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Why Make This Recipe
Cilantro Lime Chicken & Riced Cauliflower is a delightful dish that combines fresh flavors with health benefits. It’s a low-carb option that doesn’t skimp on taste. The bright cilantro and lime elevate the chicken, while the riced cauliflower serves as a nutritious and satisfying base. This recipe is great for anyone looking to enjoy a quick, wholesome meal that satisfies cravings without compromising on health.
How to Make Cilantro Lime Chicken & Riced Cauliflower
Ingredients:
- 3 Cups Riced cauliflower
- ½ Purple onion
- Salt to taste
- 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
- â…“ Cup Cucumbers
- â…“ 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
Directions:
- Start by heating a 10-inch cast iron skillet to medium heat and coat it with olive oil.
- Chop the onion into small pieces and add it to the skillet. Cook the onions for 2-3 minutes.
- Next, add the riced cauliflower and cook for 6-7 minutes until it’s cooked through.
- While the cauliflower cooks, mix lime juice, honey, coconut aminos, salt, and garlic in a small bowl until combined.
- Cut the chicken into small chunks and add it to the seasoned mixture. Set aside.
- Once the cauliflower is ready, remove it from the skillet. Add a bit more olive oil and then add the chicken. Stir occasionally to prevent burning. Cook for 7-8 minutes.
- As the chicken cooks, chop and measure your veggies into a large bowl.
- In a small bowl or jar, mix vinegar, olive oil, and honey together. Drizzle this over the chopped veggies and toss until well mixed.
- Once the chicken is done, remove it from the skillet. Divide the riced cauliflower, chicken, and veggie salsa into two bowls and serve.
You can also store leftovers in an airtight container in the fridge for up to three days. Just keep the chicken and cauliflower separate from the salsa so you can reheat them when ready.
How to Serve Cilantro Lime Chicken & Riced Cauliflower
Serve this dish warm in bowls. You can garnish with extra chopped cilantro or lime wedges if desired. It pairs well with a refreshing salad or can be enjoyed as is for a light meal.
How to Store Cilantro Lime Chicken & Riced Cauliflower
To store, place any leftovers in an airtight container in the fridge. It will last for up to three days. Make sure to keep the chicken and riced cauliflower away from the salsa until you’re ready to eat them. This way, the flavors remain fresh and delicious when reheated.
Tips to Make Cilantro Lime Chicken & Riced Cauliflower
- Make sure not to overcook the riced cauliflower; it should remain tender yet firm.
- Adjust the seasoning to your taste. If you like more heat, consider adding a pinch of red pepper flakes.
- You can also use the chicken thighs if you prefer darker meat; they will add more flavor to the dish.
Variation
Feel free to substitute the riced cauliflower with other riced vegetables, like riced broccoli or zucchini. You can also switch the chicken for shrimp or tofu for a different protein option.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can prepare the riced cauliflower and chicken in advance. Store them separately from the salsa until ready to eat.
2. Is this recipe gluten-free?
Yes, this recipe is gluten-free as it does not contain any flour or gluten-containing ingredients.
3. Can I use frozen riced cauliflower?
Absolutely! Frozen riced cauliflower is a convenient option. Just make sure to thaw and drain any excess water before cooking.
Cilantro Lime Chicken & Riced Cauliflower
A delightful low-carb dish combining bright cilantro and lime flavors with nutritious riced cauliflower.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free, Low-Carb
Ingredients
- 3 Cups Riced cauliflower
- ½ Purple onion
- Salt to taste
- 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
- 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 it with olive oil.
- Chop the onion into small pieces and add it to the skillet. Cook the onions for 2-3 minutes.
- Next, add the riced cauliflower and cook for 6-7 minutes until it’s cooked through.
- While the cauliflower cooks, mix lime juice, honey, coconut aminos, salt, and garlic in a small bowl until combined.
- Cut the chicken into small chunks and add it to the seasoned mixture. Set aside.
- Once the cauliflower is ready, remove it from the skillet. Add a bit more olive oil, then add the chicken. Stir occasionally to prevent burning. Cook for 7-8 minutes.
- As the chicken cooks, chop and measure your veggies into a large bowl.
- In a small bowl or jar, mix vinegar, olive oil, and honey together. Drizzle this over the chopped veggies and toss until well mixed.
- Once the chicken is done, remove it from the skillet. Divide the riced cauliflower, chicken, and veggie salsa into two bowls and serve.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Keep chicken and cauliflower separate from the salsa.