Dinner

Cilantro Lime Chicken & Riced Cauliflower Recipe

ByLila Prescott October 19, 2025October 19, 2025

Introduction

This Cilantro Lime Chicken with Riced Cauliflower is a fresh, flavorful dish that’s perfect for a quick and healthy meal. Packed with vibrant ingredients and zingy lime, it combines tender chicken, lightly sautéed cauliflower rice, and a bright mango-cucumber salsa.

A white plate holds a three-layer dish starting with a base of light beige cauliflower rice scattered evenly, topped with medium brown grilled chicken pieces with a slightly charred glaze, arranged in a small cluster towards the center-left. Next to the chicken, a colorful layer of mango salsa sits piled high, showing chunks of bright yellow mango, green cucumber, red onion, and hints of red diced pepper, all mixed with finely chopped green herbs. In the bottom-left corner of the plate, three fresh lime wedges with light green skin and pale green flesh rest beside the chicken. A gold fork lies diagonally across the plate's left edge, and the plate is set on a blue and white patterned cloth over a white marbled surface. Nearby, a small bowl of chopped green herbs and more lime wedges complete the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups riced cauliflower
½ purple onion

Salt to taste
½ lb chicken breast

Juice from one small lime
1 tablespoon coconut aminos

1 tablespoon fresh cilantro, chopped
½ tablespoon honey
½ teaspoon garlic powder

¼ teaspoon salt
⅓ cup cucumbers
⅓ cup mangos

½ avocado
¼ red onion
1 radish

1 tablespoon chopped cilantro
1 clove garlic
2 tablespoons vinegar

1 tablespoon olive oil
½ tablespoon honey

Instructions

Step 1: Heat a 10-inch cast iron skillet over medium heat and coat it with olive oil.

Step 2: Chop the purple onion into small pieces and add to the skillet. Cook for 2–3 minutes, then add the riced cauliflower and cook for another 6–7 minutes until tender.
Step 3: In a small bowl, mix lime juice, honey, coconut aminos, salt, and garlic powder until well combined. Cut the chicken into small chunks and add to this mixture. Set aside.
Step 4: Remove the cauliflower mixture from the skillet. Add more olive oil, then add the chicken chunks. Cook, stirring occasionally, for 7–8 minutes until the chicken is cooked through and lightly browned.

Step 5: While the chicken cooks, chop the cucumbers, mangos, avocado, red onion, radish, and cilantro. In a small bowl or jar, mix vinegar, olive oil, and honey, then drizzle over the vegetables and toss to combine into a salsa.
Step 6: When the chicken is done, remove from heat. Divide the riced cauliflower, chicken, and salsa between two bowls and serve.

Tips & Variations

For extra heat, add a pinch of chili flakes to the chicken marinade.

Substitute coconut aminos with low-sodium soy sauce or tamari if preferred.
Use fresh lime juice for the best flavor and brightness in the dish.
To make it vegan, replace chicken with firm tofu or tempeh and adjust cooking times accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. Keep the chicken and cauliflower separate from the salsa to maintain freshness. Reheat the chicken and cauliflower gently on the stove or in the microwave before serving.