Cilantro Lime Chicken + Cauliflower Rice

Cook once – EAT WELL all week!  #MealPrep #FoodPrepMakes 4 bowls/servings 

Ingredients:

• 1 1/2 lb. chicken thighs
  
• 2 Tbsp avocado oil, or olive oil, divided
  
• sea salt and pepper, to taste
  
• ¼ cup fresh squeezed lime juice
  
• 1/4 cup fresh cilantro leaves, chopped
  
• sea salt and pepper to taste
  
• 3 cups cauliflower “rice”
  
• 1 Tbsp smoked paprika
  
• 1 cup black beans, rinsed and drained 
• ¼ cup green onion, sliced
  
• 1 cup cherry tomatoes, halved

Instructions:

Heat 1 Tbsp. oil in large skillet over medium heat.

Add chicken to the pan, season with salt and pepper and cook over medium heat for 5-8 minutes on each side.

When the chicken is nicely browned and fully cooked, pour the lime juice over and sprinkle with cilantro. Set aside.

Heat remaining oil in a large skillet over medium heat.

Add riced cauliflower, paprika, salt and pepper and stir-fry for 5 minutes. Then, add in black beans and green onions.

Stir fry for an additional 2 minutes.

To assemble the bowls, divide cauliflower rice, chicken, and tomatoes equally into each bowl.

Sprinkle with fresh chopped cilantro.

This recipe will stay good in your refrigerator for up to 4 days.

Enjoy!

❤Rachel

Cilantro Lime Chicken + Cauliflower Rice Recipe

Category Dinner Food Prep

Ingredients

• 1 1/2 lb. chicken thighs
• 2 Tbsp avocado oil, or olive oil, divided
• sea salt and pepper, to taste
• ¼ cup fresh squeezed lime juice
• 1/4 cup fresh cilantro leaves, chopped
• sea salt and pepper to taste
• 3 cups cauliflower "rice"
• 1 Tbsp smoked paprika
• 1 cup black beans, rinsed and drained
• ¼ cup green onion, sliced
• 1 cup cherry tomatoes, halved

Instructions

1. Heat 1 Tbsp. oil in large skillet over medium heat.
2. Add chicken to the pan, season with salt and pepper and cook over medium heat for 5-8 minutes on each side.
3. When the chicken is nicely browned and fully cooked, pour the lime juice over and sprinkle with cilantro. Set aside.
4. Heat remaining oil in a large skillet over medium heat.
5. Add riced cauliflower, paprika, salt and pepper and stir-fry for 5 minutes. Then, add in black beans and green onions.
6. Stir fry for an additional 2 minutes.
7. To assemble the bowls, divide cauliflower rice, chicken, and tomatoes equally into each bowl. Sprinkle with fresh chopped cilantro and enjoy!
8. This recipe will stay good in your refrigerator for up to 4 days.

© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com

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