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Jul 26
15

Mexican Chicken Cauliflower Rice Skillet

Mexican Chicken Cauliflower Rice Skillet

This Mexican Chicken Cauliflower Rice Skillet is a healthy, flavorful one-pot meal that’s perfect for a weeknight dinner! I’ll be honest, I’m kind of a late adopter on cauliflower rice because I’ve always felt kind of ‘meh’ about cauliflower. It’s my husband’s favorite vegetable so I make it, but I’ve never been excited about it. Also, cauliflower rice seemed like kind of a pain to make. However, now that cauliflower rice is everywhere and I can easily find bags of it frozen or packages pre-made at the store, I thought I’d give it a shot. A few weeks ago I used it mixed with some regular rice (I was easing my way in) to make a different recipe and we loved it. I was so impressed! I was originally going to make and post this Mexican Chicken Cauliflower Rice Skillet with regular rice, but once I discovered how much I liked cauliflower rice I decided to dive right in and make it with cauliflower. Plus, I remembered seeing a somewhat similar recipe using cauliflower rice on All Day I Dream About Food, so I figured it would work out pretty well. I was right – it’s so good! I’m on board.

Not only is this skillet tasty, it’s super quick and easy to make and so filling. Plus a hearty serving is just 316 calories or 7 Weight Watchers SmartPoints per serving!

Mexican Chicken Cauliflower Rice Skillet

Looking for more tasty, lightened-up one-pot meals? Check out my Beefy American Goulash, Lemon Chicken Orzo, Rustic Sausage and Potato Skillet, Thai Turkey with Carrot Noodles, Beef Stroganoff, Cincinnati Chili Spaghetti Bake, Chicken Pesto Parmesan Pasta Skillet, Spicy Taco Gnocchi Skillet, Pumpkin Alfredo Tortellini Skillet, Cheesy Chicken Veggie Pasta Skillet, Sausage Tortellini Skillet and more in the One-Pot Meals section of my recipe index!

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Mexican Chicken Cauliflower Rice Skillet

Yield: 4 (1 chicken + 1 cup rice mix) servings

Ingredients:

  • 4 (4 oz) thin chicken breast cutlets (I butterfly two 8 oz breasts and then cut them to make two thin cutlets)
  • 3 tablespoons taco seasoning, divided
  • 1 tablespoon olive oil
  • 12 oz riced cauliflower (I used Green Giant frozen – no need to defrost)
  • 1 cup salsa (I highly recommend using roasted tomato salsa – Wegmans, Frontera, Trader Joe’s, etc. all have one)
  • ¼ cup water
  • ½ cup frozen corn kernels
  • ¾ cup drained and rinsed canned black beans
  • 2 oz 50% reduced fat sharp cheddar cheese, shredded

Directions:

  1. Place the chicken breast cutlets in a gallon zip-top bag and add two tablespoons of the taco seasoning. Seal the bag and toss to coat the chicken in the seasoning.
  2. In a large saute pan or walled skillet, bring the olive oil over medium heat. Add the chicken in a single layer and cook on one side for 3-4 minutes. Flip each piece and cook for an additional 3 minutes or until each piece is cooked through. Transfer the chicken to a side plate and cover with aluminum foil to keep warm.
  3. Add the cauliflower rice, salsa, water, the remaining tablespoon of taco seasoning, corn and black beans to the skillet and stir to combine. Cover and cook over medium for 5 minutes. Remove the lid to stir, cover and reduce heat to medium-low. Continue to cook for another 5 minutes or until the cauliflower is softened.
  4. Remove the lid, stir the contents and then sprinkle the cheese over the top. Add the reserved chicken in a single layer on top of the cheese and replace the lid. Turn off the burner and let the skillet sit, covered, for 1-2 minutes until the cheese is melted.

Weight Watchers SmartPoints:
7 per (1 piece chicken + 1 cup “rice” mixture) serving (SPs calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
8 per (1 piece chicken + 1 cup “rice” mixture) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)

Nutrition Information per (1 piece chicken + 1 cup “rice” mixture) serving:
316 calories, 23 g carbs, 4 g sugars, 9 g fat, 3 g saturated fat, 35 g protein, 5 g fiber (from myfitnesspal.com)

   
Yum

15 Responses to “Mexican Chicken Cauliflower Rice Skillet”

  1. #
    1
    Ben Myhre — July 27, 2017 @ 7:41 am

    One thing I like about cauliflower is that it is just SO versatile and healthy. I mean, I could go all Forrest Gump Bubba on this veggie, but it’s true. It works in so many dishes either as a complementary ingredient, as the main focus, or often as a meat substitute.

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    2
    Miki — July 27, 2017 @ 9:03 am

    Covering the skillit didn’t make the cauliflower rice soggy? My family likes it but I have found I had to keep stiring it.

    • Emily Bites replied: — July 27th, 2017 @ 9:18 am

      Nope, that didn’t happen for me, but feel free to adjust if you find it happens often for you!

  3. #
    3
    Cyndy — July 27, 2017 @ 9:45 am

    It seems like the cauliflower rice & beans would make a wonderful side dish without the chicken. I wonder what the smart point count would be for it. If you removed the chicken breast (2 SP per serving), the rest would be 6 SP. But I’m wondering if you could reduce the amount of oil t0 1 tsp, or even just use spray.

    In any event, I’m going to make the dish as given (it sounds very good), then experiment! I love your recipes, Emily.

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    4
    Cyndy — July 27, 2017 @ 9:48 am

    Oh sorry, I meant removing the chicken would make it 5 SP.

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    5
    Krista — July 28, 2017 @ 7:32 pm

    The flavor of this dish was so awesome and the hubster wants this in the regular rotation!

  6. #
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    Beverly — July 28, 2017 @ 10:57 pm

    I made this tonight. I was sure it would be good. It just wasn’t good it was VERY GOOD. You are the best Emily out of all the other websites that do the same thing

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    Erin — July 31, 2017 @ 10:20 am

    Another FANTASTIC dish!!! I made it exactly as is. Full of flavor and filling. My family loved it. A definite weeknight keeper in my book!

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    8
    Andrea Westfall — July 31, 2017 @ 11:51 am

    Emily, this was a huge hit with my family last week! The only change I made was putting the cheese on top of the chicken, but that was just personal preference. My husband said ‘this one’s a keeper.’

  9. #
    9
    Amanda — August 1, 2017 @ 12:20 pm

    Made this last night and it was amazing! One of the best meals I have made in a while. Definitely adding this to my regular rotation.

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    Lisa — August 2, 2017 @ 8:34 am

    This was wonderful. Comes together very quickly, so it’s a great weeknight dish. I’m definitely putting this in my rotation! Thanks, Emily.

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    Denise — August 6, 2017 @ 6:49 pm

    This was SO good. As previously mentioned, it’s very easy to put together and the end result – delicious. Thanks so much for this recipe

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    Lisa — August 12, 2017 @ 9:39 pm

    Emily!! I made this for dinner tonight and it was delicious! My husband LOVED it! This was my first time trying the riced cauliflower and now I’m a believer! Thank you!

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    13
    Tanya Lebischak — August 14, 2017 @ 8:16 pm

    Just made this tonight, followed the instructions exactly (even started with frozen cauliflower) and it was perfect. Absolutely delicious. This will definitely be in regular routine from now on. Thanks

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    Kellie — August 16, 2017 @ 3:40 pm

    Made this Saturday and doubled the recipe for “game night” with friends. It was amazing and no leftovers. I will definitely make this again. Thanks.

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