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A Cilantro Lime Chicken Bowl shot from over the top.

Cilantro Lime Chicken with Tex-Mex Cauliflower Rice

Valerie Brunmeier
This easy Cilantro Lime Chicken with Tex-Mex Cauliflower Rice cooks all in one skillet in under 30 minutes! Spoon into bowls and add your favorite toppings for a colorful, flavor-packed meal.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 422 kcal


  • ¾ teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 2 tablespoon vegetable or canola oil or as needed, divided
  • 1 ½ pounds boneless skinless chicken breast, cut into bite-size pieces
  • 1 lime zested and juiced
  • cup fresh cilantro minced
  • 1 red bell pepper diced (about 1 cup)
  • ½ cup diced onion
  • 2 cloves garlic minced
  • 10 ounce bag frozen riced cauliflower about 3 cups (don’t thaw)
  • 1 cup frozen corn don’t thaw
  • 15 ounce can black beans (low sodium) rinsed and drained

For Serving (Optional)

  • lime wedges
  • hot sauce or salsa
  • light sour cream
  • sliced avocado
  • shredded cheese like cotija or Monterey Jack


  • Combine the salt, pepper, cumin, and garlic powder in a small bowl and set aside.
  • Heat 1 tablespoon oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the chicken and season with about half of the seasoning mixture (just eyeball it). Cook, stirring, until browned and cooked through, about 4 to 5 minutes. Add the lime zest and juice and the cilantro. Remove the skillet from the heat and stir to combine. Transfer the chicken to a plate and set aside. Make sure chicken gets very browned on this step.
  • Return the skillet to MEDIUM heat and add a little more oil to the pan, if needed. Add the onion, bell pepper, and garlic. Stir, scraping up any browned bits off the bottom of the skillet. Saute until the onion and bell pepper are tender, about 2 to 3 minutes.
  • Add the riced cauliflower, corn, black beans and the remaining seasoning mix. Cook, stirring occasionally, until the cauliflower and corn are tender and warmed through, about 2 to 3 minutes. Remove from the heat and spoon the cooked chicken over the top.
  • Serve in bowls with toppings, as desired.


Calories: 422kcalCarbohydrates: 35gProtein: 45gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 109mgSodium: 818mgPotassium: 1449mgFiber: 8gSugar: 4gVitamin A: 1088IUVitamin C: 84mgCalcium: 76mgIron: 3mg
Keyword cilantro lime chicken with tex-mex cauliflower rice
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