Cheesy Salsa Chicken & Cauliflower Rice Skillet

Cheesy Salsa Chicken & Cauliflower Rice Skillet Recipe

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Did you ever try the Cheesy Salsa Chicken & Cauliflower Rice Skillet Recipe? You’ll need frozen chicken, riced cauliflower, a bottle of salsa verde, and a block of cheese to make a low-carb meal. Bonus: You can make this in less than 25 minutes.

YIELDS4 serving(s)
PREP TIME5 mins
TOTAL TIME25 mins

how to cook Cheesy Salsa Chicken & Cauliflower Rice Skillet Recipe

Cheesy Salsa Chicken & Cauliflower Rice Skillet Recipe: Ingredients

  • 2 tablespoons packed light brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • 14 teaspoons garlic powder
  • 4 Tyson Chicken Breasts, Boneless and Skinless, Individually Frozen
  • Kosher salt
  • ground black pepper, freshly ground
  • two tablespoons extra-virgin olive oil
  • 1 (16-oz.) jar medium-heat green salsa (sub mild or hot to taste)
  • 6 cups cauliflower rice (about 20 oz.)
  • 2 cups shredded Monterey Jack
  • To serve, garnish with chopped parsley and lemon wedges.
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Cheesy Salsa Chicken & Cauliflower Rice Skillet Recipe: Directions

Step 1

Preheat the oven to 425 degrees Fahrenheit. Combine the brown sugar, chili powder, oregano, paprika, and garlic powder in a small bowl. Season the frozen chicken with salt and pepper, then season with the spice mixture all over.

Step 2

Heat the oil in a large skillet over medium heat. Cook for 10 minutes, covered, with the seasoned frozen chicken. Cook for an additional 10 minutes after flipping the chicken. Transfer the chicken to a platter.

Step 3

In a skillet over medium heat, cook the salsa. To the salsa, add the cauliflower rice and 1 cup of cheese. Season with salt and pepper to taste. Cook, stirring constantly, until the rice is crisp-tender, about 3 minutes.

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Step 4

Place the chicken breasts on top of the cauliflower rice in the skillet. Finish with the remaining 1 cup of cheese. Transfer to the oven and broil for 5 minutes, or until the cheese is melted and browned and the rice is cooked through. Serve with lemon wedges and garnished with parsley. Ref.

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