# What You Need:
→ For the Chicken
01 - 1 lb 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
→ For the Cauliflower Rice
10 - 1 large head cauliflower, about 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 - In a large bowl, whisk together lime juice, cilantro, olive oil, garlic, cumin, chili powder, salt, and black pepper. Add chicken breasts and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor development.
02 - While the chicken marinates, remove leaves and core from the cauliflower. Chop into florets and pulse in a food processor until the texture resembles rice grains.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the processed cauliflower rice, season with salt and pepper, and sauté for 5 to 7 minutes until tender. Stir in lime juice and cilantro, then set aside and keep warm.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 5 to 6 minutes per side, or until fully cooked through and juices run clear. Allow chicken to rest for 5 minutes, then slice into strips.
05 - Divide cooked cauliflower rice among 4 serving bowls. Top each bowl with sliced chicken, cherry tomato halves, avocado slices, red onion, and fresh cilantro. Serve with lime wedges on the side.
