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Cilantro Lime Chicken Thighs with cauliflower rice on a white plate on top of a light blue and white checkered cloth napkin
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5 from 1 vote

Cilantro Jalapeño Lime Chicken Thighs with Cilantro Lime Cauliflower Rice

Prep Time20 mins
Cook Time20 mins
Marinating time20 mins
Total Time1 hr
Course: Main Course
Cuisine: American, Mexican
Servings: 4 servings (2 thighs per person)
Calories: 618kcal
Author: Gluten Free & More

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
US Customary - Metric

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

Calories: 618kcal | Carbohydrates: 13g | Protein: 47g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 1120mg | Potassium: 1060mg | Fiber: 4g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 84mg | Calcium: 73mg | Iron: 3mg