Southwest Cauliflower Skillet
This Southwest Cauliflower Skillet is made with grilled chicken seasoned to perfection, salsa, black beans, and cauliflower rice. It is low carb, high protein, and super easy to make! I hope you give this recipe a try and love it as much as I do!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love This Meal
- Quick & Easy: This super quick and easy to make and is a one pan meal!
- Versatile: This is really versatile meal because you can customize your skillet with your favorite toppings, cheeses, protein, etc.!
- Macros: This meal is high protein, low carb, low fat, and low calorie! You really can't beat that.
Ingredients
- Chicken - 24 oz. of boneless, skinless chicken breasts. I used 6 4 oz. chicken breasts for even serving sizes.
- Onion Powder - 1 tsp onion powder
- Smoked Paprika - 1 tsp smoked paprika
- Cumin - 2 1/2 tsp cumin
- Garlic Salt - 1 tsp garlic salt
- Pepper - 1 tsp black pepper
- Chili Powder - 2 tablespoons of chili powder.
- Green Onions - 1 bunch of green onions (about 4-5)
- Garlic - 1 tsp minced
- Cauliflower Rice - 24 oz. cooked cauliflower rice (you can cook the frozen kind that you just pop in the microwave!)
- Salsa - 1 1/2 cups of your favorite salsa.
- Green Chilies - One 7 ounce can of green chilies - I used the fire roasted ones.
- Beans - 1 cup of black beans, or your favorite kind of beans.
- Cheese - 1 cup of fiesta style shredded cheese, or your favorite type of shredded cheese.
- Cilantro - To taste
How To Make It
1. Combine the chili powder, onion powder, cumin, garlic salt, pepper, and smoked paprika in a small bowl. Sprinkle half the seasoning over your chicken breasts.
2. Heat up your grill or grilling pan & cook the chicken breasts over medium heat until they are cooked through. Turn off the heat and set aside.
3. Add a drizzle of olive oil to a large skillet or wok. Add in the cauliflower rice, green onions, garlic, and remaining spice mixture. Sauté for 10 minutes or until the cauliflower is tender. This is really important because this transforms the texture of the cauliflower rice!
4. Add in the salsa, black beans, green chilies and cilantro. Stir everything together until heated through..
5. Place the chicken breasts into the wok/skillet and top with the shredded cheese and additional salsa of desired.
6. Allow the cheese to fully melt and enjoy!
Topping Ideas
If you are running out of topping ideas, here are some of my favorites!
- Additional cheese
- Light sour cream
- Guacamole
- Hot sauce
- Cilantro
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy this dish again, reheat your leftovers in the microwave for a minute and a half or so.
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This Southwest Cauliflower Skillet is made with grilled chicken seasoned to perfection, salsa, black beans, and cauliflower rice. It is low carb, high protein, and super easy to make! I hope you give this recipe a try and love it as much as I do!
- 24 oz. chicken breasts (boneless, skinless)
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 1/2 tsp ground cumin
- 1 tsp garlic salt
- 1 tsp pepper
- 2 tbsp chili powder
- 24 oz cauliflower rice (cooked)
- 1 1/2 cup red salsa
- 7 floz green chilies (I used fire roasted)
- 1 cup black beans
- 1 cup fiesta style shredded cheese
- 1 bunch green onions
- 1 tsp garlic (minced)
- cilantro (to taste)
Combine the chili powder, onion powder, cumin, garlic salt, pepper, and smoked paprika in a small bowl. Sprinkle half the seasoning over your chicken breasts.
Heat up your grill or grilling pan & cook the chicken breasts over medium heat until they are cooked through. Turn off the heat and set aside.
Add a drizzle of olive oil to a large skillet or wok. Add in the cauliflower rice, green onions, garlic, and remaining spice mixture. Sauté for 10 minutes or until the cauliflower is tender. This is really important because this transforms the texture of the cauliflower rice!
Add in the salsa, black beans, green chilies and cilantro. Stir everything together until heated through.
Place the chicken breasts into the wok/skillet and top with the shredded cheese and additional salsa of desired.6. Allow the cheese to fully melt and enjoy!
Servings 6
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2.6g13%
- Cholesterol 90mg30%
- Sodium 1340mg56%
- Total Carbohydrate 14g5%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.