I’ve perfected an AIP and Paleo Cilantro Lime Riced Cauliflower and Chicken Bowl that blends lime, chicken, and mango into a 16-minute skillet recipe that belongs in your Summer Chicken Recipes rotation.
I never thought a skillet dinner could feel like a mini vacation, but when boneless skinless chicken breasts meet mangoes it happens. The juicy sweetness of mango against warm savory chicken makes you pause mid bite and wonder how something so simple gets so right.
It’s bright, a little cheeky, not fussy, and honestly I keep making it because it refuses to be boring. This one sneaks into my Aip Paleo Recipes list and it’s already a favorite among my Summer Chicken Recipes.
Try not to get hooked, I dare you, though I know you probably will.
Ingredients
- Chicken: Lean protein filling and versatile, soaks up flavors but can dry out if overcooked
- Mango: Sweet juicy fruit adds natural sugar and fiber brings tropical brightness to the dish
- cilantro: Fresh citrusy herb, low calorie, gives herbal lift and color, some hate it
- Cauliflower rice: Low carb, adds bulk and veg, soaks sauces, keeps meal light
- Lime: Sour punch lots of vitamin C, brightens flavors and balances mango sweetness
- Ginger: Warm spicy kick, aids digestion, pairs great with garlic for depth and warmth
- Avocado oil: Neutral high heat oil healthy fats, helps sear chicken without overpowering flavors
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts (about 2 medium)
- 2 tablespoons avocado oil or coconut oil
- 1 teaspoon sea salt
- 1 teaspoon fresh grated ginger
- 2 cloves garlic minced
- 2 ripe mangoes peeled and diced (about 2 cups)
- 4 cups riced cauliflower (fresh or frozen, thawed)
- 1/2 cup fresh cilantro chopped
- zest of 1 lime
- juice of 2 limes (about 4 tablespoons)
- 2 tablespoons coconut aminos (optional)
- 2 green onions thinly sliced (green parts only)
- lime wedges for serving
How to Make this
1. Pat the chicken dry and pound or slice to an even thickness so it cooks evenly, about 1/2 inch; rub with 1 teaspoon sea salt, 1 teaspoon grated fresh ginger, the zest of 1 lime and the juice of 2 limes; if you want that extra umami add 1 to 2 tablespoons coconut aminos now; let sit 8 to 10 minutes at room temp.
2. While chicken rests, dice the mangoes, chop 1/2 cup cilantro, thinly slice the green parts of the 2 green onions, and thaw/squeeze any excess water from frozen riced cauliflower if using.
3. Heat a large skillet over medium-high and add 1 tablespoon avocado or coconut oil until shimmering.
4. Add the chicken and sear 7 to 8 minutes per side depending on thickness, flipping once, until edges are golden and internal temp reaches 165 F or juices run clear (total cook time roughly 14 to 16 minutes). Don’t overcrowd the pan.
5. Transfer chicken to a cutting board and let it rest at least 5 minutes so it stays juicy.
6. In the same skillet add the remaining 1 tablespoon oil, then add 2 cloves minced garlic and cook about 20 to 30 seconds until fragrant but not brown.
7. Add 4 cups riced cauliflower, stir to coat, season lightly (taste and adjust since you already used salt on the chicken) and stir fry 4 to 6 minutes until tender and slightly golden; press out extra moisture with the spatula if needed.
8. Stir in the diced mango, chopped cilantro and sliced green onion greens, toss just to warm the mango for 1 to 2 minutes so it stays bright and not mushy.
9. Slice the rested chicken across the grain, pile it over the cilantro lime mango riced cauliflower, drizzle more coconut aminos if you skipped it earlier, give a final squeeze of lime or serve with lime wedges, garnish with extra cilantro and lime zest and enjoy.
Equipment Needed
1. Large heavy skillet (10 to 12 inch) for searing chicken and stir frying cauliflower
2. Cutting board and chefs knife for pounding, slicing chicken and dicing mango
3. Meat mallet or rolling pin to pound chicken to about 1/2 inch thickness
4. Tongs and a heatproof spatula for flipping chicken and stirring cauliflower
5. Measuring spoons and a small measuring cup for oils, salt and lime juice
6. Microplane or fine grater for fresh ginger and lime zest
7. Small bowl for the marinade and another for mixing mango and herbs
8. Colander plus paper towels or a clean kitchen towel to drain and press out extra moisture from riced cauliflower
FAQ
Cilantro Lime Mango Chicken (AIP & Paleo) Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs for more flavor and moisture, they’ll take a few mins longer to cook.
- Avocado oil or coconut oil: use extra virgin olive oil for a milder taste, or rendered pork lard if you want a richer, higher smoke point fat.
- Riced cauliflower: try riced butternut squash or grated sweet potato for a sweeter, heartier base, or spiralized zucchini if you want it lighter.
- Coconut aminos (optional): sub with fish sauce for umami depth, or just extra lime juice plus a pinch of sea salt to keep it simple and soy free.
Pro Tips
1. If you can plan ahead, dry brine the chicken in the fridge up to 24 hours. Salt plus a little lime zest and coconut aminos pulls flavor deep into the meat and keeps it juicier. Take it out 20 to 30 minutes before cooking so it warms up a bit, you’ll get more even cooking.
2. Use a really hot cast iron or stainless pan to get a good sear, then finish in a 375 F oven if the pieces are thick. Sear for color, then pull at 160 to 162 F and let rest to reach 165 F. An instant read thermometer is worth it, it saves you from dry overcooked chicken.
3. Treat the mango like a topping not a cooked filler. Choose slightly firm mangoes, toss the dice with a bit of lime juice and a pinch of salt for 10 minutes to macerate, then drain any extra juice before adding. That keeps the cauliflower from getting soggy and the mango pops with flavor.
4. Kill excess moisture on the cauliflower rice before you cook it, squeeze it out with a clean towel or cheesecloth and cook in small batches over high heat so it browns instead of steams. If it’s still wet, spread it on a sheet pan and roast for 10 to 12 minutes to firm it up and get better texture.
Cilantro Lime Mango Chicken (AIP & Paleo) Recipe
I’ve perfected an AIP and Paleo Cilantro Lime Riced Cauliflower and Chicken Bowl that blends lime, chicken, and mango into a 16-minute skillet recipe that belongs in your Summer Chicken Recipes rotation.
4
servings
426
kcal
Equipment: 1. Large heavy skillet (10 to 12 inch) for searing chicken and stir frying cauliflower
2. Cutting board and chefs knife for pounding, slicing chicken and dicing mango
3. Meat mallet or rolling pin to pound chicken to about 1/2 inch thickness
4. Tongs and a heatproof spatula for flipping chicken and stirring cauliflower
5. Measuring spoons and a small measuring cup for oils, salt and lime juice
6. Microplane or fine grater for fresh ginger and lime zest
7. Small bowl for the marinade and another for mixing mango and herbs
8. Colander plus paper towels or a clean kitchen towel to drain and press out extra moisture from riced cauliflower
Ingredients
1 1/2 pounds boneless skinless chicken breasts (about 2 medium)
2 tablespoons avocado oil or coconut oil
1 teaspoon sea salt
1 teaspoon fresh grated ginger
2 cloves garlic minced
2 ripe mangoes peeled and diced (about 2 cups)
4 cups riced cauliflower (fresh or frozen, thawed)
1/2 cup fresh cilantro chopped
zest of 1 lime
juice of 2 limes (about 4 tablespoons)
2 tablespoons coconut aminos (optional)
2 green onions thinly sliced (green parts only)
lime wedges for serving
Directions
- Pat the chicken dry and pound or slice to an even thickness so it cooks evenly, about 1/2 inch; rub with 1 teaspoon sea salt, 1 teaspoon grated fresh ginger, the zest of 1 lime and the juice of 2 limes; if you want that extra umami add 1 to 2 tablespoons coconut aminos now; let sit 8 to 10 minutes at room temp.
- While chicken rests, dice the mangoes, chop 1/2 cup cilantro, thinly slice the green parts of the 2 green onions, and thaw/squeeze any excess water from frozen riced cauliflower if using.
- Heat a large skillet over medium-high and add 1 tablespoon avocado or coconut oil until shimmering.
- Add the chicken and sear 7 to 8 minutes per side depending on thickness, flipping once, until edges are golden and internal temp reaches 165 F or juices run clear (total cook time roughly 14 to 16 minutes). Don’t overcrowd the pan.
- Transfer chicken to a cutting board and let it rest at least 5 minutes so it stays juicy.
- In the same skillet add the remaining 1 tablespoon oil, then add 2 cloves minced garlic and cook about 20 to 30 seconds until fragrant but not brown.
- Add 4 cups riced cauliflower, stir to coat, season lightly (taste and adjust since you already used salt on the chicken) and stir fry 4 to 6 minutes until tender and slightly golden; press out extra moisture with the spatula if needed.
- Stir in the diced mango, chopped cilantro and sliced green onion greens, toss just to warm the mango for 1 to 2 minutes so it stays bright and not mushy.
- Slice the rested chicken across the grain, pile it over the cilantro lime mango riced cauliflower, drizzle more coconut aminos if you skipped it earlier, give a final squeeze of lime or serve with lime wedges, garnish with extra cilantro and lime zest and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 395g
- Total number of serves: 4
- Calories: 426kcal
- Fat: 14g
- Saturated Fat: 2.6g
- Trans Fat: 0g
- Polyunsaturated: 2.2g
- Monounsaturated: 8.1g
- Cholesterol: 145mg
- Sodium: 625mg
- Potassium: 750mg
- Carbohydrates: 19.1g
- Fiber: 3.8g
- Sugar: 14.8g
- Protein: 55.8g
- Vitamin A: 175IU
- Vitamin C: 89mg
- Calcium: 38mg
- Iron: 2.3mg
