Cauliflower Rice Chicken Bowls with Lime-Avocado
Nutritional Information
Grilled chicken over freshly pulsed cauliflower 'rice' with wedge-cut avocado and cilantro — a low-carb, whole-food bowl that keeps added fats minimal by relying on avocado for richness.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 5/8 ozs chicken breast, boneless, skinless
- 14 1/8 ozs cauliflower florets (to pulse into rice)
- 3 1/2 ozs avocado (about 1 small avocado)
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
Pulse cauliflower florets in a food prep bowl to a rice-like texture (or finely chop by hand). Set aside.
Season chicken with minced garlic and a squeeze of lime. Grill or sear on a hot pan until internal temperature reaches 165°F (74°C), about 6–8 minutes per side depending on thickness.
Steam or lightly sauté cauliflower 'rice' in a covered pan with a splash of water until tender, about 4–5 minutes.
Slice avocado and toss with lime juice and chopped cilantro.
Assemble bowls with cauliflower rice, sliced chicken, and avocado; finish with extra cilantro.
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