Salsa Chicken and Cauliflower Rice Skillet Recipe
This vibrant Salsa Chicken and Cauliflower Rice Skillet is a flavorful, low-carb meal perfect for a quick weeknight dinner. Tender chicken breasts are seasoned and cooked to juicy perfection, then combined with a zesty cauliflower rice medley infused with spices, black beans, salsa, and fresh herbs. Finished with melted cheddar or Monterey Jack cheese, this one-pan dish offers a satisfying balance of protein, veggies, and bold southwestern flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Low Carb
Ingredients
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)
Topping
- 1/2 cup shredded cheddar or Monterey Jack cheese
Instructions
- Season and Cook Chicken: Combine the chili powder, cumin, and smoked paprika in a small bowl. Sprinkle half of this spice mix onto the chicken breasts along with kosher salt and freshly ground black pepper. Heat olive oil in a large skillet over medium heat, then cook chicken breasts until cooked through and no longer pink inside, about 6-8 minutes per side depending on thickness. Remove chicken from skillet and set aside on a plate.
- Sauté Cauliflower Rice Mixture: Add a little more oil to the skillet or use cooking spray to prevent sticking if needed. Add cauliflower rice, sliced green onions, minced garlic, remaining spice mixture, salt, and pepper. Sauté for 10-12 minutes until the cauliflower is tender and slightly golden. Stir in salsa, black beans, diced green chiles, and chopped cilantro, cooking until heated through and flavors meld, about 2-3 minutes.
- Assemble and Melt Cheese: Nestle the cooked chicken breasts back into the skillet resting atop the cauliflower rice mixture. Spoon extra salsa over the chicken, then sprinkle shredded cheddar or Monterey Jack cheese evenly on top. Cover the skillet with a lid and cook just until the cheese melts, approximately 3-4 minutes. Garnish with extra cilantro and green onions if desired before serving.
Notes
- Use fresh cauliflower rice for a lighter texture or frozen for convenience.
- For extra heat, add diced jalapeños or use a spicier salsa.
- Leftover dish reheats well in a covered skillet or microwave.
- To make this recipe low sodium, use low-sodium salsa and rinse canned beans thoroughly.
- Swap cheddar for a dairy-free cheese to make the recipe lactose-free.
