Description
This Salsa Chicken Cauliflower Rice Skillet is a quick and flavorful low-carb meal perfect for busy weeknights. Tender chicken breast is cooked in a skillet with zesty salsa, cumin, and cauliflower rice, then topped with melted cheddar cheese and fresh cilantro for a delicious, healthy dish.
Ingredients
Scale
Chicken and Seasonings
- 1 lb chicken breast, cubed
- Salt & pepper to taste
- 1 tsp cumin
Other Ingredients
- 1 tbsp olive oil
- 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 cubed chicken breast and season with salt and pepper. Cook for 5-7 minutes until the chicken is golden and fully cooked.
- Add Salsa and Cauliflower Rice: Stir in salsa, cauliflower rice, and cumin. Mix well, then let it simmer for 10 minutes, stirring occasionally, until the cauliflower rice is tender and heated through.
- Top with Cheese: Sprinkle shredded cheddar cheese over the chicken and cauliflower rice mixture. Cover the skillet and cook for 2-3 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh cilantro and serve warm.
Notes
- You can substitute cheddar cheese with a dairy-free alternative to make this recipe lactose-free.
- Use fresh salsa or your favorite store-bought salsa for best flavor.
- If you prefer a spicier dish, add chopped jalapeños or a dash of cayenne pepper when adding the salsa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To keep it low sodium, opt for a low-sodium salsa and reduce added salt.
