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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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


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

Active Prep15
Hands-On Cook25
Hands-Off Cook0
Total Time40 minutes
Recipe Serving Size10 people



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

  • 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 Stove
Reheating/Serving Instructions
Heat chicken and cauliflower rice in a saute pan set over medium heat until cooked through.


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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