Description
A flavorful and healthy one-pan meal featuring seasoned chicken breasts cooked with vibrant salsa and nestled atop a bed of sautéed cauliflower rice mixed with black beans, green chiles, and fresh herbs. This skillet recipe is quick to prepare, perfect for a nutritious weeknight dinner that’s low in carbs but big on taste.
Ingredients
Scale
Chicken and Seasonings
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- Kosher salt to taste
- Fresh ground black pepper to taste
Cauliflower Rice and Mix-ins
- 24 ounces cauliflower rice, fresh or frozen
- 2 green onions, sliced thin
- 2 cloves garlic, grated or minced
- 4 ounces diced green chiles
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup chopped cilantro
- 1 cup salsa, plus extra for serving
- 1/2 cup shredded cheddar or Monterey Jack cheese
Instructions
- Prepare the Seasoning and Chicken: Combine the chili powder, cumin, and smoked paprika in a small bowl. Sprinkle half of this seasoning mix over the chicken breasts along with salt and freshly ground black pepper to taste.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook until fully cooked through and no longer pink inside, about 6 to 8 minutes per side depending on thickness. Remove the chicken from the skillet and set aside on a plate.
- Sauté the Cauliflower Rice: Add a little more olive oil or spray the skillet with cooking spray if needed. Add the cauliflower rice, sliced green onions, minced garlic, remaining spice mixture, salt, and pepper. Sauté for 10 to 12 minutes, stirring occasionally, until the cauliflower is tender and starting to brown slightly.
- Add Mix-ins and Heat Through: Stir in the salsa, black beans, diced green chiles, and chopped cilantro into the cauliflower rice mixture. Cook everything together for 2 to 3 minutes until heated through.
- Combine Chicken and Cauliflower Rice: Nestle the cooked chicken breasts back into the skillet on top of the cauliflower rice mixture. Spoon extra salsa over the chicken and sprinkle evenly with shredded cheese.
- Melt the Cheese: Cover the skillet with a lid and cook over low heat for about 3 to 5 minutes until the cheese melts and everything is heated through.
- Serve: Serve the skillet topped with additional cilantro and green onions if desired, and spoon extra salsa on top for added flavor.
Notes
- You can substitute black beans with pinto or kidney beans based on preference.
- For extra spice, add a pinch of cayenne pepper to the seasoning mix.
- Use freshly made cauliflower rice for a firmer texture; frozen works well but may be softer.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Cheese can be omitted or replaced with a dairy-free alternative for lactose intolerance.
- Leftover cauliflower rice mixture can be stored in the fridge for 2 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg
