Chicken and Cauliflower Rice Skillet
This chicken and cauliflower rice skillet is quick, flavorful, and low-carb—perfect for weeknight dinners or meal prep with just one pan.
Equipment
- Large Skillet For cooking everything in one pan
- Wooden Spoon For stirring while sautéing
Ingredients
- 1 pound chicken breast diced
- 3 cups cauliflower rice fresh or frozen
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced chicken, season with paprika, cumin, salt, and pepper, and sauté until cooked through. Remove from skillet.
- In the same skillet, add remaining olive oil. Sauté onion and garlic until softened and fragrant.
- Add cauliflower rice and cook for 5–7 minutes until tender and lightly browned, stirring often.
- Return the chicken to the skillet. Stir everything together and adjust seasoning to taste.
- Top with chopped parsley and serve hot. Add lemon wedges or chili flakes if desired.
Notes
- Use frozen cauliflower rice straight from the bag—just cook a bit longer.
- Add spinach, bell peppers, or broccoli for extra veg.
- Top with crumbled feta or avocado for added richness.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!