Salsa Chicken and Cauliflower Rice Skillet

Short Description

Salsa chicken and cauliflower rice skillet is a quick, flavorful, and healthy one-pan meal packed with tender chicken, zesty salsa, and low-carb cauliflower rice. This protein-rich dish is perfect for busy weeknights, offering bold Mexican-inspired flavors with minimal prep and cleanup.

Why You’ll Love This Recipe

• One-pan meal – Less mess and easy cleanup.
• Quick and easy – Ready in under 30 minutes.
• Low-carb and high-protein – A nutritious alternative to traditional rice dishes.
• Bold flavors – Salsa, spices, and cheese create a deliciously satisfying dish.
• Customizable – Add extra veggies, beans, or toppings to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs (cubed)
• Olive oil
• Garlic (minced)
• Onion (chopped)
• Bell pepper (chopped)
• Salsa (mild, medium, or spicy)
• Cauliflower rice (fresh or frozen)
• Cumin
• Chili powder
• Paprika
• Salt and pepper
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Directions

1. Cook the chicken – Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt, pepper, cumin, chili powder, and paprika, and cook until browned and fully cooked (about 5-7 minutes). Remove from the skillet and set aside.
2. Sauté the veggies – In the same skillet, add more olive oil if needed. Sauté onion, garlic, and bell pepper until softened (about 3 minutes).
3. Add the salsa and cauliflower rice – Stir in salsa and cauliflower rice, cooking for another 5 minutes until the cauliflower is tender and absorbs the flavors.
4. Return the chicken to the skillet – Mix the chicken back in and stir everything together.
5. Melt the cheese – Sprinkle shredded cheese over the top, cover, and let it melt for 2-3 minutes.
6. Garnish and serve – Top with fresh cilantro and serve with lime wedges. Enjoy warm!

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Spicy version – Add diced jalapeños or extra chili flakes.
• Dairy-free option – Skip the cheese or use a dairy-free alternative.
• Extra protein – Stir in black beans or chickpeas.
• Keto-friendly – Use full-fat cheese and avocado for extra healthy fats.
• Vegetarian alternative – Replace chicken with tofu or mushrooms.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze for up to 2 months. Thaw in the fridge before reheating.
• Reheating: Warm in a skillet over medium heat or microwave for 1-2 minutes.

FAQs

Can I use frozen cauliflower rice?

Yes! Just cook a bit longer to remove excess moisture.

What’s the best salsa to use?

Choose your favorite! Fresh, chunky, or smooth salsas all work well.

Can I use store-bought pre-cooked chicken?

Yes! Simply shred rotisserie chicken and add it at the end.

How do I keep cauliflower rice from getting soggy?

Cook it uncovered and stir frequently to help it dry out.

What toppings go well with this dish?

Avocado, sour cream, diced tomatoes, and sliced jalapeños are great additions.

Can I make this without cheese?

Yes! The dish is still flavorful without cheese.

Is this dish spicy?

It depends on the salsa and seasoning—adjust to your preference.

Can I make this ahead of time?

Yes! Prepare and refrigerate, then reheat when ready to serve.

What protein alternatives work in this recipe?

Shrimp, ground turkey, or tofu all make great substitutes.

Can I serve this with regular rice instead of cauliflower rice?

Yes! Just cook white or brown rice separately and mix it in.

Conclusion

Salsa chicken and cauliflower rice skillet is a flavorful, easy, and healthy meal that’s perfect for busy nights. With simple ingredients and bold Mexican flavors, this low-carb dish is sure to become a go-to favorite. Try it today and enjoy a delicious, one-pan dinner!

Print