• Shannon Roussy

Chipotle Chicken Skillet

Adapted from WholeKitchenSink


  • 1 pound ground chicken (or turkey)

  • 1 red pepper, sliced

  • 1 green pepper, sliced

  • 2 cups cauliflower rice (i used cauliflower crumbles)

  • 1/2 white onion, finely diced

  • 2 tablespoons olive oil

  • 1 tablespoon minced garlic

  • 3 teaspoons chili powder

  • 2 teaspoons chipotle chili powder (adjust to taste)

  • 1 teaspoon paprika

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon cayenne (adjust to taste)

  • 1 can black beans, drained and rinsed ( i added this for extra protein and carbs)


  1. Heat olive oil in a large cast iron skillet

  2. If microwaving steamable cauliflower rice, do so now, or, add cauliflower rice to pan and cook for 4-5 minutes, or until translucent

  3. Remove cauliflower rice and to cool and drain excess liquid

  4. Add ground chicken, minced garlic and white onion to the skillet

  5. When it begins to break apart and starts browning, add all seasonings and combine with chicken, cook about 5 minutes or until almost fully cooked

  6. Add sliced peppers to the skillet and cook until softened, about 5 minutes

  7. Mix in cauliflower rice, add any additional seasonings to taste and remove from heat once cauliflower rice is hot

  8. Top with any additional garnishes

Optional toppings:


Sour cream




nutrition facts:



FAT: 18



Recent Posts

See All

Quinoa Mexicana

I got this recipe from a friend a while back, and I'm not sure where it originates from. I have made it a couple times and thoroughly enjoyed it. This recipe makes 6 servings. Ingredients 1 tbsp olive

Subscribe Form

©2019 by shannonigans. Proudly created with Wix.com