Ground Chicken and Cauliflower Taco Skillet
Taco seasoned ground chicken and pan roasted cauliflower topped with melted jack cheese.
Servings: 6 Servings
Calories: 240kcal
Ingredients
- 24 oz Cauliflower Florets cut into bite size pieces
- 1 Tablespoon Olive Oil
- 1 pound Ground Chicken
- 15 oz can Fire Roasted Diced Tomatoes
- 1 packet Taco Seasoning
- 4 oz Pepper Jack or Colby Jack Cheese
For Serving
- Corn Tortillas*
- Cilantro
- Queso Fresco
- Lime Wedges
- Salsa Macha or Hot Sauce
Instructions
- Preheat your oven to 400ºF (unless you plan to melt the cheese in the final step by covering the pan).
- Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the cauliflower pieces and stir to coat in the oil. Cook for 4-6 minutes, stirring every 2-3 minutes, until the cauliflower starts to pick up a golden brown color in spots and looks well roasted. Transfer the cauliflower to a bowl and set aside.
- Add the ground chicken to the pan and cook for 3-4 minutes without touching until a golden brown crust forms on one side. Use a spatula to break the chicken apart and fully cook.
- Add the diced tomatoes and taco seasoning to the ground chicken, stirring everything together. Once the sauce is simmering, add the cauliflower back to the pan and stir to combine.
- Top with the cheese and either cover the pan over low heat to melt the cheese or bake in the 400ºF oven for 10 minutes.
Notes
*If you plan to serve the skillet as tacos, spend a bit of time warming the tortillas while the skillet is in the oven. Add the tortillas to a hot pan or griddle for a few seconds then place them in a tortilla warmer or covered plate until ready to serve.
Nutrition
Serving: 1/6th of the skillet | Calories: 240kcal | Carbohydrates: 13g | Protein: 25g | Fat: 10g | Fiber: 3g