This Whole30 chipotle chicken skillet checks all of my boxes. Paleo, low carb, gluten free, you name it. In under 20 minutes you’ve got a family friendly chicken dinner on the table or ready to be put in the fridge for meal prep. It’s easy to make this Paleo skillet recipe your own by swapping the veggies, or changing the spice level if you like it a little on the hotter or more mild side!
I’m back again this week with, you guessed it, another Whole30 skillet recipe. It’s always been almost weekly a new one of these pops up here on the ol’ blog. In everyday life over here on the other side of your screen, that’s because one pan or skillet dinners are what I’m making nightly. It’s just so EASY, ya know?! Throw everything in, leave only one pan to be cleaned up by your housekeeper once she’s finished doing your laundry… alright so I can’t help you with that last part. But I got you on the one pan thing.
This Whole30 chipotle chicken skillet could not be more simple or straightforward. You’re going to start by quickly browning some ground chicken. The veggies you’ll add in can be swapped for any other veggie you’ve got or prefer. Red onions , jalapeños, broccoli, etc. I’d personally avoid subbing or adding zucchini though. The cauliflower rice, if not drained enough, can add a bit of extra liquid to the skillet, and adding another watery veggie wouldn’t be ideal.
Speaking of cauliflower rice, I recommend taking advantage of 2018, and picking up some cheap bags of frozen cauliflower rice at the grocery store. They’re available basically everywhere now, which makes doing a Whole30 shopping at Walmart and Target pretty dang easy. If you want to make your own, that’s awesome too. You can find out how to do that here.
If you steam the cauliflower in the bag, before you add it to the skillet you’ll want to drain the excess water. My trick for doing that is to use a nut milk bag. Putting the cauliflower rice into the bag and gently squeezing it helps the rice to keep it’s shape while still making sure you get as much water out as possible. I do this with veggie noodles, like zucchini, as well. This one that I have is dishwasher friendly and has held up great for my veggies, nut milk and cold brew coffee uses!
If you are going to cook the cauliflower rice in a skillet, you’ll want to do this first so that you can drain it properly before the meat is in. Simply cook the cauliflower rice in the skillet, which shouldn’t take more than 3-5 minutes, drain, and set aside until the skillet is almost done!
You can top the Whole30 chipotle chicken skillet with any type of ranch you prefer, the one I used here is my homemade and Whole30 southwest ranch dressing. Other great options are habanero or creamy ranch from Tessemae’s, or Primal Kitchen’s ranch dressing.
Other Skillet Meals You’ll Love:
Creamy Paprika Chicken Skillet
Lemon Chicken & Summer Squash Skillet
PrintWhole30 Chipotle Chicken Skillet (Paleo, Keto, GF)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 3-4 1x
- Category: Entree
- Cuisine: American
Ingredients
- 1 pound ground chicken
- 1 red pepper, sliced
- 1 green pepper, sliced
- 2 cups cauliflower rice
- 1/2 white onion, finely diced
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 3 teaspoons chili powder
- 2 teaspoons chipotle chili powder (adjust to taste)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne (adjust to taste)
- Homemade southwest ranch to drizzle over top
Instructions
- Heat olive oil in a large cast iron skillet
- If microwaving steamable cauliflower rice, do so now, or, add cauliflower rice to pan and cook for 4-5 minutes, or until translucent
- Remove cauliflower rice and to cool and drain excess liquid
- Add ground chicken, minced garlic and white onion to the skillet
- When it begins to break apart and starts browning, add all seasonings and combine with chicken, cook about 5 minutes or until almost fully cooked
- Add sliced peppers to the skillet and cook until softened, about 5 minutes
- Mix in cauliflower rice, add any additional seasonings to taste and remove from heat once cauliflower rice is hot
- Top with ranch, and any additional garnishes
Notes
Optional toppings:
Avocado
Cilantro
Chives
Jalapeño
Nutrition Facts:
- Calories: 296
- Sugar: 1
- Fat: 18
- Carbohydrates: 4
- Protein: 22
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Mary Rabish says
One of my favorite go to recipes!!
I make this all the time and separate in little bags and freeze for
quick weeknight meals.
Excellent mexican taste but healthy!!
I also will use Ezekiel tortilla air fried and make tostadas with this.
paleobailey says
Oh the tostada idea sounds FANTASTIC! Thank you so much for taking the time to come back and let me know! I really appreciate it!
Catherine Lavezzo says
Best recipe I’ve ever made ❤️❤️❤️
paleobailey says
I’m SO happy you loved it! Thank you, Catherine! <3 - B
Mel B says
This is definitely a go to recipe. So easy, fillingx healthy and tasty! I love the flexibility to add whatever you have on hand or prefer. You dont even miss the carbs from tortillas as all the flavors are in the skillet!
paleobailey says
So so glad you enjoyed it! Thank you so much, Mel! <3 - B
Ashton says
Such an awesome recipe! This has definitely become one of my favorites. I add an entire jalapeño to give it more of a kick and I use butter lettuce to make it a taco. Even my husband loves this recipe and he’s a tough critic. Thank you for sharing!
paleobailey says
Oh I LOVE the butter lettuce taco idea! Thanks so much for sharing, and for taking the time to let me know you both enjoyed!! <3 - B
Beth says
One of the W30 dishes that I make even during food freedom! Such great flavor! Tasty, easy, and one pan. Thanks, WKS! ❤️
paleobailey says
This is SO, so great to hear!! Thank you so much for taking the time to come back and let me know – it’s very appreciated! <3 - B
Kristen says
I made this tonight and LOVED it! I really enjoyed the flavor the homemade ranch adds! I will definitely make again. Thanks for the great recipe!
paleobailey says
SO glad you loved it, Kristen!! It’s a favorite over here too! Thank you for letting me know!
Jessica says
Hello! This was very good, but 1/2 tsp of Cayenne made it super hard! I’ll probably make it again, but I’ll be switching to 1/4 tsp.
Kathy R. says
This was quick and easy to make. Loved the spicy flavor, but a little too spicy for my 11 yr old grandson. I will definitely make it again exactly as written. (Did not add the cayenne. I’m glad I didn’t. Would have made it too spicy hot.)
paleobailey says
Thanks, Kathy!!
Steve petro says
This was a keeper! The leftovers were even better and added in 2 spoonfuls if salsa instead of the avocado. Forgot the peppers and added in chopped tomato. Very moist and flavorful. One of them tastiest recipes!
paleobailey says
Oh I love those alterations! Thank you so much for coming back and letting me know you enjoyed it!
Megan says
Would ground turkey be an ok substitute?
paleobailey says
Absolutely!
Leah says
Love this recipe so much!!!! The Chiplote ranch is what takes it over the top. I crave it when we’re not having it.
paleobailey says
Best comment ever! Thank you, Leah!!
Emily says
What is “steerable cauliflower rice”?
paleobailey says
A weird autocorrect for “steamable” 🙂
yvonne s says
My family loves this, especially my picky teenage son! So yummy and healthy! Thank You for the recipe, I’ve made it several times already1
paleobailey says
This makes my day! Thank you so much for coming back and letting me know! 🙂
Cristina says
Very quick and tasty for my meal prep
paleobailey says
I’m happy you enjoyed it!
Tricia says
Way too spicy.
paleobailey says
Respectfully, the recipe is titled “chipotle chicken”, and chipotle is a variation of a hot chili pepper. The spices to adjust to your preference are clearly noted in the recipe as well 🙂
Juliet M Bedenbaugh says
No such thing as too spicy IMO! LOL
paleobailey says
Ha!! Thanks, Juliet :))
Michelle says
Amazing! My kids loved it. They all went back for 2nds. We didn’t have any left over. 🙂 super easy and under $20
paleobailey says
Oh I’m SO glad to hear this! Thank you so much for letting me know!
Megan says
My family loved it and it was very quick for a school night dinner
paleobailey says
Happy to hear! Thank you!
Jennifer S Clement says
This recipe is a KEEPER! Wonderful flavor. I cheated and skipped the chopping and slicing by using a frozen bag of Trader Joe’s roasted peppers and onions and a bag of their fresh riced cauliflower. It was a bit spicy for us so next time I’d cut the cayenne in half. I served it over a bed of mixed greens with the ranch. Loved it! Thanks!!
paleobailey says
Oooh love the frozen TJ’s peppers and onions!! That’s a great tip! SO happy you loved it Jennifer! Thank you! <3 - B
Donna says
Delicious, will definitely make again!
paleobailey says
So glad you enjoyed it! Thank you!
Bethany says
This was great! My family loved it and I love how easy it was!
paleobailey says
I’m so glad to hear that! Thank you so much!!