High Fructose Corn Syrup Free Paleo Smoky Chipotle Jerk Chicken Cauliflower Rice Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 2 tbsp avocado oil
- 2 tsp smoked paprika
- 1 tsp chipotle powder
- 1 tsp ground allspice
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp coconut aminos
- 1 tbsp fresh lime juice
For the cauliflower rice
- 1 medium head cauliflower, cut into florets (about 4 cups riced)
- 1 tbsp avocado oil
- 3 cloves garlic, minced
- ¼ tsp salt
For the mango salsa
- 1 cup fresh mango, diced small
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 2 ripe avocados, sliced
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, chipotle powder, allspice, thyme, cinnamon, ginger, black pepper, and salt. Add the coconut aminos and lime juice and stir into a paste. Rub the spice paste all over the chicken thighs, coating both sides. Let the chicken marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, make the mango salsa. In a medium bowl, combine the mango, red onion, jalapeño, cilantro, lime juice, and salt. Toss to combine and set aside.
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