Cilantro Lime Chicken with Tex-Mex Cauliflower Rice
This easy Cilantro Lime Chicken with Tex-Mex Cauliflower Rice cooks all in one skillet in under 30 minutes! Spoon into bowls and add your favorite toppings for a colorful, flavor-packed meal.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Tex-Mex
Keyword: cilantro lime chicken with tex-mex cauliflower rice
Servings: 4
Calories: 422kcal
Author: Valerie Brunmeier
Combine the salt, pepper, cumin, and garlic powder in a small bowl and set aside.
Heat 1 tablespoon oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and season with about half of the seasoning mixture (just eyeball it). Cook, stirring, until browned and cooked through, about 4 to 5 minutes. Add the lime zest and juice and the cilantro. Remove the skillet from the heat and stir to combine. Transfer the chicken to a plate and set aside. Make sure chicken gets very browned on this step.
Return the skillet to MEDIUM heat and add a little more oil to the pan, if needed. Add the onion, bell pepper, and garlic. Stir, scraping up any browned bits off the bottom of the skillet. Saute until the onion and bell pepper are tender, about 2 to 3 minutes.
Add the riced cauliflower, corn, black beans and the remaining seasoning mix. Cook, stirring occasionally, until the cauliflower and corn are tender and warmed through, about 2 to 3 minutes. Remove from the heat and spoon the cooked chicken over the top.
Serve in bowls with toppings, as desired.
Calories: 422kcal | Carbohydrates: 35g | Protein: 45g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 818mg | Potassium: 1449mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1088IU | Vitamin C: 84mg | Calcium: 76mg | Iron: 3mg