Servings Prep Time
1 15minutes
Cook Time Passive Time
30minutes 5minutes
Servings Prep Time
1 15minutes
Cook Time Passive Time
30minutes 5minutes
For the chicken
  • 350g boneless, skinless chicken thighs
  • 1tbsp cajun seasoningadjust to taste
  • 1tbsp vegetable oil
For the cauliflower rice
  • 300g cauliflowersliced in florets
  • 1tbap extra-virgin olive oil
  • ¼cup garlicabout 3 cloves
  • ¼cup red onion
For the toppings
  • 1 avocadopeeled and sliced
  • 1 red bell pepperseeded, thinly sliced
  • 1 mangopeeled, chopped
For the lime dressing
  • 65g plain yogurt
  • 2tbsp lime juice
  • ½ tsp lime zest
  • 1tbsp chopped fresh cilantro
  • 1tsp white wine vinegar and extra-virgin olive oil mixed together
  • 1tsp honey
  • 1tsp salt
  • 1tsp pepper
For garnish
  • green onionssliced
  • fresh cilantro or parsleychopped
For the chicken
  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Season chicken thighs with Cajun seasoning and add to the skillet.
  3. Cook chicken thighs for 5 minutes; flip and continue to cook 7 more minutes, or until no longer pink.
  4. Remove from skillet and set aside for 5 minutes before serving.
For the cauliflower rice
  1. 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.
  2. Heat oil in a pan
  3. Add garlic and red onion and cook for 2 minutes.
  4. Add in cauliflower rice and cook for 5 minutes.
  5. Set cooked cauliflower rice into bowl and prepare to serve.
In the meantime, work on the creamy lime dressing
  1. 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!
  1. Place cauliflower rice in bowl.
  2. Top with sliced chicken, avocado slices, red pepper slices and chopped mango
  3. Drizzle the prepared dressing over the chicken, fruits, and vegetables.
  4. Garnish with sliced green onions.
  5. Serve.