PREP TIME30 minutes

COOK TIME10 minutes

TOTAL TIME40 minutes


  • 1/3 cup diced onion
  • 3 garlic minced cloves
  • 1/3 cup diced green pepper
  • 1 tablespoon butter, unsalted
  • 2 cups shredded chicken, cooked
  • 1 (12 oz) bag steamed riced cauliflower
  • 1 can Rotel tomatoes (or homemade salsa)
  • 3/4 cup chicken broth (or beef broth)
  • 1 packet of taco seasoning
  • 1 1/2 cups Monterey Jack cheese
  • 1/2 cup cheddar cheese (or Mexican cheese blend)


  1. Heat a skillet over medium heat, add butter and saute diced pepper, onion, and garlic until softened.
  2. Prepare the cauliflower rice as per the package instructions.
  3. Add a packet of taco seasoning, chicken broth, Rotel tomatoes, and steamed cauliflower to the skillet.
  4. Combine well, reduce heat to medium-low and cook for about 10 minutes until semi-dry.
  5. Add chicken and stir to combine and simmer for 5 minutes. add more chicken broth if it’s too dry.
  6. Sprinkle shredded cheddar cheese and Mexican cheese blend on top, cover, and cook until melted.
  7. Add sliced avocados, and jalapenos with a dollop of sour cream on the top.

Nutrition Information



Serving Size

1Amount Per ServingCalories290Total Fat18gSaturated Fat10gTrans Fat0gUnsaturated Fat7gCholesterol77mgSodium1017mgCarbohydrates5gFiber1gSugar2gProtein23g