Cilantro Lime Chicke Bowl (Paleo | Gluten Free | Whole30)

Have you ever made an avocado cream before?! Just looks at how it catches the light, and then imagine the dairy-free creamy goodness it adds to your bowl. There are just so many layers and flavors, all wrapped up in this bowl. If eating every meal in a bowl is wrong, I don’t even want to be right.

You’ll Need:

For the chicken:

  • 2 tbsp avocado or olive oil
  • 1 lime - the zest and juice
  • 2 tbsp fresh cilantro - chopped and more for garnish
  • 1/4 tsp each: salt and pepper
  • 2 lbs chicken breast

For the avocado cream:

  • 1 avocado
  • 1 lime - just the juice
  • 2 tbsp avocado or olive oil
  • 1 tsp garlic powder
  • Salt and pepper - to taste
  • 1-2 tbsp water

For the cauliflower rice:

  • 1 head of cauliflower or 1 bag of already riced cauliflower
  • 1 tbsp avocado or olive oil
  • 1 handful fresh cilantro - chopped
  • Salt and pepper - to taste


  1. First make the marinade for your chicken. In a large ziplock, combine your avocado or olive oil, lime zest and juice, chopped cilantro, salt, and pepper.
  2. Then, place your chicken breasts between two sheets of parchment paper or plastic wrap and use a meat mallet or rolling pin to flatten your chicken so that the pieces are even in thickness. Then, add your chicken to the ziplock with the marinade and mix everything around so the chicken is fully coated. Place in the fridge to marinate for at least 15 minutes. I let ours marinate for about an hour and it was great!
  3. Get full recipe==>>