Salsa Chicken Skillet
Cauliflower rice is disguised well in this flavorful skillet.
It took me a while to get on the cauliflower rice train, but this recipe might be one of the best for disguising it as genuine beans ‘n rice.
If you’re following the Plate Method for weight loss, this recipe is perfect for hitting your goal of 75% veggies and 25% protein.
Kid-Friendly Mod: The chicken may be the only thing they eat from this meal and that’s okay. Put a small spoonful of rice on their plate along with the chicken and least 1 safe food that you’re fairly confident they’ll eat to boost their bravery to try the rest of their meal. Or you could dice up some chicken and put it in quesadilla/taco/nacho form too.
Ingredients:
2 green onions
4 oz green chiles
1/2 c black beans
1 c salsa
1/2 c shredded cheese
24 oz cauliflower rice
1 lb chicken
Garlic, chili powder, cumin, paprika, cilantro
Steps:
Preheat oven to 350°F. Sprinkle half the seasonings onto the chicken. Bake in the oven for ~25 mins until cooked through. Set aside.
In a large pan over medium heat, sauté cauliflower rice, green onions, garlic, remaining spice mixture, and salt & pepper if desired.
Sauté for 10-12 minutes or until the cauliflower is tender. Add the salsa, black beans, green chiles & cilantro to the cauliflower rice and stir everything together until it's heated through.
Nestle the chicken breasts into the cauliflower rice and top them with extra salsa and the shredded cheese. Cover the skillet & heat until the cheese is melted. Serve topped with extra cilantro and green onions if desired.
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