Shredded Cilantro Lime Chicken Cauliflower Rice Recipes

SHREDDED CILANTRO LIME CHICKEN + CAULIFLOWER RICE

Steps:

• Add the chicken breasts to a bowl or plastic bag and add the olive oil, cilantro, lime juice, salt, and pepper.
• Let the chicken marinate in the fridge for 30 minutes.
• Preheat the oven to 400F.
• Remove the chicken from the marinade and lay it on a baking sheet with a rim.
• Bake in the preheated oven for 25 minutes, or until the internal temperature reaches 160F.
• While the chicken cools so you can shred it, make the cauliflower rice.
• If you're not using pre-riced cauliflower, go ahead and rice it with a box grater or food processor.
• Heat the olive oil in a large skillet over medium heat.
• Add the cauliflower and cook for 5-8 minutes until it starts to turn slightly golden brown.
• Add the coconut aminos or soy sauce, lime juice, garlic powder, and salt. Mix well and cook for 2 additional minutes.
• Shred the chicken with two forks and serve over a bed of cauliflower rice. Top with more fresh cilantro.

CHICKEN FAJITA AND CILANTRO-LIME CAULIFLOWER RICE BOWLS

Steps:

• Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
• Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
• Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
• Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
• Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
• Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.