Stir together the chili powder, cumin and smoked paprika in a small bowl. Sprinkle half the seasoning mixture over the chicken breasts. Then season with salt and pepper. Set aside.
Pour the olive oil into a large skillet. Bring to medium heat and then add the chicken breasts. Cook until chicken is no longer pink. Transfer chicken to a plate. Cover to keep warm.
Pour the cauliflower rice, garlic, and green onions into the same skillet. Sprinkle salt, pepper and the remaining spice mixture over top. Saute for 10-12 minutes, until the cauliflower rice is tender. Add the salsa, black beans, cilantro, and green chiles to the skillet. Cook and stir until well mixed and heated through.
Burrow the chicken breasts under the cauliflower rice. Sprinkle the shredded cheese over top and cover with a lid. Let sit until the cheese has melted.
Transfer to serving plates. Spoon any remaining cauliflower rice over top. Enjoy!
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Salsa Chicken Skillet
Serves 4
Ingredients:
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon smoked paprika
1 lb boneless skinless chicken breasts
Kosher salt, to taste
Ground black pepper, to taste
1 tablespoon olive oil
2 packages cauliflower rice, 12 oz. each
2 cloves garlic, grated or minced
2 green onions, sliced thin
1 cup bottled salsa
1 can diced green chiles, 4 oz.
1/2 cup canned black beans, drained and rinsed
1/4 cup chopped cilantro
1/2 cup shredded cheddar cheese
Directions:
Stir together the chili powder, cumin and smoked paprika in a small bowl. Sprinkle half the seasoning mixture over the chicken breasts. Then season with salt and pepper. Set aside.
Pour the olive oil into a large skillet. Bring to medium heat and then add the chicken breasts. Cook until chicken is no longer pink. Transfer chicken to a plate. Cover to keep warm.
Pour the cauliflower rice, garlic, and green onions into the same skillet. Sprinkle salt, pepper and the remaining spice mixture over top. Saute for 10-12 minutes, until the cauliflower rice is tender. Add the salsa, black beans, cilantro, and green chiles to the skillet. Cook and stir until well mixed and heated through.
Burrow the chicken breasts under the cauliflower rice. Sprinkle the shredded cheese over top and cover with a lid. Let sit until the cheese has melted.
Transfer to serving plates. Spoon any remaining cauliflower rice over top. Enjoy!
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