Grilled Chicken with Cilantro-Lime Cauliflower Rice Recipe

Yields: 4 servings
Prep time: 20 minutes
Cook time: 25-30 minutes


For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts (about 4 breasts)
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Cilantro-Lime Cauliflower Rice

  • 1 large head cauliflower, riced (or 16 oz bag of frozen cauliflower rice)
  • 2 tablespoons olive oil
  • 1/2 cup chopped cilantro
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


1. Marinate the Chicken:

  • In a large bowl or zip-top bag, combine olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper.
  • Add the chicken breasts to the marinade, making sure they are well coated.
  • Place the bowl/bag in the refrigerator to marinate for at least 30 minutes or up to several hours for maximum flavor.

2. Make the Cauliflower Rice (if not using frozen):

  • Cut the cauliflower into florets and remove the thick stem.
  • Pulse florets in a food processor until they resemble rice-sized pieces. You may need to do this in batches.

3. Grill the Chicken:

  • Preheat your grill to medium-high heat.
  • Remove the chicken from the marinade and grill it for about 5-7 minutes per side, or until the internal temperature reaches 165°F.

4. Cook the Cauliflower Rice:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the cauliflower rice and season with salt and pepper.
  • Cook the cauliflower rice for 5-7 minutes, or until tender-crisp.
  • Remove from heat and stir in the cilantro and lime juice.

5. Assemble and Serve:

  • Place a generous scoop of cauliflower rice on a plate.
  • Top with a grilled chicken breast.
  • Add your favorite toppings like avocado, salsa, sour cream, or shredded cheese (optional).


  • To save time, use pre-riced cauliflower or frozen cauliflower rice.
  • Experiment with different spices or add-ons like red onion or bell peppers to your cauliflower rice.
  • If you don’t have a grill, pan-sear the chicken in a skillet over medium-high heat for a similar effect.
  • Leftovers will keep in the refrigerator for 3-4 days.


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