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cheesy salsa chicken cauliflower rice skillet

Cheesy Salsa Chicken & Cauliflower Rice Skillet

Pull out some frozen chicken, riced cauliflower, a bottle of salsa verde, and a block of cheese, and you’re ready to make a low-key low-carb dinner. Bonus: You can whip this up in just 25 minutes


- 1 lb chicken breast, cut into bite-sized pieces

- 1 head of cauliflower, riced

- 1 cup salsa

- 1 cup shredded cheddar cheese

- 2 tbsp olive oil

- Salt and pepper to taste

- 1 tsp chili powder

- 1 tsp cumin

- 1 tsp garlic powder

- 1 tsp onion powder


1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.


2. Add the bite-sized pieces of chicken to the skillet and season with salt, pepper, chili powder, cumin, garlic powder, and onion powder. Cook until chicken is fully cooked, about 5-7 minutes.


3. Remove the chicken from the skillet and set it aside on a plate.


4. In the same skillet, add another tablespoon of olive oil and the riced cauliflower. Season with salt and pepper and cook for about 5 minutes until the cauliflower is slightly softened.


5. Add the cooked chicken back into the skillet with the cauliflower.


6. Pour in 1 cup of salsa and stir everything together. Let it cook for another 2-3 minutes until everything is heated through.


7. Sprinkle 1 cup of shredded cheddar cheese over the skillet and cover with a lid. Let the cheese melt for 2-3 minutes.


8. Remove the lid and stir the cheesy chicken and cauliflower mixture. Taste and adjust seasoning if needed.


9. Serve hot and enjoy your Cheesy Salsa Chicken & Cauliflower Rice Skillet! Optional toppings include diced avocado, chopped cilantro, and a squeeze of lime juice.

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