​Cilantro Lime Chicken with Avocado Salsa over ​Cilantro Lime Cauli Rice

I should have made this last week because it's a perfect Cinco De Mayo kind of meal. I was a little skeptical if I would enjoy this recipe at first because the bunch of cilantro really smelled up the kitchen, but this meal turned out awesome! I cut the Avocado Salsa down to about ¼ of what the recipe called for because you just can't meal prep guacamole. So I made salsa for two meals and will just prep more two more times this week. This recipe was super easy and fast to make and the weather was perfect for grilling, so I really enjoyed prepping this meal! Also, I found a new cauliflower rice recipe that called for under five ingredients and still tasted yummy. That is a win. Hope you enjoy this one!

Cilantro Lime Chicken with Avocado Salsa
Ingredients:
Cilantro Lime Chicken:

•  1.5 lb. boneless chicken breast
•  ¼ cup lime juice
•  2 tablespoons olive oil
•  ¼ cup fresh cilantro
•  ½ teaspoon ground cumin
•  ¼ teaspoon salt

 Avocado Salsa*:

•  4 avocados, diced
•  ½ cup fresh cilantro, diced
•  3 tablespoons lime juice
•  ½ tablespoon red wine vinegar
•  ½ teaspoon red pepper flakes
•  1 garlic clove, minced
•  salt to taste
• Some chopped tomatoes 

* I only made about ¼ of this salsa recipe

Directions:

1. To a small bowl, add ¼ cup of lime juice, olive oil, ¼ cup of fresh cilantro, ground cumin, and ¼ teaspoon of salt. Whisk until mixed.
2.  Add chicken and marinade to a large ziplock bag. Let chicken marinade for 15 minutes.
3.  Preheat grill to medium high heat (about 400 degrees). Place chicken on grill and grill each side for 4-6 minutes, until chicken is no longer pink. Remove and let sit.
4.  To make the avocado salsa: add avocado, ½ cup fresh cilantro, 3 tablespoons lime juice, red wine vinegar, red pepper flakes, garlic clove, chopped tomatoes and salt to a small bowl. Gently toss to mix.
5.  Top Cilantro Lime Chicken with fresh Avocado Salsa.

Original recipe found here


​Cilantro Lime Cauliflower Rice
Ingredients:

• 1 head of cauliflower (I used two heads)
• 1 lime
• 2 cloves of garlic
• 1 handful chopped cilantro

Directions:

1. Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
2. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
3. Toss with cilantro and juice from the whole lime.

Original recipe found here