Cilantro Lime Chicken and Cauliflower Rice Bowls

Serving Size: 10 people

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.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time40

Recipe Serving Size10 people

Cooking Tools Required

Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

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

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.

Reheating Instructions

Heat chicken and cauliflower rice in a saute pan set over medium heat until cooked through.

Nutrition