Cajun Chicken Cauliflower Rice Bowls
Sticky, cajun-flavored chicken served over cauliflower rice with sweet mangoes, buttery avocado, and a creamy Lime Dressing that brings it all together.
Servings: 4 serves
Ingredients
FOR THE CHICKEN
- 6 (1.5 pounds, total) boneless, skinless chicken thighs
- 1 tablespoon cajun seasoning add more if you like it spicier or just adjust to taste
- 1 tablespoon vegetable oil
FOR THE CAULIFLOWER RICE
- ½ tablespoon vegetable oil
- 4 cups cauliflower rice
- salt and freshly ground black pepper to taste
FOR THE TOPPINGS
- 1 avocado peeled and sliced
- 1 red bell pepper seeded, thinly sliced
- 1 mango peeled, chopped
- ½ red onion diced
FOR THE LIME DRESSING
- ¼ cup plain yogurt
- 1 tablespoon extra virgin olive oil (add more if you want/need to thin out the dressing)
- 2 tablespoons lime juice
- ½ teaspoon lime zest
- 1 tablespoon chopped fresh cilantro optional
- 1 teaspoon white wine vinegar
- 1 teaspoon honey
- 1 garlic cloves minced
- salt and freshly ground black pepper to taste
- sliced green onions for garnish
- chopped fresh cilantro or parsley for garnish
Instructions
FOR THE CHICKEN
- Heat the vegetable oil in a large skillet over medium-high heat.
- Season the chicken thighs with Cajun seasoning and add to the skillet. DO NOT crowd the pan - for best results, cook in 2 batches.
- Cook the chicken thighs for 5 minutes, then flip and cook for 7 more minutes, or until no longer pink. Remove from the skillet and set aside for 5 minutes before serving.
FOR THE CAULIFLOWER RICE
- Add ½ tablespoon vegetable oil to the skillet and heat it over medium-high heat.
- Stir in the cauliflower rice, season with a bit of salt and pepper, and cook for 3 to 4 minutes, or until tender, stirring frequently.
- Remove from heat and set aside to cool for few minutes.
- In the meantime, work on the creamy lime dressing. In a mixing bowl, combine yogurt, olive oil, lime juice, lime zest, cilantro, vinegar, honey, garlic, salt, and pepper; whisk until well combined. Taste for seasonings and adjust accordingly.
ARRANGE THE RICE BOWLS
- Divide a layer of the Cauliflower Rice among 4 pasta bowls. Top with sliced chicken, avocado slices, pepper slices, chopped mango, and diced onions.
- Drizzle the prepared dressing over the chicken, fruits, and vegetables. Garnish with sliced green onions and cilantro/parsley, and serve.
Notes
- If making the cauliflower rice bowls for later, store the toppings, chicken thighs, and cauliflower rice separately. Heat and assemble right before serving.
Nutrition
Serving: 1bowl | Calories: 465kcal | Carbohydrates: 28g | Protein: 39g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 219mg | Potassium: 1402mg | Fiber: 9g | Sugar: 15g | Vitamin A: 2480IU | Vitamin C: 143mg | Calcium: 105mg | Iron: 3mg
