Jump to recipePull out some frozen chicken, riced cauliflower, a bottle of salsa verde, and a block of cheese, and you’re ready to make a low-key low-carb dinner. Bonus: You can whip this up in just 25 minutes—seriously.
Made this? Let us know how it went in the comment section below!
Ingredients
- 2 tsp.
packed light brown sugar
- 1/2 tsp.
chili powder
- 1/2 tsp.
dried oregano
- 1/4 tsp.
sweet paprika
- 1/4 tsp.
garlic powder
- 4
Tyson® Individually Frozen Boneless Skinless Chicken Breasts
Kosher salt
Freshly ground black pepper
- 2 Tbsp.
extra-virgin olive oil
- 1
(16-oz.) jar medium-heat green salsa (sub mild or hot depending on preference)
- 6 cups
cauliflower rice (about 20 oz.)
- 2 cups
shredded Monterey Jack cheese
Chopped parsley and lemon wedges, for serving
Directions
- Step 1Preheat the oven to 425˚. In a small bowl, combine the brown sugar, chili powder, oregano, paprika, and garlic powder. Season the frozen chicken with salt and pepper, then season all over with spice mixture.
- Step 2In a large skillet, heat the oil over medium. Add the seasoned frozen chicken, cover skillet, and cook for 10 minutes. Flip chicken, cover pan and cook for an additional 10 minutes. Remove chicken to a plate.
- Step 3Add the salsa to the skillet and bring to a simmer. Stir in the cauliflower rice and 1 cup of the cheese into the salsa. Season with salt and pepper. Cook, stirring until rice is crisp-tender, about 3 minutes.
- Step 4Nestle the chicken breasts back into the skillet, on top of the cauliflower rice. Top with remaining 1 cup of cheese. Transfer to the oven and broil until cheese is melted and golden and rice is cooked through, about 5 minutes. Sprinkle with parsley and serve with lemon wedges.
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