Paleo Lime Jerk Chicken Cauliflower Rice Bowls
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Learn more →Ingredients
4 servings
For the jerk chicken
- 1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 3 tbsp coconut aminos
- 3 tbsp fresh lime juice (about 2 limes)
- 1 tbsp avocado oil
- 1 tbsp fresh ginger, finely grated
- 2 tsp ground allspice
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 1 tsp salt
- 2 green onions (scallions), green tops only, thinly sliced
For the cauliflower rice
- 1 medium head cauliflower (about 4 cups riced)
- 1 tbsp avocado oil
- 2 cloves garlic, minced
- 1 tbsp fresh lime juice
- ¼ tsp salt
For the mango salsa
- 1 cup fresh mango, diced small
- ¼ cup red bell pepper, finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 1 ripe avocado, sliced
- lime wedges, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the coconut aminos, 3 tbsp lime juice, 1 tbsp avocado oil, grated ginger, allspice, smoked paprika, dried thyme, cayenne, cinnamon, black pepper, 1 tsp salt, and sliced scallion greens until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.
- 2
While the chicken marinates, pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Set aside.
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