Print

Cajun Chicken Cauliflower Rice Bowls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

These Cajun Chicken Cauliflower Rice Bowls offer a healthy, flavorful meal featuring tender spiced chicken thighs served over light and fluffy cauliflower rice, topped with fresh avocado, red bell pepper, mango, and a creamy lime dressing. Perfect for a low-carb, nutritious dinner option with vibrant textures and a zesty kick.

Ingredients

For the Chicken

  • 6 boneless, skinless chicken thighs (about 1.5 pounds total)
  • 1 tablespoon Cajun seasoning (adjust to taste)
  • 1 tablespoon vegetable oil

For the Cauliflower Rice

  • ½ tablespoon vegetable oil
  • 4 cups cauliflower rice
  • Salt and freshly ground black pepper, to taste

For the Toppings

  • 1 avocado, peeled and sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 mango, peeled and chopped
  • ½ red onion, diced

For the Lime Dressing

  • ¼ cup plain yogurt
  • 1 tablespoon extra virgin olive oil (add more if needed to thin)
  • 2 tablespoons lime juice
  • ½ teaspoon lime zest
  • 1 tablespoon chopped fresh cilantro (optional)
  • 1 teaspoon white vinegar
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

For Garnish

  • Sliced green onions
  • Chopped fresh cilantro or parsley

Instructions

  1. Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season the chicken thighs evenly with Cajun seasoning. Add the chicken to the skillet in a single layer, cooking in batches if needed to avoid crowding. Sear the chicken for 5 minutes on one side, then flip and cook for an additional 7 minutes or until the chicken is cooked through and no longer pink inside. Remove from skillet and let rest for 5 minutes before slicing.
  2. Prepare the Cauliflower Rice: In the same skillet, add ½ tablespoon vegetable oil and heat over medium-high. Stir in the cauliflower rice, season with salt and pepper, and cook for 3 to 4 minutes, stirring frequently until tender but not mushy. Remove from heat and let cool slightly.
  3. Make the Lime Dressing: In a mixing bowl, whisk together the plain yogurt, extra virgin olive oil, lime juice, lime zest, chopped fresh cilantro (if using), white vinegar, honey, minced garlic, salt, and black pepper until well combined. Taste and adjust seasoning if necessary, adding more lime juice or honey if desired.
  4. Assemble the Bowls: Divide the cauliflower rice evenly among 4 bowls. Top each bowl with sliced Cajun chicken thighs, avocado slices, red bell pepper slices, chopped mango, and diced red onion.
  5. Dress and Garnish: Drizzle the creamy lime dressing on top of the assembled bowls. Garnish each with sliced green onions and chopped fresh cilantro or parsley. Serve immediately and enjoy this vibrant, healthy meal.

Notes

  • Cooking the chicken in batches helps ensure even cooking and a nice sear.
  • You can substitute chicken breasts if preferred, but adjust cooking time accordingly.
  • If cauliflower rice is not available, you can pulse fresh cauliflower florets in a food processor until rice-sized.
  • The dressing can be thinned with a bit more olive oil or lime juice if desired.
  • For extra heat, add more Cajun seasoning or a pinch of cayenne pepper.

Find it online: https://yumntasty.com/cajun-chicken-cauliflower-rice-bowls-recipe/