Cauliflower Rice Bowl with Chili Lime Chicken and Avocado

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Total Time: 40 min

Cook Time:

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Nutrition Facts

Nutrition information
per serving

Calories 280
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 65mg
Sodium 640mg
Total Carbs 11g
Dietary Fiber 5g
Total Sugars 4g
Protein 29g
Potassium 480mg

Vitamin A 57 mcg; Vitamin C 65 mg; Calcium 32 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 82 mcg; Omega 3 Fatty Acid 0 g

% Daily Value*: Vitamin A 6%; Vitamin C 110%; Calcium 4%; Iron 10 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A simple and healthy cauliflower rice bowl with chili lime chicken and California Avocados. You can make a big batch of the chicken for salads, avocado cauliflower rice bowls, avocado lettuce wraps and more.

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Serves: 4

Rice Bowl Ingredients 1 tsp. coconut oil 2 cups fresh cauliflower rice 1/2 cup red bell pepper, chopped 1 tsp. chili powder 1 Chili Lime Chicken Breast, cooked and warm, cut into slices (recipe below) 1 ripe, Fresh California Avocado, seeded, peeled and sliced 1/8 tsp. kosher salt, or to taste 1/8 tsp. fresh black pepper, or to taste Chili Lime Chicken Breast Ingredients 1 lb. chicken breasts, pounded to ½ inch thickness Chili Lime Rub 2 Tbsp. olive oil 1 tsp. chili powder 1 tsp. chipotle chili powder, optional for more heat 1/2 tsp. ground cumin 1/2 tsp. smoked paprika 1/2 tsp. onion powder 1/2 tsp. garlic powder 3/4 tsp. salt 1/4 tsp. pepper 1 tsp. brown sugar 2 Tbsp. lime juice Lime Zest from 1 lime

Chili Lime Chicken Breast Instructions:

  1. In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts.
  2. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.


  1. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
  2. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium.
  3. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
  4. Garnish with extra fresh lime juice if desired.


  1. If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
  2. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
  3. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
  4. Remove chicken from grill and let rest 5 minutes before slicing.

Rice Bowl Instructions:

  1. In a medium skillet, heat coconut oil to medium heat. Add cauliflower rice, red bell pepper and chili powder. Stir together and sauté for 6 minutes, or until bell pepper is tender.

In two medium bowls, assemble cauliflower rice mixture topped with sliced chicken and sliced California Avocados. Sprinkle with Kosher salt and fresh black pepper, to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

You can’t always tell if an avocado is ripe just by its color.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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