Salsa Chicken and Cauliflower Rice Bowl

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A protein-packed bowl with tender chicken simmered in zesty salsa, served over fluffy cauliflower rice for a low-carb, Whole30-compliant meal. This Mexican-inspired quick recipe (whole30, low carb), ready in about 25 minutes, blends chicken thighs, salsa, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 240 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Is this Whole30 compliant? Browse the full Whole30 Recipes — Compliant Dinners You Will Actually Cook collection — grouped by crockpot & slow cooker recipes, instant pot & pressure cooker recipes, meal prep recipes, with a free 7-day plan. Also in Whole30 Chicken Recipes. Or jump straight to the free 7-Day Whole30 Meal Plan (Free, With the Shopping List) — the first three days are open, no email needed.
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Prep: 10 min Cook: 15 min Serves 2 Mexican-inspired cuisine 240 cal/serving

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Ingredients

12 oz, boneless and skinless chicken thighs
1/2 cup (no sugar added) salsa
1/4 cup water
1 medium head, riced (3 cups) cauliflower
1/2 tsp cumin

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Instructions

Step 1: Place 12 oz boneless, skinless chicken thighs in a medium saucepan and cover with 1/2 cup salsa and 1/4 cup water. Bring to a gentle simmer over medium heat and cook for 15-18 minutes until chicken is cooked through (internal temperature 165°F).
Step 2: While chicken cooks, place 3 cups riced cauliflower in a microwave-safe bowl and microwave on high for 5-7 minutes until tender and hot.
Step 3: Stir 1/2 tsp cumin into the salsa sauce in the pan, then add the cooked chicken and simmer for 2 more minutes to absorb flavors.
Step 4: Serve the chicken and sauce over the cauliflower rice.