One-Pan Taco Alfredo Chicken & Black Bean Skillet

Servings: 6 servings (approx. 1.5 to 1.75 cups each) Nutrition (Per Serving): Calories: 315 kcal Total Fat: 16.0g Total Carbohydrates: 20.3g Dietary Fiber: 5.0g Net Carbohydrates: 15.3g Protein: 20.5g

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a large skillet over medium-high heat. Add the 1.5 bags of frozen riced cauliflower dry and sauté for 5 to 6 minutes until thawed and the extra moisture evaporates.

Step 2

Push the cauliflower to the side. Melt 1 tbsp butter or oil in the empty space, add the fresh kale, and sauté for 2 minutes until slightly wilted.

Step 3

Stir in the drained black beans and corn to combine with the veggies.

Step 4

Clear a space in the center of the skillet. Drop in the defrosted chicken and sauté for 2 to 3 minutes until hot and slightly browned on the edges. Sprinkle with salt, pepper, garlic powder, onion powder, and a dash of taco seasoning.

Step 5

Add the cherry tomatoes to the center and cook for 1 to 2 minutes until the skins begin to soften.

Step 6

Stir everything in the pan together, pour in 2 cups of Taco Alfredo sauce (infused with the remaining taco seasoning), and reduce the heat to medium-low. Simmer for 3 to 5 minutes until bubbling and hot throughout.