Description
This vibrant Cilantro Lime Chicken & Riced Cauliflower recipe offers a healthy, flavorful meal featuring tender chicken breast cooked in a zesty lime and coconut aminos marinade, paired with sautéed riced cauliflower and a fresh mango-cucumber salsa. It’s a low-carb, gluten-free dish perfect for a light lunch or dinner, combining bright citrus, savory garlic, and sweet honey for an irresistible balance.
Ingredients
Scale
Cauliflower and Onion
- 3 Cups Riced cauliflower
- ½ Purple onion, chopped
- Salt to taste
- 1 Tablespoon Olive oil, divided
Chicken and Marinade
- ½ Pound Chicken breast, cut into small chunks
- Juice from one small lime
- 1 Tablespoon Coconut aminos
- ½ Tablespoon Honey
- ½ Teaspoon Garlic powder
- ¼ Teaspoon Salt
- 1 Tablespoon Fresh cilantro, chopped
- 1 Clove Garlic, minced or crushed
Mango Cucumber Salsa
- ⅓ Cup Cucumbers, diced
- ⅓ Cup Mangos, diced
- ½ Avocado, diced
- ¼ Red onion, finely chopped
- 1 Radish, thinly sliced
- 1 Tablespoon Fresh chopped cilantro
- 2 Tablespoons Vinegar (white or apple cider)
- 1 Tablespoon Olive oil
- ½ Tablespoon Honey
Instructions
- Prepare the skillet and sauté onions: Heat a 10-inch cast iron skillet over medium heat and coat it with olive oil. Chop the purple onion into small pieces and add to the skillet. Cook the onions for 2-3 minutes until they begin to soften.
- Cook the riced cauliflower: Add the riced cauliflower to the skillet with the onions. Season lightly with salt and cook together for 6-7 minutes, stirring occasionally until the cauliflower is tender and cooked through. Remove from skillet and set aside.
- Make the chicken marinade: In a small bowl, combine lime juice, honey, coconut aminos, garlic powder, salt, garlic, and chopped cilantro. Stir well to incorporate. Add the small chunks of chicken breast and coat thoroughly with the marinade. Set aside.
- Cook the chicken: Add a little more olive oil to the now empty skillet and place it back over medium heat. Add the marinated chicken pieces and cook for 7-8 minutes stirring occasionally to avoid burning, until the chicken is fully cooked and lightly browned.
- Prepare the mango cucumber salsa: While the chicken cooks, dice cucumbers, mangos, avocado, finely chop red onion, and thinly slice radish. Place all in a large bowl with fresh chopped cilantro. In a separate small bowl or jar, mix the vinegar, olive oil, and honey. Drizzle this dressing over the salsa and toss thoroughly to combine.
- Assembly and serving: Remove the cooked chicken from the skillet and divide the riced cauliflower, chicken, and salsa evenly between two bowls. Serve immediately or store separately in airtight containers for up to three days in the refrigerator, keeping the chicken and cauliflower separate from the salsa for reheating.
Notes
- Keep the salsa separate when storing leftovers to maintain freshness and prevent sogginess.
- Use fresh lime juice for the best flavor in the marinade.
- Adjust salt and honey to taste depending on your preference for sweetness or saltiness.
- For a spicier kick, add a pinch of chili flakes to the chicken marinade or salsa.
- This dish is naturally gluten-free and low in carbohydrates, making it suitable for low-carb and gluten-free diets.
- Cast iron skillet helps in even cooking and adds a nice sear to the chicken and vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Fusion
Keywords: cilantro lime chicken, riced cauliflower, low carb chicken recipe, gluten free chicken bowl, mango cucumber salsa, healthy chicken dinner, easy stovetop meal
