Description
A flavorful and healthy Salsa Chicken and Cauliflower Rice Skillet featuring tender seasoned chicken breasts cooked with nutritious cauliflower rice, black beans, green chiles, fresh herbs, and melted cheese. This quick and easy one-pan meal is perfect for a wholesome dinner in just 30 minutes.
Ingredients
Scale
Chicken and Seasoning
- 4 chicken breasts, pounded for even cooking
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 2 tbsp cooking oil (vegetable or olive oil)
Cauliflower Rice Mixture
- 4 cups cauliflower rice (fresh or frozen)
- 3 green onions, sliced
- 2 garlic cloves, minced (or 1 tsp garlic powder)
- 1 can (4 oz) diced green chiles
- 1 can (15 oz) black beans, drained and rinsed (or pinto beans)
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
- 1 cup salsa (red or verde)
Topping
- 1 cup shredded cheese (cheddar and Monterey Jack blend or alternatives like Colby Jack, Pepper Jack)
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with chili powder, cumin, smoked paprika, salt, and pepper to enhance flavor.
- Sauté the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side, or until fully cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
- Cook Cauliflower Rice Mixture: In the same skillet, add the remaining 1 tablespoon of oil. Sauté the cauliflower rice, sliced green onions, and minced garlic for 10-12 minutes, stirring occasionally, until the cauliflower rice is tender and fragrant.
- Add Beans, Chiles, Salsa, and Cilantro: Stir in the black beans, diced green chiles, salsa, and chopped cilantro. Cook the mixture for 2-3 minutes until heated through and well combined.
- Return Chicken and Add Cheese: Place the cooked chicken breasts back into the skillet on top of the cauliflower rice mixture. Spoon extra salsa over the chicken, then sprinkle the shredded cheese evenly on top. Cover the skillet with a lid and cook for 3-5 minutes until the cheese is melted.
- Garnish and Serve: Remove from heat, garnish with additional fresh cilantro, and serve hot for a complete, flavorful meal.
Notes
- For a spicier dish, use pepper jack cheese and add extra chopped jalapeños.
- Frozen cauliflower rice can be used; just thaw slightly before cooking.
- Pound the chicken breasts to even thickness for uniform cooking.
- This recipe can be made gluten-free by ensuring the salsa and canned ingredients have no gluten-containing additives.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
