Salsa Chicken and Cauliflower Rice Skillet Recipe
A flavorful and healthy one-pan meal combining spiced chicken breasts with cauliflower rice sautéed with green onions, garlic, black beans, green chiles, and salsa. Topped with melted cheese, this skillet recipe is perfect for a quick, low-carb dinner packed with Tex-Mex flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Low Carb
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 freshly 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 serving
Topping
- 1/2 cup shredded cheddar or Monterey Jack cheese
Instructions
- Season and cook the chicken: In a small bowl, combine chili powder, cumin, and smoked paprika. Sprinkle half of this seasoning onto both sides of the chicken breasts along with salt and pepper to taste. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook them until fully cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside on a plate.
- Sauté the cauliflower rice mixture: Add a bit more oil to the skillet or spray with cooking spray if preferred. Add the cauliflower rice, green onions, garlic, remaining spice mixture, salt, and pepper. Sauté over medium heat for 10-12 minutes, stirring occasionally, until the cauliflower is tender and heated through.
- Add beans, chiles, salsa, and cilantro: Stir in the salsa, black beans, diced green chiles, and chopped cilantro to the sautéed cauliflower rice mixture. Mix thoroughly and cook until everything is heated through, about 2-3 minutes.
- Combine chicken with cauliflower rice and melt cheese: Nestle the cooked chicken breasts into the cauliflower rice mixture in the skillet. Spoon extra salsa on top of each breast, then sprinkle the shredded cheddar or Monterey Jack cheese over the chicken. Cover the skillet with a lid and cook on low heat until the cheese is melted, approximately 3-5 minutes.
- Serve: Serve the skillet dish topped with additional chopped cilantro and sliced green onions if desired. Enjoy a balanced, delicious meal straight from the pan.
Notes
- Use fresh or frozen cauliflower rice according to availability, but fresh may offer better texture.
- Adjust spice levels by adding more or less chili powder or using mild green chiles if preferred.
- For a dairy-free option, omit cheese or substitute with a vegan cheese alternative.
- Leftovers store well in the refrigerator for up to 3 days and reheat well in a skillet or microwave.
- Serve with avocado slices or a dollop of sour cream for extra creaminess.
Keywords: salsa chicken, cauliflower rice, one-pan meal, low carb dinner, Tex-Mex chicken skillet, healthy chicken recipe
