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
Instructions
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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.
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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.
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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.
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Garnish and Serve: Garnish with fresh cilantro and serve warm.
Notes
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Spicy Kick: Add sriracha or red pepper flakes for extra heat.
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Add Vegetables: Toss in bell peppers, onions, or zucchini for more flavor and nutrition.
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Spicy Kick: Add chopped jalapeños or a dash of hot sauce for extra heat.
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Cheese Variations: Swap shredded cheddar for Monterey Jack, mozzarella, or pepper jack for a new flavor twist.
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Vegetarian Version: Replace the chicken with tofu or tempeh for a plant-based version.
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Toppings: Top with sour cream, guacamole, or avocado slices for added creaminess and texture.
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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.
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- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Low-Carb, One-Pan Meal
- Method: Skillet Cooking
- Cuisine: Mexican-inspired
- Diet: Gluten Free
