Cilantro Lime Chicken and Cauliflower Rice Bowls

$0.00 Cooking Fee
Serving Size: 5 oz chicken, 5 oz cauliflower rice
Recipe adapted from:
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious bowls have a Southwestern flair thanks to added black beans, tomatoes, avocado and cilantro.
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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

For the chicken:

  • First, heat oil in a large skillet over medium heat. Season chicken breasts with salt and pepper.
  • Add chicken breast to the pan and cook over medium heat for 5-8 minutes on each side, making sure chicken registers 165 degrees on an instant read thermometer.
  • Let cool for 15-20 minutes before slicing. Slice chicken and set aside.
  • Meanwhile, to a large bowl whisk together the dressing ingredients, then add the sliced chicken, tossing to coat.

For the cauliflower rice:

  • Heat oil in a large skillet over medium heat. Add riced cauliflower and spices and cook for 5 minutes. Then, add in black beans and sauté for another 2 minutes. Remove from heat, then add in the red onion, mixing thoroughly.

For the bowls:

  • Place cauliflower rice in the bowl first, top with the sliced chicken, then finally garnish with tomatoes and avocados.