Keto Mexican Chicken and Cauliflower Rice | One Skillet
This easy low carb chicken recipe is bursting with flavors inspired by traditional Mexican cooking! Keto Mexican Chicken and cauliflower rice all cook in the same skillet as well, so clean up is super fast and easy.
cilantro, avocado, sour cream, diced tomatoes optional, for serving.
Instructions
Preheat the oven to 425° Fahrenheit. In a small bowl combine the garlic powder, onion powder, cumin, taco seasoning, salt, and pepper.
2 teaspoon Garlic Powder, 2 teaspoon Onion Powder, 1 tablespoon Cumin, 1 tablespoon Taco Seasoning, pinch Salt and Pepper
Place the chicken breasts into a large bowl. Add 1 tablespoon of the avocado oil and 2 tablespoons of the seasoning mixture from step 1. (reserve the remaining seasoning for later) Rub the seasoning all over the chicken ensuring that each piece is evenly coated.
2 tablespoon Avocado Oil, 2 lb Boneless Skinless Chicken Breast
Heat the remaining 1 tablespoon of oil in a large oven safe skillet over high heat. Once the oil is hot, add the chicken and cook for 3-4 minutes per side or until each side is browned.
Remove the chicken from the skillet and set it aside. Note: at this point, the chicken should not be cooked through. You will finish cooking it in a later step.
Reduce the heat to medium and add the chopped bell pepper, onion, remaining seasoning from step 1, butter, and tomato bullion to the same skillet used for cooking the chicken.
½ Large Yellow Onion, 1 Bell Pepper, 4 tablespoon Butter, 1-2 tablespoon Tomato Bullion
Cook the onion and pepper mixture stirring frequently for 5 minutes or until the onions are soft and translucent. Note: Be sure to scrape the bottom of the pan to release any stuck on bits from the chicken.
Add the frozen cauliflower rice breaking up any large clumps as you go. Continue cooking for 5 minutes over medium heat, being sure to stir until the cauliflower rice is completely blended with the onions and peppers.
24 oz Frozen Cauliflower Rice
Remove the skillet from the heat. Return the chicken to the pan, setting it on top of the cauliflower rice.
Bake in the preheated oven for 15-20 minutes, then remove the skillet from the oven and sprinkle the shredded cheese on top. Return it to the oven and continue baking for 5-10 minutes or until the chicken reaches an internal temperature of 165° Fahrenheit.
½ cup Queso Oaxaca
Remove from the oven and allow the dish to sit for about 5 minutes before serving with your favorite toppings. Enjoy!