Salsa Chicken and Cauliflower Rice Skillet
User Reviews
4.5
Salsa Chicken and Cauliflower Rice Skillet
Description
This recipe starts by seasoning chicken breasts with a chili powder, cumin, and smoked paprika mixture, then pan-searing them until cooked through with a touch of salt and pepper. The skillet is then used to sauté riced cauliflower with green onions, garlic, and the remaining spices until tender. Black beans, diced green chiles, cilantro, and salsa are added to the cauliflower rice and heated through, creating a flavorful bed for the chicken. Nestled into this mixture, the chicken breasts are topped with shredded cheddar or Monterey Jack cheese and covered briefly to melt the cheese, adding richness.
The textures contrast tender chicken and slightly crisp cauliflower rice, while the salsa and chiles provide a mild heat and tang. This skillet meal is practical and visually appealing with green garnish from cilantro and onions. It’s suitable for serving as a standalone meal especially for those seeking a protein-packed dish with vegetable-based rice replacement.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast boneless skinless
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 24 ounces cauliflower fresh or frozen, riced
- 2 green onion sliced thin
- 2 cloves garlic grated or minced
- 4 ounces diced green chiles
- 1/2 cup black beans rinsed and drained, canned
- 1/4 cup cilantro chopped
- 1 cup salsa plus extra for spooning on top of the chicken
- 1/2 cup cheddar cheese or Monterey Jack cheese, shredded
Instructions
- Combine the chili powder, cumin and smoked paprika in a small bowl. Sprinkle half the seasoning onto the chicken breasts along with salt and pepper. Heat the oil in a large skillet and cook the chicken breasts over medium heat until they are cooked through. Place the cooked chicken on a plate and set aside.
- Add a little more oil to the skillet or spray with cooking spray if using a non-stick skillet. Dump in the cauliflower rice green onions, garlic, remaining spice mixture, salt and pepper. Sauté for 10-12 minutes or until the cauliflower is tender. Add the salsa, black beans, green chiles and cilantro to the cauliflower rice and stir everything together until it's heated through.
- Nestle the chicken breasts into the cauliflower rice and top them with extra salsa and the shredded cheese. Cover the skillet with a lid and heat until the cheese is melted. Serve topped with extra cilantro and green onions if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 45g | 90% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 103mg | 34% |
| Sodium | 825mg | 34% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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