Ingredients
For the chicken
- 350 g boneless, skinless chicken thighs
- 1 tbsp cajun seasoning adjust to taste
- 1 tbsp vegetable oil
For the cauliflower rice
- 300 g cauliflower sliced in florets
- 1 tbap extra-virgin olive oil
- ¼ cup garlic about 3 cloves
- ¼ cup red onion
For the toppings
- 1 avocado peeled and sliced
- 1 red bell pepper seeded, thinly sliced
- 1 mango peeled, chopped
For the lime dressing
- 65 g plain yogurt
- 2 tbsp lime juice
- ½ tsp lime zest
- 1 tbsp chopped fresh cilantro
- 1 tsp white wine vinegar and extra-virgin olive oil mixed together
- 1 tsp honey
- 1 tsp salt
- 1 tsp pepper
For garnish
- green onions sliced
- fresh cilantro or parsley chopped
Instructions
For the chicken
- Heat vegetable oil in a large skillet over medium-high heat.
- Season chicken thighs with Cajun seasoning and add to the skillet.
- Cook chicken thighs for 5 minutes; flip and continue to cook 7 more minutes, or until no longer pink.
- Remove from skillet and set aside for 5 minutes before serving.
For the cauliflower rice
- Working in batches, place cauliflower florets in a food processor and pulse until broken down into rice-size pieces. Do not let the food processor just run because you will end up with mush.
- Heat oil in a pan
- Add garlic and red onion and cook for 2 minutes.
- Add in cauliflower rice and cook for 5 minutes.
- Set cooked cauliflower rice into bowl and prepare to serve.
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; mix well until well-combined. Taste for seasonings and adjust accordingly.
Serve and enjoy!
- Place cauliflower rice in bowl.
- Top with sliced chicken, avocado slices, red pepper slices and chopped mango
- Drizzle the prepared dressing over the chicken, fruits, and vegetables.
- Garnish with sliced green onions.
- Serve.