Salsa Chicken and Cauliflower Rice Skillet Recipe

Introduction

This Salsa Chicken and Cauliflower Rice Skillet is a flavorful, low-carb meal that’s quick to prepare and packed with savory spices. Tender chicken breasts cooked with zesty salsa and served over vibrant cauliflower rice make for a satisfying dinner any night of the week.

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 topping)
• 1/2 cup shredded cheddar or Monterey Jack cheese

Instructions

1. Step 1: In a small bowl, combine chili powder, cumin, and smoked paprika. Sprinkle half the seasoning mix onto the chicken breasts along with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts until fully cooked through, then remove and set aside.
2. Step 2: Add a little more oil or cooking spray to the same skillet. Add cauliflower rice, green onions, garlic, remaining spice mixture, salt, and pepper. Sauté for 10–12 minutes until the cauliflower is tender.
3. Step 3: Stir in salsa, black beans, green chiles, and cilantro. Cook until everything is heated through.
4. Step 4: Nestle the cooked chicken breasts into the cauliflower rice mixture. Spoon extra salsa over the chicken and sprinkle shredded cheese on top. Cover the skillet with a lid and cook just until the cheese melts.
5. Step 5: Serve immediately, garnished with extra chopped cilantro and sliced green onions if desired.

Tips & Variations

• Use frozen cauliflower rice for convenience, but be sure to thaw and drain any excess moisture before cooking.
• Swap black beans for pinto beans or omit them for an even lower-carb option.
• Add a squeeze of fresh lime juice before serving for a bright, tangy finish.
• For extra heat, stir in some chopped jalapeños or a dash of hot sauce.

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. To prevent dryness, you can add a splash of water or extra salsa when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and may add extra juiciness and flavor. Adjust cooking time as needed to ensure they are fully cooked.

Is this recipe gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free, making it suitable for those avoiding gluten.

Salsa Chicken and Cauliflower Rice Skillet Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

A flavorful and healthy skillet meal featuring tender salsa-seasoned chicken breasts served over savory cauliflower rice mixed with black beans, green chiles, and fresh herbs, topped with melted cheese for a comforting low-carb dinner option.

• Author: Lena
• 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: Low Carb

Ingredients

Scale 1x2x3x

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 topping)
• 1/2 cup shredded cheddar or Monterey Jack cheese

Instructions

1. Season and Cook Chicken: Combine chili powder, cumin, and smoked paprika in a small bowl. Sprinkle half of this spice mixture over the chicken breasts along with salt and pepper. Heat olive oil in a large skillet over medium heat, then cook the chicken breasts until they are fully cooked through, about 6-8 minutes per side depending on thickness. Remove chicken from skillet and set aside on a plate.
2. Prepare Cauliflower Rice: Add a bit more oil or spray the skillet with cooking spray if using a non-stick pan. Add cauliflower rice, sliced green onions, grated garlic, the remaining spice blend, salt, and pepper into the skillet. Sauté for 10-12 minutes, stirring occasionally, until the cauliflower rice is tender.
3. Combine Ingredients: Stir in the salsa, black beans, diced green chiles, and chopped cilantro until everything is well combined and heated through evenly in the skillet.
4. Assemble and Melt Cheese: Nestle the cooked chicken breasts back into the cauliflower rice mixture in the skillet. Spoon extra salsa on top of the chicken and sprinkle with shredded cheese. Cover the skillet with a lid and cook for a few minutes until the cheese melts.
5. Serve: Remove from heat and garnish with additional cilantro and green onions if desired. Serve warm as a nutritious, low-carb meal.

Notes

• Use fresh or frozen cauliflower rice depending on availability; frozen rice may require slightly longer cooking time.
• Adjust the spice levels by adding more or less chili powder and smoked paprika to taste.
• To make this dish dairy-free, omit the cheese or use a vegan cheese alternative.
• Black beans add protein and fiber; for a lower carb option, omit or reduce the beans.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave to preserve texture.

Keywords: Salsa chicken, Cauliflower rice, Low carb dinner, One skillet meal, Mexican-inspired, Healthy chicken recipe