Mexican Chicken and Rice Skillet

Mexican Chicken and Rice Skillet Pic


4 boneless skinless chicken breasts (about 1 1/2 lbs.)
Cooking Spray
1 package taco seasoning mix
1 medium red pepper (or mix red and green)
1 cup diced yellow onion
1/2 teaspoon salt
1 1/3 cups chicken broth
1 10 oz. package frozen Riced Cauliflower
2 tablespoons lime juice
1/4 cup chopped fresh cilantro leaves (optional)


  1. Heat a 12-inch nonstick skillet over medium-high heat. Spray the skillet with cooking spray and add chicken. Top with taco seasoning. Cook about 3 minutes on each side until browned.
  2. Remove chicken from skillet. Add bell pepper and onion, and salt; cook 5 to 7 minutes, stirring frequently, until vegetables soften and begin to brown. Add broth and cauliflower and bring broth to boiling. Cover and simmer 25 to 30 minutes until juice of the chicken is clear when center of thickest part is cut (at least 165 degrees)
  3. Drizzle mixture with lime juice; sprinkle with cilantro, if desired.
  4. I like to top my dish with a little low-fat cheese.

Nutritional information for 4 ounces chicken breasts and 3/4 Cups of Riced Cauliflower is:
Calories: 145
Fat: 4 grams
Sugar: 2 grams
Carbs: 3 grams
Protein: 23 grams

When you used Riced Cauliflower instead of brown rice, you save 136 calories and 31 carbs. (If you choose rice over Riced Cauliflower you will need to increase the chicken broth to 2 1/2 cups).


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