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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
Steps
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