Cajun Chicken Cauliflower Rice Bowls with Mangoes and Avocado

Cajun Chicken Cauliflower Rice Bowls with Mangoes and Avocado are a vibrant and nutritious meal that brings bold flavors and fresh ingredients together in one satisfying dish.

The spicy Cajun chicken is paired with cauliflower rice for a low-carb, gluten-free base, while sweet mangoes and creamy avocado add a tropical twist. This bowl is perfect for those looking for a healthy yet flavorful meal that’s quick to prepare and sure to impress.

Kitchen Equipment Needed

• Grill pan or skillet
• Knife and cutting board
• Mixing bowls
• Spatula or tongs
• Measuring spoons
• Large skillet or wok (for cauliflower rice)
• Serving bowls

Ingredients Overview

• Cajun chicken: The seasoned chicken adds a spicy, smoky flavor that’s balanced by the sweetness of mangoes and the creaminess of avocado.
• Cauliflower rice: A healthy, low-carb alternative to traditional rice, providing a light and nutrient-dense base.
• Mangoes and avocado: These fresh, tropical ingredients offer sweetness and creaminess, complementing the savory elements of the dish.

Ingredients

For the Cajun Chicken

• 2 boneless, skinless chicken breasts
• 2 tablespoons Cajun seasoning
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Cauliflower Rice

• 1 large head of cauliflower (or 4 cups pre-made cauliflower rice)
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste

For the Bowl

• 1 ripe mango, peeled and diced
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Directions

1. Season the Chicken
   Season the chicken breasts with Cajun seasoning, salt, and pepper on both sides. Heat olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F and the chicken is golden and cooked through. Remove from heat and let it rest for a few minutes before slicing into thin strips.
2. Prepare the Cauliflower Rice
   If using a whole head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice-sized pieces. Alternatively, use pre-made cauliflower rice. Heat olive oil in a large skillet or wok over medium heat. Add the cauliflower rice, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and lightly golden.
3. Assemble the Bowls
   Divide the cooked cauliflower rice among 4 serving bowls. Top each with sliced Cajun chicken, diced mangoes, and sliced avocado. Garnish with freshly chopped cilantro and a squeeze of lime juice.
4. Serve
   Serve the Cajun Chicken Cauliflower Rice Bowls immediately, or refrigerate for up to 2 days for meal prep.

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Nutrition (per bowl, ~4 servings)

• Calories: ~350
• Fat: ~20g
• Carbohydrates: ~18g
• Protein: ~28g

Expert Tips

• Adjust the Spice Level: For a milder version, reduce the amount of Cajun seasoning or substitute with a less spicy seasoning blend.
• Make it Vegetarian: Substitute the chicken with grilled tofu or tempeh for a plant-based version of this bowl.
• Pre-Cooked Chicken: You can use leftover cooked chicken or rotisserie chicken to save time in meal prep.
• Cauliflower Rice Variations: For extra flavor, sauté the cauliflower rice with onions, bell peppers, or a sprinkle of cumin before serving.

FAQs

Can I use frozen cauliflower rice?
Yes! Frozen cauliflower rice works perfectly for this dish. Just make sure to thaw and drain it well before cooking to avoid excess moisture.

Can I use other fruits in the bowl?
Yes! Pineapple or papaya can be great substitutes for mangoes if you prefer a different tropical flavor.

How do I store leftovers?
Store any leftover chicken, cauliflower rice, and toppings separately in airtight containers in the refrigerator for up to 2 days. Assemble bowls fresh when ready to eat.

Storing & Freezing

• Storing: Keep leftover components in separate airtight containers in the refrigerator for up to 2 days.
• Freezing: You can freeze the cooked Cajun chicken and cauliflower rice separately for up to 3 months. Thaw and reheat when ready to serve, then assemble the bowls fresh with avocado and mango.

Substitutions & Variations

• Rice Alternative: If you don’t have cauliflower rice, use regular brown rice or quinoa as the base for a different texture.
• Dressing Options: Add a drizzle of avocado lime dressing or a creamy tahini sauce for extra richness and flavor.
• Add Extra Veggies: Feel free to add roasted vegetables like bell peppers, zucchini, or sweet potatoes for more nutrients and color.

Cajun Chicken Cauliflower Rice Bowls with Mangoes and Avocado

Cajun Chicken Cauliflower Rice Bowls with Mangoes and Avocado are a vibrant and nutritious meal that brings bold flavors and fresh ingredients together in one satisfying dish.

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Equipment

• - Grill pan or skillet
• Knife and cutting board
• Mixing bowls
• - Spatula or tongs
• - Measuring spoons
• - Large skillet or wok (for cauliflower rice)
• - Serving bowls

Ingredients

  

• #### For the Cajun Chicken
• - 2 boneless skinless chicken breasts
• - 2 tablespoons Cajun seasoning
• - 1 tablespoon olive oil
• - Salt and pepper to taste
• #### For the Cauliflower Rice
• - 1 large head of cauliflower or 4 cups pre-made cauliflower rice
• - 1 tablespoon olive oil
• - 1/4 teaspoon garlic powder
• - Salt and pepper to taste
• #### For the Bowl
• - 1 ripe mango peeled and diced
• - 1 ripe avocado sliced
• - 1/4 cup fresh cilantro chopped
• - Lime wedges for serving

Instructions

 

• **Season the Chicken**
• Season the chicken breasts with Cajun seasoning, salt, and pepper on both sides. Heat olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F and the chicken is golden and cooked through. Remove from heat and let it rest for a few minutes before slicing into thin strips.
• **Prepare the Cauliflower Rice**
• If using a whole head of cauliflower, cut it into florets and pulse in a food processor until it resembles rice-sized pieces. Alternatively, use pre-made cauliflower rice. Heat olive oil in a large skillet or wok over medium heat. Add the cauliflower rice, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and lightly golden.
• **Assemble the Bowls**
• Divide the cooked cauliflower rice among 4 serving bowls. Top each with sliced Cajun chicken, diced mangoes, and sliced avocado. Garnish with freshly chopped cilantro and a squeeze of lime juice.
• **Serve**
• Serve the Cajun Chicken Cauliflower Rice Bowls immediately, or refrigerate for up to 2 days for meal prep.