Cilantro Lime Chicken and Cauli Rice

Who’s ready for Mediterranean night? I was going for more of a Mexican dish but I think it is actually more Mediterranean. Either way, this was fan-fricken-tastic. There were flavors hitting the taste buds all over, no joke. It seems like a lot of work, but trust me, it isn’t. Start marinading your chicken early, or at least 30 minutes before, and you’ll be in for a treat.



  • 3 large chicken breast(beaten to 1/2″ evenly) or 8 boneless thighs
  • 1 bushel cilantro
  • 1tsp lime zest
  • 1/4 cup lime juice or squeeze 3 limes
  • 3tbsp olive oil
  • Salt/pepper (to taste always)
  • 1tsp cumin
  • 3 cloves garlic, chopped

Cauli Rice:

  • 1 bag (16oz) cauliflower pears
  • 6tbs heavy cream
  • 1/2 yellow bell pepper, diced
  • 1/2 sweet onion, diced
  • 1/2 cup cherry tomato, sliced in half
  • 1tsp cumin
  • 1tsp paprika
  • Salt/pepper to taste
  • 1 small can green chilies
  • 1tbs olive oil


If you have time, get your marinade for the chicken done early. In the blender/processor, add all of the marinade ingredients to the processor and blend until smooth.

Place your chicken into a gallon ziploc bag and dump your marinade in the bag. Rub the marinade in really good ensuring all of the chicken is coated. Place in fridge. If you do this early, pull out of fridge and massage the marinade in every couple of hours and flip the bag.

When it’s time to cook, heat up a cast iron pan or regular frying pan. Add some olive oil and cook on medium high until the temp is 165. Make sure you flip every so often.

In a separate pan, add some olive oil and sauté your onion, bell pepper and tomato. Once they have softened, add in your cauliflower pearls, green chilies, cumin, salt, pepper and paprika and cook on medium high for about 5 or 6 minutes. Once that starts to soften, add in your heavy cream. Reduce the heat and let simmer for 10-15 minutes.

Add your cauli rice to a plate and top with sliced chicken.

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