Cilantro Lime Chicken and Cauliflower Rice Bowls
$0.00 Cooking Fee
Serving Size: 5 oz chicken, 5 oz cauliflower rice
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Shop FSA/HSA eligible dishes when qualified
Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
Print Recipe
Ingredients Scale
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.
Cook Times
Ingredients
Ingredients
For the chicken:
- 2 tablespoon avocado oil
- 3 pound boneless skinless chicken breast
- 1/3 teaspoon Kosher salt more or less to taste
- 1 teaspoon freshly ground black pepper more or less to taste
For the dressing:
- 6 lime juiced (you should get about 2 tablespoons juice per lime)
- 1 cup fresh cilantro chopped
- 6 clove garlic minced
- 1 drop liquid Stevia more or less to taste
For the cauliflower rice:
- 2 tablespoon avocado oil
- 40 ounce frozen riced cauliflower
- 3 teaspoon garlic powder
- 3 teaspoon ground cumin
- 28 ounce canned black beans drained and rinsed
- 2 red onion small, chopped
For the Bowls
- 1½ cup cherry tomato halved
- 2 avocado diced
Cooking Tools Required
Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Skillet, Tongs, Top StoveReheating/Serving Instructions
Heat chicken and cauliflower rice in a saute pan set over medium heat until cooked through.
Nutrition
Calories: 403kcal | Carbohydrates: 31g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 584mg | Potassium: 1444mg | Fiber: 12g | Sugar: 5g | Vitamin A: 349IU | Vitamin C: 82mg | Calcium: 97mg | Iron: 4mg
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