This Salsa Chicken and Cauliflower Rice Skillet is a quick and flavorful meal that’s perfect for busy weeknights. Combining the richness of seasoned chicken, the freshness of salsa, and the texture of cauliflower rice, it’s a healthy, low-carb option that doesn’t sacrifice taste.
Why You’ll Love This Recipe
This dish is not only simple to make but also offers a balanced combination of protein, fiber, and flavor. The chicken is cooked with a blend of spices and topped with melted cheese, while the cauliflower rice absorbs the salsa and beans, creating a hearty, low-carb meal. It's a great one-pan dinner that's ready in about 30 minutes, making it ideal for busy nights.
Ingredients
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Chicken breasts (pounded for even cooking)
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Chili powder
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Ground cumin
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Smoked paprika
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Cauliflower rice (fresh or frozen)
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Green onions
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Garlic (fresh or garlic powder)
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Canned green chiles
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Black beans (or pinto beans)
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Fresh cilantro
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Salsa (red or verde)
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Cheese (cheddar and Monterey Jack or alternatives like Colby Jack, Pepper Jack)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Season the chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper.
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Heat oil in a skillet and sauté the chicken until fully cooked, then remove from the skillet.
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In the same skillet, add more oil and cook the cauliflower rice, green onions, and garlic for about 10-12 minutes.
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Stir in salsa, black beans, green chiles, and cilantro, and heat through.
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Return the chicken to the skillet, top with salsa and cheese, and cover until the cheese melts.
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Garnish with extra cilantro before serving.
Servings and Timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 20-25 minutes
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Total time: 30-35 minutes
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave or warm on the stovetop until heated through. You may need to add a splash of water or salsa to prevent it from drying out.
FAQs
Can I use regular rice instead of cauliflower rice?
Yes, you can substitute regular rice, though this will increase the carb content of the dish.
Can I use boneless, skinless chicken thighs?
Yes, boneless, skinless chicken thighs would work well in this recipe as a substitute for chicken breasts.
Is this recipe spicy?
It depends on the salsa and canned green chiles you use. You can opt for mild versions for a less spicy dish.
Can I freeze leftovers?
Yes, you can freeze the skillet for up to 2-3 months. Make sure to let it cool completely before freezing.
Can I use a different type of cheese?
Absolutely! Feel free to swap the cheese for your favorite variety, such as Pepper Jack for a spicier kick.
What if I don’t like cilantro?
You can omit cilantro or substitute with fresh parsley or green onions.
How can I make this dish vegetarian?
To make this dish vegetarian, omit the chicken and add extra beans or tofu for protein.
Can I use frozen chicken breasts?
Frozen chicken breasts can be used, but they will require a longer cooking time. Make sure they’re fully cooked before serving.
How do I make this recipe ahead of time?
You can prep the ingredients ahead of time, but it’s best to cook the chicken and cauliflower rice just before serving for the freshest flavor.
Can I add more vegetables?
Yes, feel free to add other vegetables like bell peppers, zucchini, or corn for extra flavor and nutrients.
Conclusion
The Salsa Chicken and Cauliflower Rice Skillet is a satisfying and healthy meal that’s easy to prepare and packed with flavor. Perfect for low-carb eaters or anyone looking for a quick, nutritious dinner, it’s sure to become a weeknight favorite. Whether you’re cooking for one or a family, this dish offers a great balance of protein, fiber, and delicious spices.
