Description
A quick and flavorful one-pan meal featuring tender chicken breast cooked with zesty salsa and cumin-spiced cauliflower rice, topped with melted cheddar cheese and fresh cilantro. This low-carb, gluten-free skillet dinner is perfect for busy weeknights and serves 4.
Ingredients
Scale
Chicken and Seasoning
- 1 lb chicken breast, cubed
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 tsp cumin
Other Ingredients
- 1 cup salsa
- 12 oz cauliflower rice
- ½ cup shredded cheddar cheese
- Cilantro for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken breast, seasoning it with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Add Salsa and Cauliflower Rice: Stir in the salsa, cauliflower rice, and cumin. Mix everything thoroughly, then reduce the heat to low and let the mixture simmer for 10 minutes. Stir occasionally to ensure the cauliflower rice becomes tender and everything is heated through.
- Top with Cheese: Sprinkle the shredded cheddar cheese evenly over the skillet mixture. Cover the skillet with a lid and cook for 2-3 minutes, allowing the cheese to melt completely and become bubbly.
- Garnish and Serve: Remove the skillet from heat, garnish the dish with fresh cilantro, and serve immediately while warm.
Notes
- Use fresh or frozen cauliflower rice based on availability; adjust cooking time if using frozen to ensure it’s heated through.
- For a spicier dish, choose a salsa with added jalapeños or chipotle.
- Feel free to swap cheddar with Monterey Jack or pepper jack cheese for a different flavor profile.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop or microwave.
