Salsa Chicken and Cauliflower Rice Skillet

This Salsa Chicken and Cauliflower Rice Skillet is a quick, flavor-packed meal that’s perfect for busy weeknights. Juicy, seasoned chicken breasts, tender cauliflower rice, black beans, and your favorite salsa come together in one pan for a wholesome dinner that’s bursting with bold Mexican flavors. Melted cheese tops it all off for a dish that feels comforting yet light and healthy.

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If you love one-pan chicken recipes, you’ll also enjoy trying Cajun Chicken and Rice or Cheesy Chicken, Butternut Squash, and Cauliflower Rice Skillet. Both are hearty, easy, and perfect for those nights when you need something satisfying without spending hours in the kitchen.

Why You’ll Love This Recipe

Quick and easy dinner

Dinner doesn’t have to be complicated. This Salsa Chicken and Cauliflower Rice Skillet comes together in about 30 minutes, making it perfect for those evenings when you’re short on time but still want something homemade and delicious.

One-pan meal

Everything cooks in the same skillet—no piles of dirty dishes to deal with later. The chicken is seared first to lock in flavor, then set aside while the cauliflower rice cooks in the same pan, soaking up all those tasty juices.

Low carb, high flavor

If you’re following a low-carb or keto-friendly lifestyle, this recipe fits beautifully. The cauliflower rice keeps it light while still being filling and satisfying. You won’t miss traditional rice one bit—the flavors are that good.

Protein and fiber boost

Between the lean chicken, black beans, and cauliflower rice, this meal delivers a nutritious balance of protein and fiber that’ll keep you full and energized.

Ingredients You’ll Need

Here’s what goes into this flavor-packed skillet dinner:

• Chicken breasts – Pound them slightly so they cook evenly. You can also use chicken cutlets if you prefer.
• Chili powder, cumin, and smoked paprika – These spices create a smoky, slightly spicy rub for the chicken that ties the whole dish together.
• Cauliflower rice – Fresh or frozen both work great. Using a bag of pre-riced cauliflower saves you time and mess.
• Green onions – Add a mild onion flavor that complements the spices.
• Garlic – Freshly grated or minced garlic adds a punch of flavor. You can swap in ½ teaspoon of garlic powder in a pinch.
• Canned diced green chiles – Choose mild or hot depending on your spice preference. No need to drain them.
• Black beans – They add fiber, texture, and heartiness. Pinto beans are a good alternative.
• Fresh cilantro – Brings a bright, fresh note at the end.
• Salsa – Use your favorite! Chunky, smooth, mild, or spicy—it’s up to you. Salsa verde is also a fun twist.
• Cheese – A mix of cheddar and Monterey Jack melts beautifully, but Colby Jack or Pepper Jack work too for extra kick.
• Olive oil, salt, and pepper – Simple staples to bring everything together.

How to Make Salsa Chicken and Cauliflower Rice Skillet

1. Season and cook the chicken
   In a small bowl, mix together chili powder, cumin, and smoked paprika. Season both sides of the chicken breasts with half of this spice mix, plus a good pinch of salt and pepper.
   Heat olive oil in a large skillet over medium heat. Cook the chicken until it’s golden on the outside and cooked through—about 5 to 7 minutes per side, depending on thickness. Transfer to a plate and cover with foil to keep warm.
2. Cook the cauliflower rice
   In the same skillet, add a little more oil if needed, then toss in the cauliflower rice, green onions, and garlic. Sprinkle with the remaining spice mixture, salt, and pepper. Sauté for 10–12 minutes, stirring occasionally, until the cauliflower is tender and lightly golden.
3. Add the flavor boosters
   Stir in the black beans, diced green chiles, salsa, and chopped cilantro. Mix everything together and cook until heated through. The cauliflower should soak up all that delicious salsa flavor.
4. Finish with cheese and chicken
   Nestle the cooked chicken breasts back into the skillet, spoon some extra salsa over the top, and sprinkle everything with shredded cheese. Cover the skillet for a few minutes on low heat until the cheese is melted and bubbly. Garnish with more cilantro and green onions before serving.

This recipe is all about convenience—flavorful, balanced, and made with everyday ingredients. Plus, it looks just as good as it tastes.

Time-Saving Tips

• Use pre-riced cauliflower. Most grocery stores sell fresh or frozen bags of it—huge time-saver.
• Cut or pound the chicken thin. It cooks faster and more evenly.
• Don’t thaw frozen cauliflower rice. Add it straight to the pan. Just break up any clumps in the bag first.
• Use store-bought salsa. Choose a good-quality one you love since it adds most of the flavor here.

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