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Cilantro Lime Chicken & Riced Cauliflower

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A delightful low-carb dish combining bright cilantro and lime flavors with nutritious riced cauliflower.

Ingredients

Scale
  • 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

  1. Start by heating a 10-inch cast iron skillet to medium heat and coat it with olive oil.
  2. Chop the onion into small pieces and add it to the skillet. Cook the onions for 2-3 minutes.
  3. Next, add the riced cauliflower and cook for 6-7 minutes until it’s cooked through.
  4. While the cauliflower cooks, mix lime juice, honey, coconut aminos, salt, and garlic in a small bowl until combined.
  5. Cut the chicken into small chunks and add it to the seasoned mixture. Set aside.
  6. 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.
  7. As the chicken cooks, chop and measure your veggies into a large bowl.
  8. In a small bowl or jar, mix vinegar, olive oil, and honey together. Drizzle this over the chopped veggies and toss until well mixed.
  9. 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.

Find it online: https://comfortkitchenrecipes.com/cilantro-lime-chicken-riced-cauliflower/