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Salsa Chicken and Cauliflower Rice Skillet

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This Salsa Chicken and Cauliflower Rice Skillet is a quick, one-pan meal packed with bold flavors! Juicy chicken, cauliflower rice, and salsa come together for a healthy, low-carb, and protein-rich dish that’s perfect for a weeknight dinner.

Ingredients

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For the Chicken:

  • 2 boneless, skinless chicken breasts (diced)
  • 1 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp chili powder

For the Skillet:

  • 2 cups riced cauliflower (fresh or frozen)
  • 1 cup salsa (mild, medium, or spicy)
  • ½ cup black beans (drained and rinsed, optional)
  • ½ cup corn (fresh or frozen)
  • ½ cup shredded Mexican cheese blend
  • 1 tsp lime juice
  • ¼ cup chopped cilantro (for garnish)

Instructions

Step 1: Cook the Chicken

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add diced chicken, season with salt, pepper, garlic powder, cumin, and chili powder.
  3. Cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked. Remove from skillet and set aside.

Step 2: Cook the Cauliflower Rice

  1. In the same skillet, add cauliflower rice and cook for 3 minutes, stirring frequently.
  2. Add salsa, black beans, and corn. Stir well and cook for 5 more minutes until heated through.

Step 3: Combine & Serve

  1. Return the chicken to the skillet and mix well.
  2. Sprinkle with cheese and cover for 2 minutes, until melted.
  3. Drizzle with lime juice and garnish with fresh cilantro.

Step 4: Enjoy!

  1. Serve hot with avocado slices, sour cream, or tortilla chips.

Notes

  • Make It Spicy: Add ½ tsp red pepper flakes or use spicy salsa.
  • Dairy-Free Option: Skip the cheese or use dairy-free cheese.
  • Meal Prep: Store in an airtight container for up to 3 days in the fridge.
  • Serving Idea: Wrap in a low-carb tortilla for a burrito-style meal.