra chopped cilantro and sliced green onions if desired. Serve immediately with additional salsa on the side.
Notes
- You can use fresh or frozen cauliflower rice according to your preference and availability.
- Adjust seasoning to taste; add more chili powder or smoked paprika for extra smoky heat.
- To keep it dairy-free, omit the cheese or use a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free and low-carb, making it suitable for those dietary needs.
Keywords: salsa chicken, cauliflower rice, healthy dinner, low carb, one skillet meal, Mexican inspired, easy dinner recipe
