Cilantro Lime Chicken & Riced Cauliflower
his AIP and Paleo Cilantro Lime Riced Cauliflower and Chicken Bowl uses simple ingredients to make summer time meals effortless. It combines zesty lime with chicken and sweet mangos to bring you the ultimate refreshing summer meal. And with cook time at a whopping 16 minutes in the skillet, it keeps you from sweating buckets and heating up your whole house. This is the perfect paleo summer chicken recipe.
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.
Notes
Do I need to use fresh lime?
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?
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.
Mango salsa tip!
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.