Don’t you just want to eat everything in a bowl, like this cilantro lime chicken bowl?! I do. It’s funny because when Justin and I first started dating I remember we were exchanging food photos over text…yes, this food obsession has been from the very beginning! Anyway, we were exchanging photos of eggs we made for dinner one night. You know, before we lived together and cooked our dinners together every night. Maybe it was our way of flirting…food does speak right to my heart! Justin’s eggs were on a plate, and mine were in a bowl. I thought it was so strange that he’d eat his eggs on a plate. Do you eat your eggs on a plate, or in a bowl? Just curious.
Eating from a bowl is just better
These days, I notice many of our meals are eaten in a bowl, like sometimes it feels like we need to run the dishwasher just to have clean bowls. I don’t even know the last time Justin had eggs on plate…actually I do. It was on a weekend recently when I made pancakes, bacon, and scrambled eggs. We ate the pancakes on a plate (duh! eating pancakes in a bowl would be silly!). So, the eggs went on the plate as well. That seems totally logical though. Ha! I’m sure he loves how my quirks have worn off on him!
This cilantro lime chicken bowl
Moving along to what this post is actually about…our cilantro lime chicken bowl! Hooray! It is like a little citrus fiesta, all wrapped up in a complete bowl meal. I think that is why I love bowls so much…you can get all the nutrients you need and want all in one package, bundled up in a tasty little bowl. Plus, it looks pretty cool, too!
A version of this recipe was originally created for our upcoming e-cookbook 30-Minute Paleo Meals! It will be a collection of our favorite recipes, all made in 30 minutes or less AND even better, with seven or less ingredients (not including oils, salt, and pepper of course). We can’t wait to share more with you! We decided this cilantro lime chicken bowl was better suited for the blog, and we are actually happy we get to share it sooner than the release of our cookbook!
The yummy avocado cream sauce
Have you ever made an avocado cream before?! Just looks at how it catches the light, and then imagine the dairy-free creamy goodness it adds to your bowl. There are just so many layers and flavors, all wrapped up in this bowl. If eating every meal in a bowl is wrong, I don’t even want to be right.
Give this cilantro lime chicken bowl at try, and let us know how it goes by leaving a comment below. Also, snap a photo and tag us on Instagram @realsimplegood so we can check it out!
Cilantro Lime Chicken Bowl (Paleo, Whole30 + Dairy-Free)
For the chicken:
- 3 tbsp avocado or olive oil
- 1 lime - the zest and juice
- 2 tbsp fresh cilantro - chopped and more for garnish
- 1/4 tsp each: salt and pepper
- 2 lbs chicken breast
For the avocado cream:
- 1 avocado
- 1 lime - just the juice
- 2 tbsp avocado or olive oil
- 1 tsp garlic powder
- Salt and pepper - to taste
- 1-2 tbsp water
For the cauliflower rice:
- 1 head of cauliflower or 1 bag of already riced cauliflower
- 1 tbsp avocado or olive oil
- 1 handful fresh cilantro - chopped
- Salt and pepper - to taste
- First make the marinade for your chicken. In a large ziplock, combine your avocado or olive oil, lime zest and juice, chopped cilantro, salt, and pepper.
- Then, place your chicken breasts between two sheets of parchment paper or plastic wrap and use a meat mallet or rolling pin to flatten your chicken so that the pieces are even in thickness. Then, add your chicken to the ziplock with the marinade and mix everything around so the chicken is fully coated. Place in the fridge to marinate for at least 15 minutes. I let ours marinate for about an hour and it was great!
- While the chicken is marinating, make your avocado cream. Place all of the avocado cream ingredients in a blender or food processor and blend until smooth and creamy. Start with one tablespoon of water. You may need to add more water to get the consistency thinner depending on the size of avocado used. It should be like a thick and creamy salad dressing.
- Also while the chicken is marinating, if you are making cauliflower rice from a head of fresh cauliflower, use your food processor to rice the cauliflower. Then, place your riced cauliflower in a large skillet on the stove. Add your chopped cilantro, and season with your avocado or olive oil, salt and pepper.
- Once the chicken is done marinating, cook it on the grill outside or in a cast iron skillet on the stove. Either way, use medium-high heat and grease the grill our your grill pan with more avocado or olive oil. Place your chicken on the grill or in the pan and cook for about 6 minutes on each side, or until the chicken is cooked all the way through.
- While the chicken is going, cook your cauliflower rice. It will only take about 5 minutes, so you can wait till you flip the chicken to start. Cook your cauliflower rice over medium heat, stirring occasionally. You can also cover your pan to speed up the cooking time as needed.
- Once your chicken is done, turn off the stove and serve your dinner...in a bowl! Start by creating a bed of cauliflower rice, then add your chicken on top, drizzle the avocado cream, and top with fresh cilantro.