Anti Inflammatory Whole30 Cilantro-Lime Jerk Chicken Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 2 tbsp avocado oil, divided
- 1 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp ground allspice
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp cayenne pepper
- ½ tsp black pepper
- ¾ tsp salt
For the cauliflower rice
- 1 medium head cauliflower, cut into florets (about 4 cups florets)
- 1 tbsp avocado oil
- ¼ tsp salt
For the mango salsa
- 1 cup fresh mango, diced small (about 1 medium mango)
- ½ cup red bell pepper, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ¼ tsp salt
For the cilantro-lime drizzle
- ½ cup fresh cilantro, packed
- 3 tbsp fresh lime juice
- 3 tbsp avocado oil
- ¼ tsp salt
For serving
- 2 medium avocados, sliced
- lime wedges, for serving (optional)
Instructions
- 1
In a large bowl, whisk together 1 tbsp of the avocado oil (for the chicken), coconut aminos, 1 tbsp lime juice, allspice, smoked paprika, dried thyme, cinnamon, ginger, cayenne, black pepper, and 3/4 tsp salt until combined. Add the chicken thighs and turn to coat thoroughly. Let marinate at room temperature for 30 minutes.
- 2
While the chicken marinates, make the cauliflower rice: pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 one-second pulses per batch. Do not over-process — the pieces should resemble grains of rice, not a paste.
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