Description
This Salsa Chicken Cauliflower Rice Skillet is a quick and flavorful low-carb meal perfect for busy weeknights. Tender cubed chicken breast is sautéed with zesty salsa and cumin, then combined with nutritious cauliflower rice. Topped with melted cheddar cheese and fresh cilantro, this one-pan dish is satisfying, easy to make, and packed with vibrant flavors.
Ingredients
Scale
Chicken and Seasonings
- 1 lb chicken breast, cubed
- Salt & pepper to taste
- 1 tsp cumin
- 1 tbsp olive oil
Main Ingredients
- 1 cup salsa
- 12 oz cauliflower rice
- ½ cup shredded cheddar cheese
- Cilantro for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breast and season with salt and pepper. Cook for 5-7 minutes until the chicken is golden brown and fully cooked through.
- Add Salsa and Cauliflower Rice: Stir in the salsa, cauliflower rice, and cumin. Mix well to combine all ingredients. Let the mixture simmer for 10 minutes, stirring occasionally, until the cauliflower rice is tender and heated through.
- Top with Cheese: Evenly sprinkle shredded cheddar cheese over the chicken and cauliflower rice mixture. Cover the skillet with a lid and cook for an additional 2-3 minutes until the cheese has melted and become bubbly.
- Garnish and Serve: Remove from heat and garnish with fresh cilantro. Serve the skillet warm as a wholesome, delicious meal.
Notes
- You can use store-bought cauliflower rice or make your own by pulsing raw cauliflower florets in a food processor.
- For a spicier kick, choose a salsa with added jalapeños or add crushed red pepper flakes when cooking the chicken.
- To make this dish dairy-free, omit the cheddar cheese or substitute with a dairy-free cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
