Salsa Chicken Cauliflower Rice Skillet

This Salsa Chicken Cauliflower Rice Skillet is the perfect low-carb, high-flavor dinner that’s ready in just 30 minutes! Tender cubed chicken is simmered in a zesty salsa sauce and paired with hearty cauliflower rice, topped with melty cheddar cheese. It’s a quick, one-pan meal that’s both satisfying and nutritious, ideal for anyone following a keto or low-carb lifestyle. The vibrant flavors and simple ingredients make this skillet dish an easy weeknight winner that’s both delicious and healthy.

Why You’ll Love This Recipe

This Salsa Chicken Cauliflower Rice Skillet is the ultimate one-pan meal—packed with protein, full of bold flavors, and incredibly easy to make. The chicken takes center stage, soaking up the salsa’s tangy richness while the cauliflower rice adds a hearty, low-carb base. Topped with gooey melted cheese and a sprinkle of fresh cilantro, this dish is both satisfying and nutritious. Plus, it’s versatile, customizable, and perfect for busy weeknights or meal prep!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb chicken breast, cubed

• 1 tbsp olive oil

• 1 cup salsa

• 12 oz cauliflower rice

• 1 tsp cumin

• 1/2 cup shredded cheddar

• Salt & pepper to taste

• Cilantro for garnish

directions

1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breast and season with salt and pepper. Cook for 5-7 minutes, or until the chicken is golden and fully cooked.

2. Add Salsa and Cauliflower Rice: Stir in the salsa, cauliflower rice, and cumin. Mix everything together, and let it simmer for 10 minutes, stirring occasionally, until the cauliflower rice is tender and heated through.

3. Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the chicken and cauliflower rice mixture. Cover the skillet and cook for 2-3 minutes until the cheese is melted and bubbly.

4. Garnish and Serve: Garnish with fresh cilantro and serve warm.

Servings and timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

• Calories per serving: 375 kcal

Variations

• Add Vegetables: Toss in some bell peppers, onions, or zucchini to add extra veggies and flavor to the skillet.

• Spicy Kick: Add a chopped jalapeño or a dash of hot sauce to the salsa for a little extra heat.

• Cheese Variations: You can use different cheeses such as Monterey Jack, mozzarella, or pepper jack for a different flavor profile.

• Vegetarian Version: Swap the chicken for tofu or tempeh for a vegetarian version of this dish.

• Toppings: Serve with a dollop of sour cream, guacamole, or avocado slices for added creaminess and texture.

storage/reheating

Store any leftover Salsa Chicken Cauliflower Rice Skillet in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the skillet over low heat, adding a splash of water or broth if needed to loosen the mixture. You can also microwave individual portions for 1-2 minutes.

FAQs

Can I use frozen cauliflower rice?

Yes, frozen cauliflower rice works great in this recipe. Just make sure to thaw it before adding it to the skillet for even cooking.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs would work wonderfully in this recipe. They will add more flavor and juiciness to the dish.

Can I make this dish ahead of time?

Yes, this dish can be made ahead of time and stored in the refrigerator for up to 3 days. It’s perfect for meal prepping!

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, making it a great option for anyone following a gluten-free diet.

Can I make this recipe dairy-free?

Yes, you can skip the cheese or use a dairy-free cheese substitute to make this dish dairy-free.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can also check that the chicken is no longer pink in the center.

Can I add beans to this recipe?

Yes, you can add black beans or pinto beans for additional texture and protein. Stir them in with the cauliflower rice and salsa.

How spicy is this dish?

The level of spice depends on the salsa and the green chili you use. If you want it spicier, add more chili or some hot sauce to taste.

Can I serve this dish with something on the side?

This dish pairs well with a simple side salad, roasted veggies, or even a scoop of guacamole for added flavor.

Can I freeze the leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 2 months. When reheating, make sure to heat thoroughly and add a little extra broth to bring it back to its original texture.

Conclusion

The Salsa Chicken Cauliflower Rice Skillet is a quick, delicious, and nutritious dinner that checks all the boxes. With minimal ingredients, maximum flavor, and just one pan to clean, it’s perfect for busy weeknights or when you’re craving a low-carb, high-protein meal. The tender chicken, zesty salsa, and cheesy goodness combine to make a satisfying dish that everyone will love. Whether you’re on a low-carb diet or just looking for a quick and flavorful dinner, this skillet is sure to be a hit!

Salsa Chicken Cauliflower Rice Skillet

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Salsa Chicken Cauliflower Rice Skillet is the ultimate low-carb, high-flavor dinner that’s quick and easy to make! Tender chicken, zesty salsa, and cauliflower rice are topped with melted cheddar cheese for a deliciously satisfying meal. This one-pan dish is perfect for busy weeknights or meal prep, offering protein, flavor, and healthy ingredients in just 30 minutes.

• Total Time: 30 minutes
• Yield: 4 servings

Ingredients

1 lb chicken breast, cubed

1 tbsp olive oil

1 cup salsa

12 oz cauliflower rice

1 tsp cumin

½ cup shredded cheddar

Salt & pepper to taste

Cilantro for garnish

Cook Mode Prevent your screen from going dark

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

• • Spicy Kick: Add sriracha or red pepper flakes for extra heat.

  • • • Add Vegetables: Toss in bell peppers, onions, or zucchini for more flavor and nutrition.

      • Spicy Kick: Add chopped jalapeños or a dash of hot sauce for extra heat.

      • Cheese Variations: Swap shredded cheddar for Monterey Jack, mozzarella, or pepper jack for a new flavor twist.

      • Vegetarian Version: Replace the chicken with tofu or tempeh for a plant-based version.

      • Toppings: Top with sour cream, guacamole, or avocado slices for added creaminess and texture.

    • Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of water or broth. You can also microwave individual portions for 1-2 minutes.

• Author: Sophia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Low-Carb, One-Pan Meal
• Method: Skillet Cooking
• Cuisine: Mexican-inspired
• Diet: Gluten Free