Description
A delicious and easy one-pan meal, this Salsa Chicken and Cauliflower Rice Skillet is packed with flavor and perfect for a quick weeknight dinner. Juicy chicken, cauliflower rice, black beans, corn, and salsa come together to create a satisfying and healthy dish that’s sure to become a family favorite.
Ingredients
Scale
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Skillet:
- 3 cups riced cauliflower (fresh or frozen)
- 1 cup jarred salsa (mild or spicy)
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup shredded cheddar cheese
- Chopped fresh cilantro and lime wedges for garnish (optional)
Instructions
- Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with chili powder, cumin, garlic powder, salt, and pepper. Cook for 6–8 minutes until browned and cooked through.
- Cook the Skillet: Add riced cauliflower, salsa, black beans, and corn to the skillet. Cook for 5–7 minutes until cauliflower is tender and everything is heated through.
- Finish and Serve: Sprinkle shredded cheddar cheese over the top, cover, and let it melt for 1–2 minutes. Remove from heat, garnish with cilantro and lime wedges, and serve hot.
Notes
- For a low-dairy option, skip the cheese or use a dairy-free alternative.
- This dish is great for meal prep and reheats well.
- You can also add bell peppers or diced jalapeños for extra flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
