Cilantro Jalapeño Lime Chicken Thighs with Cilantro Lime Cauliflower Rice
This Cilantro Jalapeño Lime Chicken Thighs with Cilantro Lime Cauliflower Rice recipe is excellent for an easy weeknight meal. You can make the marinade in the morning and then by the time dinnertime comes, all you have to do is cook the chicken and the cauliflower rice. The actual cooking time takes less than 20 minutes if you multi-task or maybe 30 minutes if you make the chicken and then the cauliflower rice. Either way, it’s simple!
Using Bell & Evans Organic Boneless Skinless Chicken Thighs gives you moist, delicious results. Personally, I like chicken thighs better than chicken breast because they are juicier and there’s less of a chance that you’ll dry them out and end up with disappointing chicken.
This dish is a staff favorite for lunch. It’s so full of flavor plus it’s low in carbs, which is great since swimsuit season is right around the corner!
Get more gluten-free figure-friendly recipes.
Cilantro Jalapeño Lime Chicken Thighs with Cilantro Lime Cauliflower Rice
Ingredients
For the Chicken Thighs:
- 1 package Bell & Evans Organic Boneless Skinless Chicken Thighs
- ½ cup plus 2 tablespoons olive oil , divided
- 2 limes , finely zested and juiced, divided (zest of one lime for rice)
- 2 large garlic cloves , finely minced
- 1 jalapeño pepper , seeded, deveined, and finely minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons kosher or fine sea salt
- ¾ teaspoon black pepper
For the Cauliflower Rice:
- 2 (10 ounce) bags frozen cauliflower rice
- 1 tablespoon olive oil
- 1 tablespoon butter
- Zest of 1 lime (from one of the limes used in the chicken)
- ½ cup cilantro , finely chopped
- Kosher or fine sea salt , to taste
- Black pepper , to taste
Instructions
Make the chicken:
- Place the chicken thighs in a large food storage bag. Combine olive oil, lime juice, zest of 1 lime, garlic, jalapeño, onion and garlic powders, salt, and pepper in a bowl and whisk to combine. Add to the chicken and marinate for 20 minutes at room temperature or up to 8 hours refrigerated.
- If refrigerated, allow to sit at room temperature for a few minutes before cooking.
- Heat 2 tablespoons olive oil in a large skillet over medium heat until it starts to sizzle. Shake the marinade off the chicken thighs and place in the skillet, being careful not to over crowd (cook in batches if needed). Cook for 5 minutes or until browned. Flip and cook for another 5-7 minutes or until browned and the chicken has reached an internal temperature of 165 degrees. Discard marinade. Let rest a few minutes before serving with Cilantro Lime Cauliflower Rice.
Make the Cilantro Lime Cauliflower Rice:
- Cook the cauliflower rice per the package instructions. Heat the oil and butter in a large skillet over medium heat until the butter has melted, and the oil starts to sizzle. Add the cooked cauliflower rice and cook for 2-3 minutes or until the cauliflower has dried out. Add the grated zest of 1 lime and the cilantro. Season to taste with salt and pepper.
Nutrition
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