Paleo Lime Jerk Chicken Cauliflower Rice Bowls
Bold jerk spices, bright citrus, and creamy avocado come together in these vibrant bowls that feel like a full Caribbean escape on a weeknight. The chicken thighs are marinated in a punchy blend of coconut aminos, fresh lime juice, allspice, smoked paprika, ginger, and cayenne, then seared until the skin is deeply caramelized and irresistible. Coconut aminos stand in for soy sauce here, keeping the whole dish completely grain- and legume-free without sacrificing any of that savory depth. Instead of rice, cauliflower gets pulsed and pan-cooked with garlic and lime until tender and fragrant — it's a genuinely satisfying base that soaks up every bit of the jerk drippings. A quick fresh mango salsa with red bell pepper and cilantro adds a cool, sweet contrast that balances the heat beautifully. Everything comes together in one skillet and a food processor, making cleanup surprisingly manageable for a dish this impressive. Serves 4, so it's just as good for a casual dinner party as it is for meal-prepping lunches through the week.
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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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