Whole 30 Whole30 Cilantro-Lime Jerk Chicken Bowls
Bold jerk spices meet bright Caribbean-inspired flavors in this bowl that genuinely earns a spot in your regular dinner rotation. The chicken thighs get a marinade built from allspice, smoked paprika, cinnamon, ginger, and cayenne — all completely compliant — then seared until the skin is deep golden and crackling. Coconut aminos stand in for soy sauce, delivering that savory depth without any of the off-limits ingredients that make so many jerk-style recipes tricky to navigate. Underneath it all, cauliflower rice soaks up every drop of the pan juices, while fresh mango salsa and sliced avocado bring sweetness and creaminess that make the whole bowl feel indulgent rather than restrictive. The cilantro-lime drizzle — blended smooth from fresh cilantro, lime juice, and avocado oil — ties everything together with a punchy, herby finish. It serves four, so it's just as good for a weeknight family dinner as it is for meal-prepping bowls to get you through a busy stretch of the program. This is the kind of recipe that makes it genuinely easy to forget you're eating within any kind of framework at all.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!