Shredded Cilantro Lime Chicken + Cauliflower Rice

Easy Shredded Cilantro Lime Chicken + Cauliflower Rice recipe for a quick and savory paleo dinner or a perfect addition to your weekly meal prep!

Prep: 15 minCook: 35 minTotal: 50 min
Servings: 4 servings 1x


For the chicken:

  • 1 lb. boneless, skinless chicken breasts
  • 2 Tbsp. olive oil
  • 1 Tbsp. chopped, fresh cilantro
  • 1 lime, juiced
  • 3/4 tsp. salt
  • 1/2 tsp. pepper

For the cauliflower rice:

  • 1 tsp. olive oil
  • 12 oz. riced cauliflower, fresh or frozen (about 2 cups or one head)
  • 1 Tbsp. coconut aminos or soy sauce
  • 1 tsp. lime juice
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt


  1. Add the chicken breasts to a bowl or plastic bag and add the olive oil, cilantro, lime juice, salt, and pepper.
  2. Let the chicken marinate in the fridge for 30 minutes.
  3. Preheat the oven to 400F.
  4. Remove the chicken from the marinade and lay it on a baking sheet with a rim.
  5. Bake in the preheated oven for 25 minutes, or until the internal temperature reaches 160F.
  6. While the chicken cools so you can shred it, make the cauliflower rice.
  7. If you’re not using pre-riced cauliflower, go ahead and rice it with a box grater or food processor.
  8. Heat the olive oil in a large skillet over medium heat.
  9. Add the cauliflower and cook for 5-8 minutes until it starts to turn slightly golden brown.
  10. Add the coconut aminos or soy sauce, lime juice, garlic powder, and salt. Mix well and cook for 2 additional minutes.
  11. Shred the chicken with two forks and serve over a bed of cauliflower rice. Top with more fresh cilantro.
© The Toasted Pine Nut