Green Chile Chicken Skillet and a 'How To'

I never need a special holiday like Cinco De Mayo to enjoy some (or a lot) of Mexican cuisine.  Mexican food is one of my top favorites.  This off-beat recipe packs huge flavors, quickly shooting up my list of favorite easy weeknight meals.  Serve over cooked basmati rice, in a tortilla or just plain covered in lots of salsa and guacamole.  Shhhh, don't tell anyone it is low carb or healthy because they will never suspect a thing....  Even if your not a huge fan of the cauliflower, I think you should give it a try.  You don't taste it in there at all, giving nutrition and texture to even the pickiest of palettes.

Green Chile Chicken Skillet
Print recipe here
2 TB unsalted butter
2 TB grapeseed oil
1 tsp garlic, minced
1 pound boneless, skinless chicken breast, cut into bite size pieces
1 red onion, diced
1 head cauliflower, trimmed to florets
1 (4 ounce) can diced green chilies
1 (14.5 oz) can Muir Glen Fire Roasted Tomato
1 tsp celtic sea salt
1 tsp dried oregano
1 tsp ground cumin
green onions, chopped
shredded cheese

1. "Rice" your cauliflower by placing the cauliflower florets in a food processor.  With an "S" blade, pulse until the florets become the size of rice grains. Set aside. (How To: located below this recipe)

2. Heat the butter, oil and garlic on medium-high for 1 minutes. Add the chicken pieces and saute for 8 minutes or until no longer pink through the center.

3. Turn down to medium heat, add the red onion and cook for 5 minutes.

4. Add the “riced” cauliflower, green chilies, tomatoes, salt, oregano and cumin. Stirring frequently, cook another 10 minutes, until juices cook down and “rice” is cooked through.

5. Serve while hot, top with green onions, cilantro, cheese, salsa, sour cream, guacamole and a squirt of fresh lime. You can also serve this over steamed basmati rice or in a taco shell if desired.

How To: "Rice" Cauliflower
Print recipe here
1 head of cauliflowers, trimmed to florets
food processor with and “S” shaped blade

1. "Rice" your cauliflower by placing the cauliflower florets in a food processor. With an "S" blade, pulse until the florets become the size of rice grains. Set aside to use in your recipe.

Today's recipes where brought to you by, inspired or adapted from:  Elena's Pantry


  1. I have never riced cauliflower before, I want to try it! This dish looks really good and I am all for something new, thanks for sharing!

  2. Thanks Tiffany, I had never riced cauliflower until this dish. I don't really liked cooked cauliflower either but this is so good! I am slowly trying to expand my veggie pallete :)

  3. Riced cauliflower? What the?

    It almost looks like popcorn, or fluffy rice, or finely chopped boiled egg. What a great way to add veggies to a dish, they're definitely too small to pick out. ha!

  4. I know right? This is the only dish I have tried or used it, but it is so seriousley good. I sometimes make it a few days in a row :)

  5. This looks amazing! I love using cauli in place of rice

  6. I love riced cauliflower and I like it mashed as in mock mashed potatoes. Such a great veggie to use. I am loving these Tex-Mex recipes!

  7. Robin Sue, I just saw a dish for MacNCheese made with cauliflower, have you ever done that? It has been added to my long list...but will get bumped up since I am doing a few weeks of no starch :/ If it's good I am sure it will get posted, haha. I need to try that Mashed Cauliflower! I never used to like it cooked until this dish so I am now willing to venture out with it a bit.