Paleo Lime Jerk Chicken Cauliflower Rice Bowls

Total time1 hr 15 min

Prep time20 min

Cook time25 min

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.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!