Description
A creamy, flavorful chicken and cauliflower dish that’s quick to prepare and perfect for any weeknight dinner.
Ingredients
Scale
- 1 lb Chicken Breast
- 2 tbsp Unsalted Butter
- 8 oz Cream Cheese
- 1 medium Yellow Onion
- 1 medium Green Bell Pepper
- 3 cloves Garlic
- 2 cups Riced Cauliflower
- 1 can Canned Diced Tomatoes with Green Chilies
- 2 tbsp Sugar-Free Taco Seasoning
- 1 cup Chicken Broth
- 1 cup Shredded Mexican Blend Cheese
- 1/4 cup Fresh Cilantro
Instructions
- Melt butter in a large skillet over medium-high heat. Add chicken cubes and cook for 7 minutes until browned and the internal temperature reaches 165°F (74°C). Set aside to keep warm.
- In the same skillet, add diced onion and green bell pepper. Sauté for 4 minutes until translucent and fragrant. Incorporate minced garlic, cooking for an additional minute.
- Stir in riced cauliflower, undrained diced tomatoes, taco seasoning, and chicken broth. Allow to simmer uncovered for 8 minutes, stirring occasionally, until the cauliflower is tender and liquid reduces.
- Lower heat and mix in cream cheese, stirring continuously until the sauce is smooth and creamy.
- Return the cooked chicken to the skillet, ensuring it is well-coated in the creamy sauce. Top with shredded cheese; cover with a lid for 2 minutes until melted.
- Garnish with fresh cilantro and serve directly from the skillet.
Notes
- Chicken thighs can be used for extra tenderness.
- Olive oil is a heart-healthy alternative to butter.
- Neufchâtel cheese works as a lower-fat substitute for cream cheese.
- Shallots can be used for a milder flavor instead of yellow onion.
- Zucchini or other colorful peppers can be used instead of green bell pepper.
- Fresh garlic is best, though garlic powder can be used in a pinch.
- Frozen riced cauliflower is great for quick prep.
- Opt for fire-roasted diced tomatoes for an extra smoky kick.
- Consider making your own taco seasoning with chili powder, cumin, and paprika.
- Vegetable broth can be used for a plant-based twist.
- Shredded cheddar or Monterey Jack can substitute for Mexican blend cheese.
- Omit cilantro if not preferred or substitute with parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg