Name: Salsa Chicken and Cauliflower Rice Skillet Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
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 freshly 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 serving; 1/2 cup shredded cheddar or Monterey Jack cheese

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Introduction

This Salsa Chicken and Cauliflower Rice Skillet is a flavorful, low-carb meal that’s quick to prepare and packed with vibrant spices. Tender chicken breasts are perfectly seasoned and baked right in a skillet with zesty cauliflower rice for a wholesome, satisfying dish.

A round pan filled with a layered dish starting with a base of orange-colored rice mixed with black beans, giving a speckled texture and dark spots throughout. On top of the rice, there are six pieces of cooked chicken breasts, evenly spaced and covered with melted cheese and some red tomato sauce, adding a glossy and creamy look. Green chopped scallions and fresh cilantro leaves are sprinkled over the entire dish for a fresh touch. The pan sits on a white marbled surface with a white soft cloth patterned with beige stripes to the right and fresh green cilantro leaves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

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
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 of this seasoning mix over the chicken breasts along with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium heat. Cook the chicken breasts until fully cooked through, then transfer them to a plate and set aside.
Step 3: Add a little more oil or spray the skillet with cooking spray. Add the cauliflower rice, green onions, garlic, remaining seasoning mix, salt, and pepper to the skillet.
Step 4: Sauté the cauliflower rice mixture for 10–12 minutes until the cauliflower is tender.
Step 5: Stir in the salsa, black beans, diced green chiles, and chopped cilantro into the cauliflower rice until heated through.
Step 6: Nestle the cooked chicken breasts back into the skillet with the cauliflower rice. Spoon extra salsa on top of the chicken and sprinkle with shredded cheese.
Step 7: Cover the skillet with a lid and cook until the cheese melts. Serve warm, topped with additional cilantro and green onions if desired.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the spice mix or serve with sliced jalapeños.
Swap black beans for pinto beans or skip beans altogether for a stricter low-carb version.
Use fresh salsa for brighter flavor, or a smoky chipotle salsa for a richer taste.
Feel free to substitute chicken thighs if you prefer darker meat; cooking times may vary slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Adding a splash of water or broth helps keep the cauliflower rice moist when reheating.

How to Serve

The dish shows a pan filled with several pieces of cooked chicken breast covered with a layer of melted cheese and tomato sauce. The chicken has a golden-brown grilled texture with some darker charred spots, topped with sliced green onions and chopped herbs. Underneath and around the chicken, there is a layer of cooked rice mixed with black beans, giving a mix of orange and dark colors with a slightly moist texture. The cheese on top is melted and stringy, connecting some pieces of chicken. A wooden spoon is scooping some of the rice and chicken, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower rice for this recipe?

Yes, frozen cauliflower rice works well. Just be sure to thaw and drain any excess moisture before cooking to avoid a soggy dish.

What can I serve with this skillet meal?

This dish is hearty on its own, but you can pair it with a simple side salad, steamed vegetables, or warm tortillas if you’d like a more substantial meal.