# What You’ll Need:
→ Chicken Marinade
01 - 1 pound boneless, skinless chicken breasts
02 - 2 tablespoons fresh lime juice
03 - 2 tablespoons chopped fresh cilantro
04 - 2 teaspoons olive oil
05 - 2 garlic cloves, minced
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Cauliflower Rice
10 - 1 large head cauliflower, approximately 6 cups florets
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1 tablespoon fresh lime juice
15 - 2 tablespoons chopped fresh cilantro
→ Bowl Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 avocado, sliced
18 - 1/2 cup thinly sliced red onion
19 - 1/4 cup chopped fresh cilantro
20 - 1 lime, cut into wedges
# Directions:
01 - In a large bowl, whisk together lime juice, cilantro, olive oil, garlic, cumin, chili powder, salt, and black pepper. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor development.
02 - Remove leaves and core from cauliflower head. Chop into florets and pulse in a food processor until the texture resembles cooked rice grains. Set aside until ready to cook.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add cauliflower rice, season with salt and pepper, and sauté for 5 to 7 minutes until tender. Stir in lime juice and cilantro, then transfer to a warm serving vessel.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 5 to 6 minutes per side until cooked through and juices run clear. Allow to rest for 5 minutes, then slice into bite-sized pieces.
05 - Divide cauliflower rice evenly among 4 bowls. Top each portion with sliced chicken, cherry tomato halves, avocado slices, red onion, and additional cilantro. Serve with lime wedges on the side.
