Chicken Ranch Taco Skillet (THM:S, Low-Carb Option, Sugar-Free)

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My Chicken Ranch Taco Skillet is a great recipe to add to your “last minute dinner recipe” arsenal. This recipe is like tacos on steroids. It’s literally bulked up with veggies and cauli-rice, so a little goes a long way. In my typical fashion, I’ve lightened it up and made it a little more “pure” than other ranch taco dishes out there.

My four-year-old is obsessed with cooking lately, so I’ve been trying to let him help me in the kitchen as much as possible! He had a blast dumping things in the pan! My family went crazy over this dish, not even realizing that cauliflower rice reigned supreme. High-five for Mama! And this is a big win because my husband is not a fan of the “Cauliflower replaces many carbs” trend. He won’t even eat my fotatoes, which are life-changing!

This recipe takes very little time to throw together (especially if you pre-cook your chicken for the week!) and I love it because it uses up those stray cans in your pantry. You could also throw this in your crockpot for an easy weekday meal. This skillet dinner serves 6-8 people with leftovers. The nutritional facts are for 8 servings. I like to throw the leftovers in a low-carb wrap for a taco-esque meal. You can also put the leftovers over a bed of lettuce! Hint: This tastes particularly good over spinach!

I serve this meal with salsa, hot sauce, sour cream, guacamole (when I have my way!), lettuce, tomatoes, olives, and jalapenos. For your Crossover family members, you can serve theirs with some baked blue corn tortilla chips or even add some extra beans to their portion. For my Trim Healthy Mama girls, this is a THM:S meal. The amount of corn and beans is just enough to add some texture without putting you into “E” mode. Low-carb readers, I see you! Just omit the corn and beans. 🙂 

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Chicken Ranch Taco Skillet (THM:S, Low-Carb Option, Sugar-Free)

Print Recipe

Chicken Ranch Taco Skillet (THM:S, Low-Carb Option, Sugar-Free) Print Recipe

Ingredients

• 3 T. Butter
• 2 lbs Thawed Chicken Tenderloins (Chopped into 1 inch pieces)
• 1 12 oz bag of cauli-rice
• 1 4.5 oz Can of diced tomatoes
• 1 t. Garlic Powder
• 1 t. Chili Powder
• 1 t. Minced Onion
• 1 t. Paprika
• 1 t. Cumin
• 1/2 C. Corn
• 1/4 C. Black Beans
• 1 C. Mexican Blend Cheese

Servings:

Instructions

1. Melt the butter in a large skillet over medium-high heat.
2. Chop tenderloins into bite-sized pieces and place in the pan.
3. Saute until no longer pink in the middle.
4. Add the cauli-rice, diced tomatoes and spices to the pan.
5. Mix until tender.
6. Top with cheese.
7. Enjoy!

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