Cheesy Tex Mex Skillet
Enjoy a delicious cheesy Tex Mex skillet packed with juicy chicken, fresh vegetables, and melted cheddar cheese.
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Equipment
Ingredients
- 1 pound Chicken breasts (seasoned lightly with garlic powder, onion powder, sea salt, and black pepper)
- 1 tbsp Butter
- 1/2 cup Yellow onion, diced
- 1 Jalapeño, diced
- 1/2 cup Bell pepper, diced
- 3 cloves Garlic
- 12 oz Riced cauliflower, steamed
- 1/2 cup Jasmine rice
- 2 tbsp Taco seasoning
- 2 cups Diced tomatoes
- 1 cup Chicken broth
- 2 cups Cheddar cheese, freshly shredded
Instructions
- Preheat the oven to 375℉.
- Bake the seasoned chicken for 20 minutes, or until a thermometer reads 165℉ in the thickest part of the chicken breast.
- Remove from the oven, cover and allow the chicken to cool.
- Melt the butter in a large cast iron skillet over medium heat.
- Add the onions, jalapeño, bell peppers, and garlic. Sauté for about 5 minutes or until softened slightly.
- Stir in the riced cauliflower, rice, and taco seasoning. Briefly frying to lightly toast the rice.
- Add the chicken broth, diced tomatoes, and chicken. Stir and simmer for 20 minutes, stirring occasionally to prevent the rice from sticking to the pan.
- Once the rice is fully cooked and the liquid is absorbed, sprinkle on the cheese and serve immediately.
Nutrition
Serving: 1cupCalories: 250kcal
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