# What You'll Need:
→ Chicken Marinade
01 - 1 pound boneless, skinless chicken breasts
02 - 2 tablespoons fresh lime juice
03 - 2 tablespoons chopped fresh cilantro
04 - 2 teaspoons olive oil
05 - 2 garlic cloves, minced
06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Cauliflower Rice
10 - 1 large head cauliflower, approximately 6 cups florets
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1 tablespoon fresh lime juice
15 - 2 tablespoons chopped fresh cilantro
→ Toppings
16 - 1 cup cherry tomatoes, halved
17 - 1 avocado, sliced
18 - 1/2 cup thinly sliced red onion
19 - 1/4 cup chopped fresh cilantro
20 - 1 lime, cut into wedges
# How-To Steps:
01 - Whisk together lime juice, cilantro, olive oil, garlic, cumin, chili powder, salt, and black pepper in a large bowl. Add chicken breasts and toss until fully coated. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
02 - While chicken marinates, remove leaves and core from cauliflower. Chop into florets and pulse in a food processor until the texture resembles cooked rice grains.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add processed cauliflower rice, season with salt and pepper, and sauté for 5 to 7 minutes until tender. Stir in lime juice and cilantro, then transfer to a warm serving bowl.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 5 to 6 minutes per side until cooked through and juices run clear. Allow chicken to rest for 5 minutes, then slice into bite-sized pieces.
05 - Divide cauliflower rice evenly among 4 serving bowls. Top each portion with sliced chicken, cherry tomatoes, avocado slices, red onion, and fresh cilantro. Serve with lime wedges on the side.
