Can I use salsa verde instead of red salsa?

Yes! Salsa verde is amazing here and gives the skillet a tangy, slightly brighter flavor. Red salsa is more classic and cozy—both work beautifully in Salsa Chicken and Cauliflower Rice Skillet .

Can I swap black beans for something else?

Absolutely. Pinto beans are the easiest swap, but you can also use kidney beans in a pinch. Just rinse and drain like you normally would.

What if I don’t like cilantro?

Skip it. Add extra green onions or a squeeze of lime at the end for freshness.

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge. It reheats well in the microwave or in a skillet over medium-low heat. Add a spoonful of salsa if it needs a little moisture.

Can I make this with chicken thighs?

Yes—boneless, skinless thighs work great and stay super juicy. Just cook them until fully done, same idea as the breasts.

Salsa Chicken and Cauliflower Rice Skillet

Description

Salsa Chicken and Cauliflower Rice Skillet is a quick and flavorful one-pan dinner made with tender spiced chicken, cauliflower rice, black beans, salsa, green chiles, and melted cheese. It’s perfect for busy weeknights when you want something comforting, protein-packed, and family-friendly without spending hours in the kitchen.

Ingredients

Scale

For the Chicken

4 boneless, skinless chicken breasts (pounded to even thickness)
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and black pepper, to taste
1–2 tablespoons olive oil

For the Skillet

12–16 oz frozen cauliflower rice
3–4 green onions, sliced
2 cloves garlic, grated (or ½ teaspoon garlic powder)
1 (4 oz) can diced green chiles (mild or hot, undrained)
1 (15 oz) can black beans, rinsed and drained
1 cup salsa (red salsa or salsa verde)
2 tablespoons chopped fresh cilantro (optional)
1 to 1½ cups shredded cheddar and/or Monterey Jack cheese

Optional garnish: extra cilantro, green onions, diced tomatoes, lime wedges

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Instructions

In a small bowl, combine chili powder, cumin, and smoked paprika.
Season chicken breasts with half of the spice mixture, plus salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium heat. Cook chicken until fully cooked through (internal temperature 165°F). Remove and set aside.
Add remaining oil if needed. Add cauliflower rice, green onions, garlic, remaining spice mixture, salt, and pepper. Sauté 10–12 minutes until cauliflower is tender.
Stir in salsa, black beans, green chiles, and cilantro. Cook until heated through.
Nestle chicken back into the skillet. Spoon extra salsa over the top and sprinkle with shredded cheese.
Cover and cook until cheese is melted.
Garnish with additional cilantro and green onions before serving.

Notes

Use hot salsa and hot green chiles for extra spice.

Pinto beans can be substituted for black beans.

If cauliflower rice releases too much moisture, cook uncovered a few extra minutes.

Boneless skinless chicken thighs work great in this recipe.

Leftovers store well in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Skillet / Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 chicken breast with cauliflower rice (¼ of recipe)
Calories: 420 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 6 g
Protein: 45 g
Cholesterol: 125 mg