Description
Fresh cilantro lime chicken paired with sweet mango salsa and riced cauliflower creates a quick paleo-friendly summer bowl packed with bright flavor.
Ingredients
Scale
- 3 cups riced cauliflower
- 1/2 purple onion diced
- Salt to taste
- 1 tablespoon olive oil
- 1/2 pound chicken breast cubed
- Juice from 1 small lime
- 1 tablespoon coconut aminos
- 1 tablespoon fresh cilantro chopped
- 1/2 tablespoon honey
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/3 cup cucumber diced
- 1/3 cup mango diced
- 1/2 avocado diced
- 1/4 red onion finely chopped
- 1 radish sliced thin
- 1 tablespoon cilantro chopped
- 1 garlic clove minced
- 2 tablespoons vinegar
- 1 tablespoon olive oil
- 1/2 tablespoon honey
Instructions
- Heat olive oil in a cast iron skillet over medium heat.
- Cook diced purple onion for 2 to 3 minutes until softened.
- Add riced cauliflower and cook for 6 to 7 minutes until tender.
- Whisk lime juice, coconut aminos, honey, garlic powder, salt, and cilantro together in a bowl.
- Coat cubed chicken in the marinade mixture.
- Remove cauliflower from the skillet and set aside.
- Add olive oil to the skillet and cook chicken for 7 to 8 minutes until fully cooked.
- Combine cucumber, mango, avocado, red onion, radish, cilantro, and garlic in a bowl.
- Whisk vinegar, olive oil, and honey together and pour over the salsa mixture.
- Divide cauliflower rice, chicken, and mango salsa into bowls and serve immediately.
Notes
- Fresh lime juice creates the brightest flavor.
- Store the salsa separately from the chicken and cauliflower rice.
- Blend the salsa dressing ingredients for a richer flavor.
- Frozen riced cauliflower works well in this recipe.
- Prep Time: 9 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American, Mexican, Tropical
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 16
- Sodium: 620
- Fat: 21
- Saturated Fat: 4
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 8
- Protein: 31
- Cholesterol: 72