Fiesta Chicken Cauliflower Rice Skillet is a quick, one-pan low carb meal ready in 30 mins! Sautéed cauliflower rice with Tex-Mex spices, topped with melted cheese and shredded chicken. Perfect for a speedy, healthy, high-protein dinner using leftover rotisserie chicken.
Makes 6 servings
**Nutritional information (per serving):** Calories: 444 kcal | Fat: 25.2g | Carbs: 14.4g | Protein: 41.4g | Net Carbs: 9g
**Ingredients:**
* 5 tablespoons butter/oil, use additional as needed * 1 small red onion, diced * 2 cloves garlic, minced * 2 large jalapeno peppers or 1 poblano or green pepper, diced * 1 small red pepper, diced * ½ cup Rotel diced tomatoes or canned diced tomatoes * 1 large cauliflower, riced or 2 lb cauliflower rice * 1 teaspoon smoked paprika * ½ teaspoon ancho or chipotle chili powder * 3 tablespoons vinegar (apple cider, red wine, or white) * ½ teaspoon cumin * 1 teaspoon ground coriander * 1 tablespoon chili powder * 1½ teaspoons salt, plus more to taste * 1 teaspoon black pepper * 1 ½ lb cooked chicken, shredded * 1½ cups cheddar cheese, shredded
**Instructions:**
**1. Sauté onions and garlic.** Heat oil in a skillet over medium heat. Once hot, add the red onion, season lightly with salt, and sauté for 3-5 minutes until the onion begins to soften and turns translucent. Add the minced garlic and cook for 60 seconds, stirring occasionally to avoid burning.
**2. Cook cauliflower rice until tender.** Increase the heat to medium-high, add the jalapeno, red pepper, and Rotel, stir to combine, adding additional oil as needed. Add the uncooked riced cauliflower to the skillet and cook uncovered for 8-10 minutes, stirring occasionally, until the cauliflower rice begins to soften.
**3. Add the spices, chicken, and vinegar**. Reduce the heat to medium, and push the rice to the sides of the skillet to make a well exposing the bottom of the pan. To the well add butter/oil, smoked paprika, ancho chili powder, cumin, coriander, chili powder, salt, and black pepper. Combine the spices and cook for 30-60 seconds before adding the shredded chicken and vinegar. Stir to combine everything in the skillet together, sauté for 2-3 minutes to cook off the vinegar. If the cauliflower rice is not tender enough to eat, continue cooking.
**4. Melt the cheese topping.** Evenly sprinkle the shredded cheddar cheese over the rice in the skillet. Remove from the heat and allow the cheese to melt for 3-5 minutes. Optional: Place the skillet in the oven under the broiler for 2-3 minutes to brown the cheese for extra flavor.
**5. Garnish and serve.** Garnish with chopped cilantro, and fresh lime juice before serving, as well as your choice of chopped green onions, sour cream, guacamole, salsa, or chopped jalapeno.
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Fiesta Chicken Cauliflower Rice Skillet is a quick, one-pan low carb meal ready in 30 mins! Sautéed cauliflower rice with Tex-Mex spices, topped with melted cheese and shredded chicken. Perfect for a speedy, healthy, high-protein dinner using leftover rotisserie chicken.
Makes 6 servings
**Nutritional information (per serving):** Calories: 444 kcal | Fat: 25.2g | Carbs: 14.4g | Protein: 41.4g | Net Carbs: 9g
**Ingredients:**
* 5 tablespoons butter/oil, use additional as needed
* 1 small red onion, diced
* 2 cloves garlic, minced
* 2 large jalapeno peppers or 1 poblano or green pepper, diced
* 1 small red pepper, diced
* ½ cup Rotel diced tomatoes or canned diced tomatoes
* 1 large cauliflower, riced or 2 lb cauliflower rice
* 1 teaspoon smoked paprika
* ½ teaspoon ancho or chipotle chili powder
* 3 tablespoons vinegar (apple cider, red wine, or white)
* ½ teaspoon cumin
* 1 teaspoon ground coriander
* 1 tablespoon chili powder
* 1½ teaspoons salt, plus more to taste
* 1 teaspoon black pepper
* 1 ½ lb cooked chicken, shredded
* 1½ cups cheddar cheese, shredded
**Instructions:**
**1. Sauté onions and garlic.** Heat oil in a skillet over medium heat. Once hot, add the red onion, season lightly with salt, and sauté for 3-5 minutes until the onion begins to soften and turns translucent. Add the minced garlic and cook for 60 seconds, stirring occasionally to avoid burning.
**2. Cook cauliflower rice until tender.** Increase the heat to medium-high, add the jalapeno, red pepper, and Rotel, stir to combine, adding additional oil as needed. Add the uncooked riced cauliflower to the skillet and cook uncovered for 8-10 minutes, stirring occasionally, until the cauliflower rice begins to soften.
**3. Add the spices, chicken, and vinegar**. Reduce the heat to medium, and push the rice to the sides of the skillet to make a well exposing the bottom of the pan. To the well add butter/oil, smoked paprika, ancho chili powder, cumin, coriander, chili powder, salt, and black pepper. Combine the spices and cook for 30-60 seconds before adding the shredded chicken and vinegar. Stir to combine everything in the skillet together, sauté for 2-3 minutes to cook off the vinegar. If the cauliflower rice is not tender enough to eat, continue cooking.
**4. Melt the cheese topping.** Evenly sprinkle the shredded cheddar cheese over the rice in the skillet. Remove from the heat and allow the cheese to melt for 3-5 minutes. Optional: Place the skillet in the oven under the broiler for 2-3 minutes to brown the cheese for extra flavor.
**5. Garnish and serve.** Garnish with chopped cilantro, and fresh lime juice before serving, as well as your choice of chopped green onions, sour cream, guacamole, salsa, or chopped jalapeno.
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