Mexican Chicken Served With ‘Rice’

Ingredients

• 1.0 lb (16 oz / 454g) boneless and skinless grilled chicken breast, diced into small pieces
• 1 medium avocado (approx. 5.3 oz / 150g), sliced
• 4 tbsp. (2.0 fl oz / 60ml) extra virgin olive oil
• 1 can (4 oz / 113g) diced green chilies
• 1 medium head cauliflower (approx. 21.0 oz / 600g), trimmed
• 1 cup (5.3 oz / 150g) celery, finely diced
• 1 medium onion (approx. 5.3 oz / 150g), diced
• 0.1 tsp. (0.5g) chili powder, or to taste
• 0.1 tsp. (0.5g) ground cumin, or to taste
• 0.1 tsp. (0.5g) dried oregano, or to taste
• 1 tsp. (0.2 oz / 6g) sea salt
• 0.5 cup (4.6 oz / 130g) sugar-free salsa, optional

How to Make Mexican Chicken with Cauliflower Rice

1. Heat 4 tbsp. (2.0 fl oz / 60ml) of extra virgin olive oil in a large skillet set over medium heat, then add the diced onion (approx. 5.3 oz / 150g) and sauté for about 10 minutes until tender and translucent.
2. Add 1 cup (5.3 oz / 150g) of finely diced celery to the skillet and sauté for 5 minutes more.
3. Process 1 medium head of trimmed cauliflower (approx. 21.0 oz / 600g) in a food processor until it breaks down and you achieve the fine texture of rice.
4. Stir the processed cauliflower rice into the onion and celery mixture, cover the skillet, and cook for about 10 minutes or until the cauliflower is tender.
5. Add the 1.0 lb (16 oz / 454g) diced grilled chicken breast, 1 can (4 oz / 113g) diced green chilies, 0.1 tsp. (0.5g) chili powder, 0.1 tsp. (0.5g) dried oregano, 0.1 tsp. (0.5g) ground cumin, and 1 tsp. (0.2 oz / 6g) sea salt, stirring well to combine until heated through.
6. Remove from heat and serve the dish immediately, topped with the sliced avocado (approx. 5.3 oz / 150g) and 0.5 cup (4.6 oz / 130g) of salsa if desired.

Nutritional Information

Please note that these are approximate values per serving based on 3 total servings.

• Calories: 587 kcal
• Total Carbohydrates: 24g
• Net Carbs: 14g
• Protein: 53g
• Fat: 32g

Pro Tips

1. Manage the Moisture: Fresh cauliflower holds a surprising amount of water. For a true "rice" texture rather than a mushy consistency, briefly pat your processed cauliflower dry with a paper towel or clean kitchen cloth before adding it to the skillet.
2. Bloom Your Spices: When you add the chili powder, ground cumin, and oregano to the skillet, let them hit the hot oil for about 30 to 60 seconds before stirring everything together. This chef's technique, known as "blooming," toasts the spices and unlocks a much deeper, more aromatic flavor profile.
3. Control the Heat: The canned diced green chilies provide a mild, tangy background heat. If you prefer a spicier Mexican dish, dice up half of a fresh jalapeño (keep the seeds for extra fire!) and sauté it alongside your onions and celery.
4. Meal Prep Perfection: This dish is incredible for batch cooking. It stores beautifully in airtight glass containers in the fridge for up to 4 days. Just be sure to wait and slice your fresh avocado right before serving so it doesn't brown in the fridge.

Frequently Asked Questions (FAQ)

Can I use frozen cauliflower rice instead of a fresh head of cauliflower? Yes, you can absolutely substitute frozen cauliflower rice to save prep time. Because frozen cauliflower retains more water, you will want to cook it slightly longer, leaving the skillet uncovered for the last few minutes. This allows the excess moisture to evaporate so your Mexican Chicken with Cauliflower Rice stays perfectly fluffy.

Is this Mexican Chicken with Cauliflower Rice recipe keto-friendly? Absolutely. By swapping out traditional white or brown rice for nutrient-dense cauliflower, this skillet meal drastically reduces the carbohydrate count. It provides a fantastic balance of high-quality protein and healthy fats from the avocado and olive oil, making it an ideal fit for low-carb, paleo, and ketogenic diets.

Can I use chicken thighs instead of chicken breasts? Yes! Boneless, skinless chicken thighs are a highly recommended substitution. They have a slightly higher fat content than chicken breasts, which adds incredible richness to the dish and ensures the meat stays exceptionally tender and juicy during the cooking process.

How do I store and reheat the leftovers? Store any leftover Mexican Chicken with Cauliflower Rice in an airtight container in the refrigerator for 3 to 4 days. When you are ready to eat, reheat it gently in a skillet over medium-low heat or in the microwave until just warmed through. Always add your fresh salsa and avocado after reheating for the best texture and flavor.