Mexican Chicken and Cauliflower Rice
A quick and flavorful skillet meal that combines juicy chicken, vibrant veggies, and cauliflower rice for a satisfying low-carb dinner.
Ingredients
Main Ingredients
- 1 pound chicken breasts, diced You can also use chicken thighs or leftover cooked chicken.
- 2 cups cauliflower rice, fresh or frozen Thaw and drain frozen rice before use.
- 1 cup bell pepper, diced Any color works.
- 1 cup onion, diced
- 2 tablespoons olive oil To drizzle if the pan looks dry.
- 1 teaspoon chili powder Adjust to taste for spice preference.
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon lime juice Non-negotiable for brightness.
- 0.5 cup cotija or cheddar cheese, optional To sprinkle on top.
- 1 jalapeno sliced, optional For additional spice.
Instructions
Cooking
- In a large skillet, heat olive oil over medium-high heat.
- Add diced chicken and season with chili powder, cumin, and garlic powder. Cook until golden brown and cooked through.
- Add bell pepper and onion to the pan, sauté until softened.
- Stir in cauliflower rice, mixing well, and allow to heat through, about 3-5 minutes.
- Drizzle with lime juice and stir to combine.
- Remove from heat and sprinkle with cheese (if using) and jalapeno slices before serving.
Notes
For best results, avoid overcrowding the pan and pre-chop all ingredients. Serve directly from the skillet to retain flavor, and feel free to experiment with extra spices or toppings.