Description
Salsa Chicken and Cauliflower Rice Skillet is a flavorful and easy-to-make dish that combines tender chicken, savory salsa, and cauliflower rice for a delicious low-carb meal.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
For the Skillet:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup salsa (mild, medium, or hot)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups cauliflower rice (fresh or frozen)
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet. Cook chicken pieces seasoned with salt and pepper until browned and cooked through. Transfer to a plate.
- Prepare the Skillet: Add remaining olive oil to the skillet. Cook onion until softened, then add garlic. Stir in salsa, chili powder, and cumin. Add cauliflower rice and cook until tender.
- Combine and Serve: Return chicken to the skillet, mix well. Sprinkle cheese over the top, cover, and cook until melted. Garnish with cilantro and serve hot.
Notes
- For extra spice, add diced jalapeño or a pinch of cayenne pepper.
- You can use frozen cauliflower rice without thawing—just cook a few minutes longer to remove excess moisture.
- This dish pairs well with avocado slices or a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 85 mg
