We are on the tail end of summer and I’m trying to squeeze as many summer recipes as I can before we get into the cozy season. And where I live it is still hot as all get out, so I am looking for fresh, simple meals that take minimal cooking. Because Lord knows I just about melt every time I turn on the stove in the kitchen. My AIP and Paleo Steak Salad was one attempt to make an easy minimal cook meal. And this palo summer chicken recipe is another great warm weather recipe! It pairs paleo cilantro lime chicken, riced cauliflower, and mango salsa to make the ultimate riced cauliflower and chicken bowl! It is full of fresh summer flavor and can be ready in 25 minutes!
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Cilantro and lime is just one of those pairs that are meant to be. They are soul mates in the world of food, always destined to find each other. This AIP and Paleo Cilantro Lime Riced Cauliflower and Chicken Bowl uses simple ingredients to make summer time meals effortless. And with cook time at a whopping 16 minutes, it keeps you from sweating buckets and heating up your whole house. This is the perfect paleo summer chicken recipe.
Tips and Tricks on Making this AIP & Paleo Summer Chicken Recipe
Do I need to use fresh lime in this riced cauliflower and chicken bowl?
I prefer fresh lime because I think it generally has a better flavor, but you can use already squeezed lime juice. The juice of one lime is equivalent to about 2 tablespoons of lime juice.
Can I use dried Cilantro when I make this AIP & Paleo cilantro lime chicken?
Fresh cilantro works best in this recipe, but if you don’t have any on hand, you can also use dried cilantro. For one tablespoon of fresh cilantro, you can use 1 teaspoon of dried cilantro.
Tip on making mango salsa for this AIP & Paleo summer chicken recipe
To get a more flavorful salsa, blend the clove of garlic, cilantro, olive oil, vinegar and honey together. Blending them together in a blender cup or food processor gets more of the juice out of the garlic and cilantro and creates a more robust flavor, but chopping them up also works well too.
Lets make this Paleo Cilantro Lime Riced Cauliflower and Chicken!
Start by heating a 10 inch cast iron skillet to medium heat and coat with olive oil. My favorite skillet is this 10 inch cast iron skillet from Lodge!
Chop the onion into small pieces and add it to the skillet. Cook the onions in the skillet for 2-3 minutes until they become translucent. Next add in the riced cauliflower and cook for 6-7 minutes or until the cauliflower is cooked through.
While the cauliflower is cooking, in a small bowl add the lime juice, honey, coconut aminos, salt, and garlic and stir until well incorporated. Next cut the chicken into small chunks and add to the marinade. Mix so that the marinade covers the chicken and set to the side.
When the cauliflower is done cooking, remove it from the skillet. Add some more olive oil to the skillet, and then add the chicken with the marinade. Stir the chicken occasionally to prevent the chicken from burning and to allow it to evenly caramelize. Cook for 7-8 minutes or until cooked through
While the chicken cooks, chop and measure your veggies for your mango salsa into a large bowl. In a small bowl or jar, mix the vinegar, olive oil, and honey together and drizzle on the top. Toss the salsa until well mixed.
When the chicken is done remove it from the skillet. Divide the riced cauliflower, chicken, and mango salsa between two bowls and serve. You can also store it in an airtight container in the refrigerator for up to three days. Just make sure to keep the chicken and cauliflower separate from the salsa so you can heat up the chicken and cauliflower when you are ready to eat it again.
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Cilantro Lime Chicken & Riced Cauliflower
Ingredients
Riced Cauliflower
- 3 Cups Riced cauliflower
- ½ Purple onion
- Salt to taste
Cilantro Lime Chicken
- ½ Lbs Chicken breast
- Juice from one small lime
- 1 Tablespoon Coconut aminos
- 1 Tablespoon Fresh cilantro chopped
- ½ Tablespoon Honey
- ½ Teaspoon Garlic powder
- ¼ Teaspoon Salt
Mango Salsa
- ⅓ Cup Cucumbers
- ⅓ Cup Mangos
- ½ Avocado
- ¼ Red onion
- 1 Radish
- 1 Tablespoon Chopped cilantro
- 1 Clove Garlic
- 2 Tablespoons Vinegar
- 1 Tablespoon Olive oil
- ½ Tablespoon Honey
Instructions
- Start by heating a 10 inch cast iron skillet to medium heat and coat with olive oil.
- Chop the onion into small pieces and add it to the skillet. Cook the onions in the skillet for 2-3 minutes. Next add in the riced cauliflower and cook for 6-7 minutes or until cooked through.
- While the cauliflower is cooking, in a small bowl add the lime juice, honey, coconut aminos, salt, and garlic and stir until well incorporated. Next cut the chicken into small chunks and add to the seasonings. Set to the side.
- When the cauliflower is done cooking, remove from the skillet. Add some more olive oil and then add the chicken. Stir the chicken occasionally to prevent the chicken from burning. Cook for 7-8 minutes.
- While the chicken cooks chop and measure your veggies into a large bowl. In a small bowl or jar, mix the vinegar, olive oil, and honey together and drizzle on the top. Toss the salsa until well mixed.
- When the chicken is done remove from the skillet. Divide the riced cauliflower, chicken, and salsa between two bowl and serve. You can also store in an airtight container in the refrigerator for up to three days. Just make sure to keep the chicken and cauliflower separate from the salsa so you can heat up the chicken and cauliflower.
