Salsa Chicken and Cauliflower Rice Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
