Chili Lime Chicken Bowls
NUT-FREE While moving into our new place, we got a little too
Ingredients
- 1 medium head cauliflower (about 1½ lbs/680 g)
- 1/3 packed cup (27 g) chopped fresh cilantro
- 0.3 cup (60 ml) avocado oil
- 2 tbsp lime juice
- 2 green onions, sliced
- 0.5 tsp finely ground sea salt
- 0.3 tsp ground black pepper
- 2 tbsp avocado oil
- 1 tbsp lime juice
- 1½ teaspoons chili powder
- 1 tsp garlic powder
- 2 tsp erythritol
- 2 tsp hot sauce
- 0.8 tsp ground cumin
- 0.5 tsp paprika
- 0.8 tsp finely ground sea salt
- 0.3 tsp ground black pepper
- 1 lb (455 g) boneless, skinless chicken thighs
Instructions
- 1
If you’re using pre-riced cauliflower, skip ahead to Step 2. Otherwise, cut the base off the head of cauliflower and remove the florets. Transfer the florets to a food processor or blender and pulse 3 or 4 times to break them up into small (¼-inch/6-mm) pieces. Put the riced cauliflower in a large saucepan and cover completely with water. Cover with the lid and bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes, until fork-tender. (You don’t want to let it get mushy!) Once done, drain, pressing the cauliflower with the back of a spoon to get out as much water as possible. Transfer the drained cauliflower to a large mixing bowl and place in the fridge to cool. Make the chili lime chicken: Combine all the ingredients but the chicken thighs in a large frying pan. Whisk to combine, then add the chicken and turn to coat. Cover and set over low heat for 25 minutes, until the chicken reaches an internal temperature of 165°F (74°C). After 20 minutes, pull the cooked cauliflower out of the fridge and add the remaining ingredients for the cauliflower rice salad. Toss to coat, then divide evenly among 4 bowls. Top each bowl with one-quarter of the chili lime chicken and drizzle with a bit of the pan sauce. Serve!