Cheesy Skillet Chicken with Cauliflower Rice – Low-Carb Comfort in One Pan

👩‍🍳 Instructions

1. Sauté aromatics: In a large skillet, melt butter over medium heat. Add diced onion and green pepper. Cook for 3–4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
2. Add chicken and tomatoes: Stir in the shredded chicken and the entire can of Rotel tomatoes. Cook for 2–3 minutes to combine flavors.
3. Add cauliflower and seasonings: Stir in the steamed riced cauliflower, taco seasoning, and chicken broth. Simmer on low for 5–6 minutes until the mixture is hot and slightly thickened.
4. Top with cheese: Sprinkle cheddar and Monterey Jack cheese evenly over the top of the skillet. Cover and reduce heat. Let cheese melt for 2–3 minutes.
5. Serve hot: Spoon into bowls or serve family-style. Garnish with chopped cilantro, green onions, or a dollop of sour cream if desired.

💡 Tips & Variations

• Make it spicy: Use hot Rotel or add jalapeño slices.
• Add-ins: Stir in black beans, corn, or cooked rice if not low-carb.
• Meal prep: Cools and reheats well—store in airtight containers for up to 4 days.

This cheesy chicken skillet is cozy, satisfying, and perfect for those watching carbs without sacrificing flavor. Whether you’re feeding a crowd or planning leftovers, this dish is a winner every time! 🥄