This Taco Cauliflower Rice Skillet is quick, easy, healthy, low carb and incredibly delicious. Loaded with ground chicken, vegetables, cauliflower and melted cheese.
- 1 lb ground chicken
- 1 head cauliflower, riced
- 8 oz. mushrooms, sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 tablespoon Garlic powder
- 1 packet Taco Seasoning
- ½ cup shredded cheese
- Chopped cilantro
Add the olive oil to a skillet over medium heat.
Sauté mushrooms until translucent. Then add in the peppers and garlic powder. Sauté until veggies are cooking through. Transfer to plate.
Add the ground chicken to the skillet and cook while breaking up into small pieces until the chicken is cooked through. Season the chicken with salt and pepper.
Add the cauliflower rice to the skillet with the cooked ground chicken. Stir to mix well.
Bring to a simmer and then add the taco seasoning
while stirring add ⅔ cup water. Simmer until the sauce is thickened, taste for seasonings. Add the cheese, stirring until melted.
Serve with cilantro.