Mexican Chicken Cauliflower Rice Skillet

INGREDIENTS:

4 (4 oz) thin chicken breast cutlets (I butterfly two 8 oz breasts and then cut them to make two thin cutlets)
3 tablespoons taco seasoning, divided
1 tablespoon olive oil
12 oz riced cauliflower (I used Green Giant frozen – no need to defrost)
1 cup salsa (I highly recommend using roasted tomato salsa – Wegmans, Frontera, Trader Joe’s, etc. all have one)
¼ cup water
½ cup frozen corn kernels
¾ cup drained and rinsed canned black beans
2 oz 50% reduced fat sharp cheddar cheese, shredded

DIRECTIONS:

Place the chicken breast cutlets in a gallon zip-top bag and add two tablespoons of the taco seasoning. Seal the bag and toss to coat the chicken in the seasoning.
In a large saute pan or walled skillet, bring the olive oil over medium heat. Add the chicken in a single layer and cook on one side for 3-4 minutes. Flip each piece and cook for an additional 3 minutes or until each piece is cooked through. Transfer the chicken to a side plate and cover with aluminum foil to keep warm.
Add the cauliflower rice, salsa, water, the remaining tablespoon of taco seasoning, corn and black beans to the skillet and stir to combine. Cover and cook over medium for 5 minutes. Remove the lid to stir, cover and reduce heat to medium-low. Continue to cook for another 5 minutes or until the cauliflower is softened.
Remove the lid, stir the contents and then sprinkle the cheese over the top. Add the reserved chicken in a single layer on top of the cheese and replace the lid. Turn off the burner and let the skillet sit, covered, for 1-2 minutes until the cheese is melted.

WEIGHT WATCHERS FREESTYLE SMARTPOINTS:
3 per (1 piece chicken + 1 cup “rice” mixture) serving (SPs calculated using the recipe builder on weightwatchers.com), a serving was 7 SPs on the previous plan

Easy Recipes

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