Description
A quick and flavorful Salsa Chicken Cauliflower Rice Skillet combining tender cubed chicken breast cooked with zesty salsa, cumin-spiced cauliflower rice, and melted cheddar cheese, garnished with fresh cilantro for a wholesome, low-carb meal perfect for busy weeknights.
Ingredients
Scale
Chicken and Seasoning
- 1 lb chicken breast, cubed
- Salt & pepper to taste
- 1 tsp cumin
Cooking Base
- 1 tbsp olive oil
- 1 cup salsa
- 12 oz cauliflower rice
Toppings and Garnish
- 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 on the outside and fully cooked through.
- Add Salsa and Cauliflower Rice: Stir in the salsa, cauliflower rice, and cumin. Mix thoroughly, then allow the mixture to simmer gently for 10 minutes, stirring occasionally, until the cauliflower rice is tender and the flavors are well combined.
- Top with Cheese: Sprinkle shredded cheddar cheese evenly over the skillet mixture. Cover the skillet with a lid and cook for an additional 2-3 minutes until the cheese melts completely and becomes bubbly.
- Garnish and Serve: Remove the lid and garnish the dish with fresh cilantro. Serve the skillet warm for a delicious and satisfying meal.
Notes
- Use fresh salsa for best flavor, or your favorite store-bought variety.
- For a spicier version, add chopped jalapeños or a dash of chili powder.
- You can substitute shredded mozzarella or pepper jack cheese for cheddar if preferred.
- To keep this recipe low carb and gluten free, ensure salsa and other ingredients do not contain added sugars or gluten.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
