Cajun Chicken Cauliflower Rice Bowl with Mangoes & Avocado
Servings Prep Time
1person 10minutes
Cook Time
Servings Prep Time
1person 10minutes
Cook Time
  • 350g boneless, skinless chicken thighs
  • 1tbsp cajun seasoning
  • 1tbsp vegetable oil
Cauliflower Rice
  • 300g cauliflowersliced in florets
  • 1tbsp extra-virgin olive oil
  • 1/4cup garlicabout 3 cloves
  • 1/4cup red onion
  • 1 avocadopeeled, sliced
  • 1 red bell pepperseeded, thinly sliced
  • 1 mangopeeled, chopped
Lime Dressing
  • 1/4cup plain yogurt
  • 2tbsp lime juice
  • 1/2tsp lime zest
  • 1tsp honey
  • 1tsp white wine vinegar and extra-virgin olive oilmixed together
  • 1tsp pepper
  • 1tsp salt
  • 1tsp chopped fresh cilantro
  • green onionssliced
  • fresh cilantrochopped
For the chicken
  1. Season chicken thighs with cajun seasoning.
  1. Heat vegetable oil in a large skillet over medium-high heat.
  2. Cook chicken thighs for 5 minutes or until chicken is fully cooked through.
  3. Cook for 3 more minutes to brown the surface of the chicken.
  4. Remove chicken 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-sized pieces. #Tip: Do not let the food processor just run because you will end up with mush.
  2. Heat vegetable 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 aside cauliflower rice into bowl and prepare to serve.
For the sauce
  1. 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
  1. Place cauliflower rice in bowl.
  2. Top with sliced chicken, red bell pepper slices, avocado slices and chopped mango.
  3. Drizzle the prepared dressing over the chicken, fruits and vegetables.
  4. Garnish with sliced green onions.
  5. Serve.