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Cauliflower Rice Bowl with Chili Lime Chicken and Avocado

Total time:

40 min

Prep time:

30 min

Cook time:

10 min

Nutritional Highlights (Per serving) See Full
280 Calories
15 g Fat
5 g Fiber
640 mg Sodium
11 g Carbs
Cauliflower Rice Bowl with Chili Lime Chicken and Avocado

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A simple and healthy cauliflower rice bowl with chili lime chicken and California Avocados. You can make a big batch of the chicken for salads, avocado cauliflower rice bowls, avocado lettuce wraps and more.

Ingredients

Serves: 4

Rice Bowl Ingredients

1 tsp. coconut oil
2 cups fresh cauliflower rice
1/2 cup red bell pepper, chopped
1 tsp. chili powder
1 Chili Lime Chicken Breast, cooked and warm, cut into slices (recipe below)
1 ripe, Fresh California Avocado, seeded, peeled and sliced
1/8 tsp. kosher salt, or to taste
1/8 tsp. fresh black pepper, or to taste

 

Chili Lime Chicken Breast Ingredients

1 lb. chicken breasts, pounded to ½ inch thickness

 

Chili Lime Rub

2 Tbsp. olive oil
1 tsp. chili powder
1 tsp. chipotle chili powder, optional for more heat
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. brown sugar
2 Tbsp. lime juice
Lime Zest from 1 lime

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

Chili Lime Chicken Breast Instructions:

  1. In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts.
  2. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.

STOVETOP DIRECTIONS

  1. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
  2. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium.
  3. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
  4. Garnish with extra fresh lime juice if desired.

GRILLING DIRECTIONS

  1. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
  2. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
  3. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
  4. Remove chicken from grill and let rest 5 minutes before slicing.

Rice Bowl Instructions:

  1. In a medium skillet, heat coconut oil to medium heat. Add cauliflower rice, red bell pepper and chili powder. Stir together and sauté for 6 minutes, or until bell pepper is tender.

In two medium bowls, assemble cauliflower rice mixture topped with sliced chicken and sliced California Avocados. Sprinkle with Kosher salt and fresh black pepper, to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Calories 280
Total Fat 15 g (Sat 3 g, Trans 0 g, Poly 2 g, Mono 8 g)
Cholesterol 65 mg
Sodium 640 mg
Potassium 480 mg
Total Carbohydrates 11 g
Dietary Fiber 5 g
Total Sugar 4 g
Protein 29 g

Vitamin A 57 mcg; Vitamin C 65 mg; Calcium 32 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 82 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 6%; Vitamin C 110%; Calcium 4%; Iron 10 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Kristen Doyle is the creator of the award winning website, Dine & Dish. Since early 2006, Kristen has been sharing her favorite recipes, photographs and life stories with an ever growing audience of engaged readers. Kristen has expanded her reach to include working with major brands, as well as providing editorial content and direction for nationwide print publications and websites. Her freelance writing career spans working with magazines on a local and national level as well as creating valuable web content for a variety of sites across the web. Kristen is a busy mom of 4 young kids, loves to entertain, has a passion for photography, and believes in keeping things simple.

Kristen is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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