Emily Bites · by Emily Bites★ 5.0 (7)
Mexican Chicken Cauliflower Rice Skillet
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 72%
CARBS 26G32% OF CAL
7G FIBER7G SUGAR13G OTHER
FAT 10G26% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken breast cooked with cauliflower rice, black beans, corn, and salsa in one skillet, topped with cheddar cheese. Quick and healthy, it's a weeknight dinner.
mainmexicanbowlchicken🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 4- 4 (4 oz each) 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)
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 72%
CARBS 26G32% OF CAL
7G FIBER7G SUGAR13G OTHER
FAT 10G26% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1240mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 901mg
- Calcium
- 159mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1240MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.