SALSA CHICKEN AND CAULIFLOWER RICE SKILLET
Salsa chicken and cauliflower rice skillet is a quick, low-carb, and flavorful one-pan dinner. Juicy chicken, cauliflower rice, salsa, and melted cheese create a healthy, family-friendly meal perfect for busy weeknights.
Ingredients
- 1 lb 450g boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cups cauliflower rice fresh or frozen
- 1 cup salsa mild, medium, or hot
- 1 cup shredded cheddar or Mexican blend cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro avocado slices, sour cream, jalapeños
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add chicken, season with chili powder, cumin, garlic powder, salt, and pepper. Cook 6–8 minutes until golden and cooked through.
- Add Cauliflower Rice: Stir in cauliflower rice and cook 4–5 minutes until tender.
- Mix in Salsa: Add salsa, stir well, and simmer 2–3 minutes.
- Melt Cheese: Sprinkle cheese on top, cover skillet, and cook 2 minutes until melted.
- Serve: Garnish with cilantro, avocado, or sour cream as desired.
Notes
- Make Ahead: Cook chicken ahead and reheat with cauliflower rice and salsa when ready.
- Flavor Variations: Use salsa verde, add black beans, or mix in bell peppers for extra flavor.
- Serving Suggestions: Pair with a side salad or serve inside lettuce wraps for a fun twist.
- Storage Tips: Store leftovers in the fridge up to 3 days; reheat in skillet or microwave.