# Ingredient List:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 2 tbsp fresh lime juice
03 - 2 tbsp chopped fresh cilantro
04 - 2 tsp olive oil
05 - 2 garlic cloves, minced
06 - 1 tsp ground cumin
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Cauliflower Rice
10 - 1 large head cauliflower, about 6 cups florets
11 - 1 tbsp olive oil
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1 tbsp fresh lime juice
15 - 2 tbsp chopped fresh cilantro
→ Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 avocado, sliced
18 - 1/2 cup thinly sliced red onion
19 - 1/4 cup chopped fresh cilantro
20 - 1 lime, cut into wedges
# Recipe Steps:
01 - In a large bowl, whisk together lime juice, cilantro, olive oil, garlic, cumin, chili powder, salt, and black pepper. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor development.
02 - Remove leaves and core from cauliflower head. Chop into florets and pulse in a food processor until mixture resembles rice grains.
03 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add cauliflower rice, season with salt and pepper, and sauté for 5-7 minutes until tender. Stir in lime juice and cilantro. Transfer to serving vessels and keep warm.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 5-6 minutes per side until fully cooked and juices run clear. Allow to rest for 5 minutes, then slice into strips.
05 - Divide cauliflower rice evenly among 4 bowls. Top each portion with sliced chicken, cherry tomatoes, avocado slices, red onion, and additional cilantro. Serve with lime wedges on the side.
