Jump to Recipe Print RecipeThe aroma of spices wafting through the kitchen can transport you straight to the sun-soaked streets of the Southwest. Today, I’m thrilled to share my recipe for Southwest Chicken with Cauliflower Rice, a one-pan wonder that delivers on flavor without demanding hours of your time. This dish is not only quick to whip up—ready in just 45 minutes—but it’s also a fantastic lower-carb twist on classic comfort food that’s perfect for busy weeknights. With tender chicken mingling with vibrant vegetables and fluffy cauliflower rice, every bite bursts with the warmth of chili powder and the freshness of lime and cilantro. Are you ready to dive into this deliciously easy meal that’ll have your family asking for seconds? Why is this dish a must-try? Simplicity at Its Best: This one-pan meal requires minimal prep and cleanup, making it perfect for busy evenings. Flavor Explosion: Each bite is an adventure, with vibrant chili powder, zesty lime, and fresh cilantro elevating your dinner to new heights. Healthy Twist: Enjoy a lower-carb option with cauliflower rice, allowing you to savor comfort food without the guilt. Crowd-Pleaser: Great for families or entertaining, this dish offers a delightful mix of flavors that everyone will love. Versatile Options: Change it up by using turkey, shrimp, or even quinoa as a base, ensuring that you can keep things fresh each time you make it. Pair it with a refreshing salad like the delicious Southwest Chicken Salad for a complete meal! Southwest Chicken Ingredients • Get ready for a flavorful adventure with these vibrant ingredients! For the Chicken Chicken Tenderloins – Main protein source; keeps the dish lean and satisfying. Note: Can substitute with boneless, skinless chicken breasts. Olive Oil (3 tablespoons) – Adds healthy fats for sautéing and flavor. Substitution: Can replace with avocado oil if preferred. For the Vegetables Chopped Onion (1 cup) – Adds sweetness and depth. Can substitute with shallots for a milder flavor. Minced Garlic (2 cloves) – Enhances flavor profile. Substitution: Use garlic powder in a pinch (1/2 teaspoon). Bell Peppers (1/2 green, 1 red) – Provides a sweet crunch and color. Note: Any color bell pepper works. Jalapeño Pepper (1) – Adds heat; adjust based on heat preference, or remove seeds for less spice. For the Cauliflower Rice Frozen Riced Cauliflower (10 ounces) – Low-carb rice substitute. Note: Can also use fresh cauliflower, riced at home. Low-Sodium Chicken Broth (1/4 cup) – Keeps chicken moist and adds flavor. Substitution: Vegetable broth for a vegetarian option. For the Saucy Goodness Homemade or Store-Bought Salsa (1/2 cup) – Adds moisture and flavor. Note: Use a mild salsa for less heat. Low-Sodium Canned Black Beans (3/4 cup, rinsed and drained) – Offers fiber, protein, and earthiness. Substitute with pinto beans if desired. Corn Kernels (3/4 cup, fresh or frozen) – Adds sweetness and texture. Note: Can use canned corn if fresh or frozen is unavailable. Fresh-Squeezed Lime Juice (2 tablespoons) – Adds acidity; enhances flavors. Substitute: Lemon juice in a pinch. For the Finishing Touch Chopped Fresh Cilantro (3 tablespoons) – Brightens and enhances flavors. Substitution: Parsley for a milder herb flavor. Mexican-Style Cheese (3 ounces, shredded) – Adds creaminess; can use any cheese blend that melts well. Lime Wedges – For serving and additional flavor boost. Prepare for a delightful culinary journey with this Southwest Chicken and Cauliflower Rice recipe and enjoy the rich, vibrant flavors that will make your dinner a hit! Step‑by‑Step Instructions for Southwest Chicken and Cauliflower Rice Step 1: Prepare the Chicken Trim and cut the chicken tenderloins into bite-sized pieces, then place them in a bowl. Drizzle with 3 tablespoons of olive oil, and season with 1.5 teaspoons of chili powder, 1 teaspoon of ground cumin, salt, and freshly ground black pepper to taste. Mix well to ensure the chicken is evenly coated, then let it marinate while you prepare the vegetables. Step 2: Sauté the Vegetables In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 cup of chopped onion and 2 minced garlic cloves, sautéing for about 3-4 minutes until the onion is translucent and fragrant. Next, add ½ green and 1 red bell pepper, along with 1 chopped jalapeño. Cook for an additional 5 minutes until the vegetables are tender, then transfer them to a bowl and set aside. Step 3: Cook the Chicken Using the same pan, add the marinated chicken and cook over medium heat for about 6-8 minutes, stirring frequently, until the chicken is browned and cooked through. When the chicken is no longer pink, pour in ¼ cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for another 3-4 minutes, allowing the flavors to meld. Step 4: Cook the Cauliflower Rice Once the chicken is fully cooked, set it aside on a plate and add 10 ounces of frozen riced cauliflower to the pan. Stir in ½ cup of salsa and cook for about 5-7 minutes, or until the cauliflower is tender and heated through. Be sure to mix well, allowing the salsa to coat the cauliflower rice evenly. Step 5: Combine All Ingredients Return the sautéed vegetable mix to the pan with the cooked cauliflower rice. Add ¾ cup of drained and rinsed black beans, ¾ cup of corn kernels, and 3 sliced scallions. Mix everything together and cook for another 3-4 minutes, heating until everything is warmed through and the flavors combine beautifully in this Southwest Chicken and Cauliflower Rice. Step 6: Finish the Dish Finally, add the cooked chicken back into the pan along with any accumulated juices. Drizzle with 2 tablespoons of fresh lime juice and sprinkle 3 ounces of shredded Mexican-style cheese on top. Cover the pan for 2-3 minutes, until the cheese melts. Serve immediately, garnished with chopped cilantro and lime wedges for an extra burst of freshness. How to Store and Freeze Southwest Chicken Fridge: Store leftovers in an airtight container for up to 3 days. To keep the flavors fresh, refrigerate within 2 hours of cooking. Freezer: Freeze Southwest Chicken in an airtight, freezer-safe container for up to 3 months. Allow it to cool completely before freezing to preserve texture and taste. Reheating: Reheat in the microwave or on the stovetop until heated through. If frozen, thaw in the refrigerator overnight before reheating for best results. Serving Suggestion: Add a squeeze of fresh lime juice before serving to brighten the flavors in your Southwest Chicken and Cauliflower Rice. What to Serve with Southwest Chicken With Cauliflower Rice Complete your flavorful feast with these delightful pairings that will elevate your meal to a whole new level. Creamy Avocado Salsa: This cool, creamy topping creates a fresh contrast with the spicy chicken, adding a delightful, buttery texture. Zesty Mexican Street Corn: Grilled corn sprinkled with cotija cheese and lime enhances the Southwest theme while adding a sweet, smoky flavor. Crunchy Garden Salad: A crisp salad with mixed greens, cherry tomatoes, and a vinaigrette provides a refreshing balance to the hearty chicken dish. Savory Cheesy Garlic Bread: Soft, buttery garlic bread topped with melted cheese makes for a comforting side, perfect for soaking up any extra juices. Fluffy Quinoa: This nutty, protein-packed grain is a great alternative base that complements the dish while keeping it light and nutritious. Sweet Pineapple Salsa: Bright, juicy pineapple with red onion and cilantro adds a sweet and tangy twist that perfectly balances the savory chicken. Chilled Cucumber Mint Agua Fresca: A refreshing drink that combines cucumber and mint offers a soothing contrast to the robust flavors of your meal, keeping things light and hydrating. Coconut Lime Rice: The mildly sweet coconut flavor elevates the dish while the lime zest mirrors the freshness of your main dish, tying everything together beautifully. Southwest Chicken and Cauliflower Rice Variations Feel free to get creative with your Southwest Chicken and Cauliflower Rice by playing around with flavors, textures, and ingredients! Protein Swap: Try turkey or shrimp for a different protein twist. Both options cook quickly and absorb flavors beautifully. Cauliflower Rice Alternatives: Choose quinoa or brown rice for a heartier base. Both options add a unique texture while keeping the dish healthy. Extra Veggies: Mix in zucchini or spinach for added nutrition. These vegetables will complement the flavors and boost your vegetable intake. Spicy Kick: Increase the heat by adding more jalapeño or using hot salsa. For those who love spice, bring it to a new level with fresh serrano peppers! Cheese Variations: Swap out Mexican cheese for pepper jack or cheddar for a different flavor profile. A sharp cheddar will add a rich taste that elevates the dish. Vegan Version: Replace chicken with chickpeas and use vegetable broth for a filling plant-based meal. You won’t miss the meat with the robust spices and flavors. Salsa Styles: Experiment with different salsas, such as mango or corn salsa, for a sweet twist. The fruity notes will pair deliciously with the savory chicken. Pair your creation with a side of refreshing Southwest Chicken Salad or enjoy it with a zesty Pineapple Chicken Rice for a complete meal adventure! Make Ahead Options These Southwest Chicken with Cauliflower Rice are perfect for meal prep enthusiasts! You can marinate the chicken and chop all your vegetables up to 24 hours in advance, storing them separately in the fridge to keep them fresh. For even more convenience, you can fully cook the dish and refrigerate it, where it stays delicious for up to 3 days. To maintain quality, reheat gently and stir in any additional salsa or lime juice before serving, ensuring the flavors pop just as bright. Just before serving, sprinkle the dish with shredded cheese and let it melt for a comforting finish that’s just as vibrant and tasty as when you first made it! Expert Tips for Southwest Chicken Ingredient Prep: Have all ingredients prepped before starting to avoid last-minute scrambling and ensure a smooth cooking experience. Don’t Overcook: Monitor the chicken closely while cooking; overcooked chicken can become dry. Aim for tender chicken that remains juicy in your Southwest Chicken and Cauliflower Rice. Salt Savvy: Some ingredients like broth and beans can be salty. Taste as you go to avoid an overly salted dish. Customize Heat: Adjust the spice level of your dish by modifying the amount of jalapeño and the type of salsa you use, tailoring the heat to your taste. Mix and Match: Experiment with different vegetables or proteins, like shrimp or turkey, to keep your Southwest Chicken experience exciting and varied! Southwest Chicken With Cauliflower Rice Recipe FAQs How do I choose the best chicken for this recipe? Absolutely! For the best flavor and texture, use fresh chicken tenderloins or boneless, skinless chicken breasts. Look for pieces that are a light pink color and firm to the touch, avoiding any that have dark spots or an unpleasant odor. What is the best way to store leftovers of Southwest Chicken? Very! Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to let the dish cool completely before sealing it to maintain freshness. Reheat on the stovetop or in the microwave until heated through to enjoy those delicious flavors again! Can I freeze Southwest Chicken with Cauliflower Rice? The more the merrier! To freeze, let the dish cool completely, then transfer to an airtight, freezer-safe container. It will keep well in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop. What should I do if my chicken is dry? Oh no! If your chicken turns out dry, it might have been cooked too long or at too high a heat. To avoid this next time, keep the heat medium and monitor cooking closely. If you find yourself in this situation, try adding a little chicken broth or salsa to the dish when reheating to bring back some moisture. Is there a vegetarian alternative for this recipe? Absolutely! You can easily make this dish vegetarian by substituting the chicken with firm tofu or your protein of choice, like chickpeas. Just make sure to use vegetable broth instead of chicken broth and follow the same cooking times for a delicious vegetarian version! Do I need to worry about food allergies with this recipe? Very! Always check for specific allergies, especially with the canned beans and cheese. If you’re catering to someone with dietary restrictions, opt for dairy-free cheese and ensure that all ingredients are gluten-free if necessary. Enjoy cooking without worries! Southwest Chicken and Cauliflower Rice: A Flavorful One-Pan Meal Enjoy a delicious Southwest Chicken and Cauliflower Rice, a one-pan meal bursting with vibrant flavors and lower in carbs. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 4 servingsCourse: DinnerCuisine: SouthwestCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1 pound Chicken Tenderloins Can substitute with boneless, skinless chicken breasts.3 tablespoons Olive Oil Can replace with avocado oil if preferred.For the Vegetables1 cup Chopped Onion Can substitute with shallots for a milder flavor.2 cloves Minced Garlic Use garlic powder in a pinch (1/2 teaspoon).1/2 each Green Bell Pepper Any color bell pepper works.1 each Red Bell Pepper1 each Jalapeño Pepper Adjust based on heat preference, or remove seeds for less spice.For the Cauliflower Rice10 ounces Frozen Riced Cauliflower Can also use fresh cauliflower, riced at home.1/4 cup Low-Sodium Chicken Broth Vegetable broth for a vegetarian option.For the Saucy Goodness1/2 cup Homemade or Store-Bought Salsa Use a mild salsa for less heat.3/4 cup Low-Sodium Canned Black Beans Substitute with pinto beans if desired.3/4 cup Corn Kernels Can use canned corn if fresh or frozen is unavailable.2 tablespoons Fresh-Squeezed Lime Juice Substitute with lemon juice in a pinch.For the Finishing Touch3 tablespoons Chopped Fresh Cilantro Can substitute with parsley for a milder herb flavor.3 ounces Mexican-Style Cheese Can use any cheese blend that melts well.Lime Wedges For serving and additional flavor boost. Equipment Large Frying Pan Method Step-by-Step InstructionsTrim and cut the chicken tenderloins into bite-sized pieces, then place them in a bowl. Drizzle with 3 tablespoons of olive oil, and season with 1.5 teaspoons of chili powder, 1 teaspoon of ground cumin, salt, and freshly ground black pepper to taste. Mix well to ensure the chicken is evenly coated, then let it marinate while you prepare the vegetables.In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 cup of chopped onion and 2 minced garlic cloves, sautéing for about 3-4 minutes until the onion is translucent and fragrant. Next, add ½ green and 1 red bell pepper, along with 1 chopped jalapeño. Cook for an additional 5 minutes until the vegetables are tender, then transfer them to a bowl and set aside.Using the same pan, add the marinated chicken and cook over medium heat for about 6-8 minutes, stirring frequently, until the chicken is browned and cooked through. When the chicken is no longer pink, pour in ¼ cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for another 3-4 minutes, allowing the flavors to meld.Once the chicken is fully cooked, set it aside on a plate and add 10 ounces of frozen riced cauliflower to the pan. Stir in ½ cup of salsa and cook for about 5-7 minutes, or until the cauliflower is tender and heated through. Be sure to mix well, allowing the salsa to coat the cauliflower rice evenly.Return the sautéed vegetable mix to the pan with the cooked cauliflower rice. Add ¾ cup of drained and rinsed black beans, ¾ cup of corn kernels, and 3 sliced scallions. Mix everything together and cook for another 3-4 minutes, heating until everything is warmed through and the flavors combine beautifully.Finally, add the cooked chicken back into the pan along with any accumulated juices. Drizzle with 2 tablespoons of fresh lime juice and sprinkle 3 ounces of shredded Mexican-style cheese on top. Cover the pan for 2-3 minutes, until the cheese melts. Serve immediately, garnished with chopped cilantro and lime wedges. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 70mgCalcium: 150mgIron: 3mg NotesIngredient Prep: Have all ingredients prepped before starting to avoid last-minute scrambling and ensure a smooth cooking experience. Don't Overcook: Monitor the chicken closely while cooking; overcooked chicken can become dry. Aim for tender chicken that remains juicy. Salt Savvy: Some ingredients like broth and beans can be salty. Taste as you go to avoid an overly salted dish. Customize Heat: Adjust the spice level by modifying jalapeño and salsa types, tailoring the heat to your taste. Mix and Match: Experiment with different vegetables or proteins to keep the experience exciting. Tried this recipe?Let us know how it was!
