Ingredients
Chicken
- 350 g boneless, skinless chicken thighs
- 1 tbsp cajun seasoning
- 1 tbsp vegetable oil
Cauliflower Rice
- 300 g cauliflower sliced in florets
- 1 tbsp extra-virgin olive oil
- 1/4 cup garlic about 3 cloves
- 1/4 cup red onion
Toppings
- 1 avocado peeled, sliced
- 1 red bell pepper seeded, thinly sliced
- 1 mango peeled, chopped
Lime Dressing
- 1/4 cup plain yogurt
- 2 tbsp lime juice
- 1/2 tsp lime zest
- 1 tsp honey
- 1 tsp white wine vinegar and extra-virgin olive oil mixed together
- 1 tsp pepper
- 1 tsp salt
- 1 tsp chopped fresh cilantro
Garnish
- green onions sliced
- fresh cilantro chopped
Instructions
For the chicken
- Season chicken thighs with cajun seasoning.
- Heat vegetable oil in a large skillet over medium-high heat.
- Cook chicken thighs for 5 minutes or until chicken is fully cooked through.
- Cook for 3 more minutes to brown the surface of the chicken.
- Remove chicken 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-sized pieces. #Tip: Do not let the food processor just run because you will end up with mush.
- Heat vegetable oil in a pan.
- Add garlic and red onion and cook for 2 minutes.
- Add in cauliflower rice and cook for 5 minutes.
- Set aside cauliflower rice into bowl and prepare to serve.
For the sauce
- In a mixing bowl, combine yogurt, lime juice, lime zest, honey, white wine vinegar, pepper, salt, fresh cilantro, mix until well-combined.
For assembly of rice bowl
- Place cauliflower rice in bowl.
- Top with sliced chicken, red bell pepper slices, avocado slices and chopped mango.
- Drizzle the prepared dressing over the chicken, fruits and vegetables.
- Garnish with sliced green onions.
- Serve.