Description
Say goodbye to boring weeknight dinners! This one-pan chicken skillet packs a flavor punch with zesty salsa and cauliflower rice for a guilt-free fiesta that’s ready in 30 minutes flat.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 Tbsp olive oil, divided
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 medium head cauliflower, riced (about 4 cups) or 16 oz pre-riced cauliflower
- 1 cup (240ml) salsa (medium or hot, depending on preference)
- 1 Tbsp taco seasoning
- 1 tsp ground cumin
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 cup (4 oz/113g) shredded Mexican-blend cheese
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Season chicken with half the taco seasoning, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes until golden and just cooked through. Transfer to a plate.
- In the same skillet, add remaining tablespoon of olive oil. Cook onion and bell pepper for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add riced cauliflower to the skillet. Sprinkle with remaining taco seasoning and cumin, stirring to coat. Cook for 4-5 minutes, stirring occasionally, until cauliflower begins to soften but still has texture.
- Pour salsa over the cauliflower rice mixture and stir to combine. Return cooked chicken to the skillet, gently folding it in. Reduce heat to medium-low and simmer for 5 minutes to meld flavors.
- Sprinkle shredded cheese over the top and cover the skillet for 2-3 minutes until cheese melts. Remove from heat, garnish with cilantro, and serve with lime wedges.