SERVES 4

    PREP TIME: 15 minutes

    COOK TIME: 30 minutes

    While moving into our new place, we got a little too obsessed with going to Whole Foods for their epic lunch buffet and eating until we couldn’t eat any more. One of my favorites quickly became their Cilantro Cauliflower Rice. Unlike most cauliflower rice dishes I’d tried, it was served cold. I had that rice every darn day and never got sick of it. Paired with spicy chicken thighs as it is in this recipe, it can’t be beat!

    If you want to bump up the fat content, Avocado Lime Dressing (here) is awesome drizzled over the top of these bowls.


    1 medium head cauliflower (about 1½ lbs/680 g), or 3 cups (375 g) pre-riced cauliflower

    ⅓ packed cup (27 g) chopped fresh cilantro leaves and stems

    ¼ cup (60 ml) avocado oil

    2 tablespoons lime juice

    2 green onions, sliced

    ½ teaspoon finely ground sea salt

    ¼ teaspoon ground black pepper


    2 tablespoons avocado oil

    1 tablespoon lime juice

    1½ teaspoons chili powder

    1 teaspoon garlic powder

    2 teaspoons erythritol

    2 teaspoons hot sauce

    ¾ teaspoon ground cumin

    ½ teaspoon paprika

    ¾ teaspoon finely ground sea salt

    ¼ teaspoon ground black pepper

    1 pound (455 g) boneless, skinless chicken thighs

    1. If you’re using pre-riced cauliflower, skip ahead to Step 2. Otherwise, cut the base off the head of cauliflower and remove the florets. Transfer the florets to a food processor or blender and pulse 3 or 4 times to break them up into small (¼-inch/6-mm) pieces.
    2. Put the riced cauliflower in a large saucepan and cover completely with water. Cover with the lid and bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes, until fork-tender. (You don’t want to let it get mushy!) Once done, drain, pressing the cauliflower with the back of a spoon to get out as much water as possible. Transfer the drained cauliflower to a large mixing bowl and place in the fridge to cool.
    3. Make the chili lime chicken: Combine all the ingredients but the chicken thighs in a large frying pan. Whisk to combine, then add the chicken and turn to coat. Cover and set over low heat for 25 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
    4. After 20 minutes, pull the cooked cauliflower out of the fridge and add the remaining ingredients for the cauliflower rice salad. Toss to coat, then divide evenly among 4 bowls. Top each bowl with one-quarter of the chili lime chicken and drizzle with a bit of the pan sauce. Serve!

    STORE IT: Keep the chicken and cauliflower rice salad in separate airtight containers in the fridge for up to 3 days or in the freezer for up to 1 month.

    REHEAT IT: Wonderful enjoyed cold, or transfer a single serving of the chicken to a microwave-safe dish, cover, and microwave for 1 minute. Serve the chicken alongside the chilled cauliflower rice salad.

    THAW IT: Place in the fridge and allow to thaw completely, then follow the reheating instructions above.

    PREP AHEAD: To prepare the cauliflower for the salad ahead, complete Steps 1 and 2 and store in the fridge for up to 1 day before serving.

    To prepare the chile lime chicken ahead, place all the ingredients for the chicken in a large zip-top freezer bag and freeze for up to 1 month. When ready to make the rest of the recipe, thaw the chicken completely in the fridge before picking up at Step 3.

    Per serving:

    calories: 268 | calories from fat: 124 | total fat: 13.8 g | saturated fat: 2.5 g | cholesterol: 96 mg

    sodium: 454 mg | carbs: 10.4 g | dietary fiber: 5 g | net carbs: 5.4 g | sugars: 4 g | protein: 25.7 g

    FAT : 46%
    CARBS : 16%
    PROTEIN : 38%