By The Toasted Pine Nut
Shredded Cilantro Lime Chicken + Cauliflower Rice
11 steps
Prep:15minCook:35min
Easy Shredded Cilantro Lime Chicken + Cauliflower Rice recipe for a quick and savory paleo dinner or a perfect addition to your weekly meal prep!
Updated at: Thu, 21 Nov 2024 12:26:29 GMT
Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
2
Low
Nutrition per serving
Calories239.3 kcal (12%)
Total Fat11.5 g (16%)
Carbs6.6 g (3%)
Sugars2.7 g (3%)
Protein27.3 g (55%)
Sodium939 mg (47%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Add the chicken breasts to a bowl or plastic bag and add the olive oil, cilantro, lime juice, salt, and pepper.
Step 2
Let the chicken marinate in the fridge for 30 minutes.
Step 3
Preheat the oven to 400F.
Step 4
Remove the chicken from the marinade and lay it on a baking sheet with a rim.
Step 5
Bake in the preheated oven for 25 minutes, or until the internal temperature reaches 160F.
Step 6
While the chicken cools so you can shred it, make the cauliflower rice.
Step 7
If you’re not using pre-riced cauliflower, go ahead and rice it with a box grater or food processor.
Step 8
Heat the olive oil in a large skillet over medium heat.
Step 9
Add the cauliflower and cook for 5-8 minutes until it starts to turn slightly golden brown.
Step 10
Add the coconut aminos or soy sauce, lime juice, garlic powder, and salt. Mix well and cook for 2 additional minutes.
Step 11
Shred the chicken with two forks and serve over a bed of cauliflower rice. Top with more fresh cilantro.
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