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Keto Cilantro Lime Chicken "Rice" Bowl
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5 from 1 vote

Keto Cilantro Lime Chicken with Avocado Salsa

Combining the bright, rich southwest flavors of cilantro, lime and avocado, this Keto Cilantro Lime Chicken cauli-rice bowl is a tasty and filling meal to treat your taste buds.
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4 people


Cilantro Lime Chicken Marinade

  • 4 chicken breasts
  • 2 limes juiced
  • 4-5 garlic cloves minced
  • 2 tbsp avocado oil
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup cilantro chopped
  • 1/4 cup Kumana Foods “Be Mango” Sauce

Avocado Salsa

  • 4 large avocados diced
  • 1/2 lime juiced
  • 1 garlic clove minced
  • 1/4 cup cilantro chopped
  • 4 tbsp Kumana Foods “Be Mango” Sauce

Cilantro Lime Cauli-Rice

  • 14 oz riced cauliflower steamed
  • 1/4 cup cilantro chopped
  • 1/2 lime juiced
  • 1 pinch of salt


  • Additional cilantro chopped
  • Crushed red pepper
  • Thinly sliced red onion


  • Combine all ingredients for the cilantro lime chicken marinade in a bowl and whisk to combine. Transfer to a large freezer bag, with chicken breasts, and marinade in fridge for 30 minutes, up-to 3 hours.
  • Heat cooking surface to medium high heat, discard marinade and grill chicken breasts for 4-6 minutes per side till completely cooked.
  • While chicken is cooking, prepare the avocado salsa by cutting avocados into small chunks and gently stirring in the remaining ingredients. Set aside.
  • Steam a bag of riced cauliflower and stir in the cilantro, lime and salt. Mix to combine.
  • Slice chicken breasts and place over a bed of cauli-rice. Spoon avocado salsa over the top and garnish with crushed red pepper, chopped cilantro and sliced red onions.