I have been getting SO many requests for my chipotle chicken recipe with cilantro lime cauliflower rice that I decided to put it up on the site. I don’t usually share recipes on the blog – I reserve them for folks on my free VIP email list (they get my super favorite stuff like Paleo ice cream and sweet potato nachos). But, since this one was in such high demand and everyone who tries it totally loves it, I thought I’d be a nice girl and put it up here for everybody!
I’m a big fan of Chipotle Mexican Grill. When I go there, I usually get a salad with chicken. I found that sometimes I want something more substantial (salads don’t usually fill me up, I need cruciferous veggies for the satiety factor) so I was determined to make a version of a Chipotle burrito bowl but with cauliflower rice. I gotta say: I think I did it. I made a super quick video of the cauli rice process, too, since that sometimes confuses people. Here’s the recipe – I hope you love it! Definitely let me know!
What you’ll need to get at the grocery:
- 1 head of cauliflower
- Coconut oil
- Fresh lime
- Coconut milk
- Chicken thighs (you can use breasts but thighs are more moist)
- Chilis in adobo (canned)
- Green chilis (canned)
- Red onion
- Garlic (fresh)
- Extra virgin olive oil
The first thing you need to do is create the marinade for your chicken. I marinated mine for about 6 hours but nex time I’ll do it overnight for even more intense flavor. So, minimum: 6 hours. Maximum: overnight.
To create your marinade, put the following ingredients in your food processor or high powered blender:
- 1 can of chilis in adobo
- 1 small can of green chilis
- 1/2 raw red onion (I sliced it a few times before adding it in)
- 4 garlic cloves
- 1 tsp cumin
- 2 tsp salt
Blend well. Once it is blended, add to the mixture 1/4 cup of extra virgin olive oil and blend again.
Place your chicken in a baking dish (or you can use a gallon size ziploc bag) and add the marinade. Let sit for AT LEAST 6 hours while refrigerated.
Alright – before chow time you need to make your cauliflower rice. Add your raw cauliflower florets to a food processor and pulse until it is shredded to a small, rice-like size (you can also use a cheese grater if you don’t have a food processor but be prepared for a mess).
In a large saute pan, add 1 tablespoon of coconut oil. When the oil is melted and the pan is hot, add your riced cauliflower. Let that sit over medium heat, stirring occassionally for about 3-5 minutes. Then add:
- The juice of 1/2 a lime
- 2 tsp salt
- 1/4 cup chopped fresh cilantro
- 1/4 cup coconut milk
Cover and let cook for about 20 minutes, stirring occassionally over medium/low heat.
While your cauliflower rice is cooking, remove your chicken from the marinate and chop it into bite-sized pieces (sometimes I’ll bake the thighs whole. Just depends on my mood). Heat 2 tbsp of extra virgin olive oil in a large saute pan and add the chicken, cooking thoroughly.
Top the cauliflower rice with your chicken, some of the sauce from the pan and garnish with avocado or guacamole! Enjoy the heck out of it! I certainly did! (If you need more direction on the cauliflower rice, I made a video of how to make it which is up on the facebook page)