Mexican Chicken Cauliflower Rice Skillet
Ingredients
The chicken
-
4
oz
thin chicken breast cutlets
-
3
tablespoons
taco seasoning
-
1
tablespoon
olive oil
The skillet mixture
-
12
oz
riced cauliflower
-
1
cup
salsa
-
¼
cup
water
-
½
cup
frozen corn kernels
-
¾
cup
canned black beans
-
2
oz
50% reduced fat sharp cheddar cheese
Instructions
- 1. Coat chicken cutlets in taco seasoning inside a zip-top bag.
- 2. Heat olive oil in a skillet over medium heat and cook the chicken for 3-4 minutes on one side, then flip and cook for another 3 minutes until done.
- 3. Remove chicken and keep warm under foil.
- 4. In the same skillet, combine cauliflower rice, salsa, water, remaining taco seasoning, corn, and black beans. Stir and cover, cooking for 5 minutes.
- 5. Stir again, cover, and reduce heat to medium-low, cooking for another 5 minutes until cauliflower is softened.
- 6. Remove the lid, stir, and sprinkle cheese on top. Place the chicken back on top of the cheese, cover, and let sit for 1-2 minutes until cheese melts.
Nutrition Facts (estimated)
Servings
4
Calories
316
Total fat
9g
Total carbohydrates
23g
Total protein
35g
Sodium
500mg
Cholesterol
70mg
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