Salsa Chicken Cauliflower Skillet (Print Version)
Seasoned chicken nestled in cauliflower rice with Mexican spices, salsa and melted cheese for a quick, healthy one-pan dinner.
# Ingredients:
→ Protein
01 -
1 pound boneless skinless chicken breasts
→ Seasonings & Spices
02 -
1 tablespoon chili powder
03 -
1 1/2 teaspoons ground cumin
04 -
1 teaspoon smoked paprika
05 -
Kosher salt and fresh ground black pepper to taste
→ Produce & Base
06 -
24 ounces cauliflower rice, fresh or frozen
07 -
2 green onions, sliced thin
08 -
2 cloves garlic, grated or minced
09 -
1/4 cup chopped cilantro
→ Additional Ingredients
10 -
1 tablespoon olive oil
11 -
4 ounces diced green chiles
12 -
1/2 cup canned black beans, rinsed and drained
13 -
1 cup salsa, plus extra for topping
14 -
1/2 cup shredded cheddar or Monterey Jack cheese
# Steps:
01 -
Combine the chili powder, cumin and smoked paprika in a small bowl. Sprinkle half the seasoning onto the chicken breasts along with salt and pepper. Heat the oil in a large skillet and cook the chicken breasts over medium heat until they are cooked through. Place the cooked chicken on a plate and set aside.
02 -
Add a little more oil to the skillet or spray with cooking spray if using a non-stick skillet. Add the cauliflower rice, green onions, garlic, remaining spice mixture, salt and pepper. Sauté for 10-12 minutes or until the cauliflower is tender. Add the salsa, black beans, green chiles and cilantro to the cauliflower rice and stir everything together until it's heated through.
03 -
Nestle the chicken breasts into the cauliflower rice and top them with extra salsa and the shredded cheese. Cover the skillet with a lid and heat until the cheese is melted. Serve topped with extra cilantro and green onions if desired.
# Notes:
01 -
This is a quick, easy to make and healthy dinner seasoned with Mexican spices, your favorite salsa and topped with plenty of melted cheese.