Description

A flavorful one-pan meal made with juicy chicken, cauliflower rice, black beans, and salsa—all topped with melted cheese. Perfect for busy weeknights and packed with Mexican-inspired flavor!

Ingredients

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts

1 tablespoon chili powder

1 ½ teaspoons cumin

1 teaspoon smoked paprika

Kosher salt and freshly ground black pepper, to taste

24 ounces cauliflower rice (fresh or frozen)

2 green onions, thinly sliced

2 garlic cloves, grated or minced

4 ounces canned diced green chiles

½ cup black beans, rinsed and drained

¼ cup fresh cilantro, chopped

1 cup salsa, plus extra for topping

½ cup shredded cheddar or Monterey Jack cheese

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Instructions

Season the chicken
In a small bowl, combine chili powder, cumin, and smoked paprika. Rub half of the spice mix onto the chicken along with salt and pepper.
Cook the chicken
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden and cooked through, about 5–7 minutes per side. Transfer to a plate and cover to keep warm.
Cook the cauliflower rice
In the same skillet, add a bit more oil if needed. Add the cauliflower rice, green onions, garlic, and the remaining spice mix. Season with salt and pepper. Sauté for 10–12 minutes, stirring often, until the cauliflower becomes tender and lightly golden.
Add the salsa and beans
Stir in the black beans, diced green chiles, salsa, and cilantro. Cook for 2–3 minutes until heated through and well combined.
Add the chicken back
Nestle the chicken into the cauliflower rice mixture. Spoon extra salsa over the top and sprinkle with shredded cheese. Cover and cook on low heat until the cheese melts, about 2–3 minutes.
Garnish and serve
Top with extra cilantro and green onions before serving. Enjoy warm straight from the skillet!

Notes

Spice level: For a milder version, use mild salsa and green chiles. For more heat, choose hot varieties or add a pinch of cayenne.
Cheese options: Pepper Jack adds a little kick, while Colby Jack gives a smoother melt.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
Make it meal-prep friendly: Divide into containers with a side of avocado or lime wedges for a healthy, reheatable lunch.

Prep Time: 15 min
Cook Time: 20 min