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Mexican Chicken Cauliflower Rice Skillet (Low Carb and Weight Watchers Friendly)

Yield: 4 servings
Click here to track the points on your Weight Watchers app. There are 8g net carbs per serving.

Ingredients

  • 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 teaspoons extra virgin olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 10 oz. riced cauliflower (fresh or frozen)
  • 10 oz. diced tomatoes with green chilies
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup reduced-fat Mexican cheese, shredded
  • 1/4 cup cilantro, chopped
  • garlic powder, onion powder, salt, and pepper, to taste

Instructions

  • Heat olive oil in a large skillet over medium heat. Add the chicken and season it with garlic powder, onion powder, salt, and pepper.
  • Cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
  • Add onion, bell pepper, and garlic to the same skillet. Cook until softened, about 4 minutes.
  • Stir in the cauliflower rice, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until the cauliflower rice is tender.
  • Add the cooked chicken back into the skillet. Sprinkle the cheese on top, cover, and cook for another 2-3 minutes until the cheese melts.
  • Top with chopped cilantro and any optional toppings you like.

Notes

NUTRITION INFORMATION:
1 of 4 servings (There are 8g net carbs per serving)
310 calories, 11g total fat, 3g saturated fat, 1133 mg sodium, 11g total carbohydrate, 3g dietary fiber, 2g sugar, 39g protein (myfitnesspal.com)