Southwest chicken with cauliflower rice

Ingredients

• 4 (4 oz.) thin chicken breast cutlets
• 3 tablespoons taco seasoning, divided
• 1 tablespoon olive oil
• 4 cups cauliflower rice
• 1 cup salsa
• ¼ cup water
• 1 cup frozen corn kernels
• 1 15-ounce can black beans, no salt added, drained and rinsed
• ½ cup mild cheddar cheese, shredded

Hint: To cut down on the sodium in this recipe, try this homemade taco seasoning.

 

Cook

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.

In a large skillet, heat olive oil and cook chicken on one side for 3–4 minutes on medium heat. Flip each piece and cook for an additional 3 minutes or until cooked through. Transfer the chicken to a side plate and cover with aluminum foil to keep warm.

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. 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 sit, covered, for 1–2 minutes until the cheese is melted.