Cilantro Lime Chicken Bowl

Course Main Course


  • 1 1/2 lbs. boneless, skinless chicken breasts or tenderloins
  • 1-2 tbsp Cilantro Olive Oil blend
  • 1/4 cup lime juice
  • 1/3 cup cilantro
  • 2 tsp minced garlic
  • 1/8 tsp FRENCH PANTRY Sea Salt
  • 1/2 tsp honey

For serving:

  • 1 cup cherry tomatoes, halved
  • 1 avocado, chopped
  • black beans

For Cauliflower Rice:

  • 1 large head cauliflower
  • 1 tbsp FRENCH PANTRY Roasted Onion & Red Pepper Herb Blend
  • 1/8 tsp FRENCH PANTRY Sea Salt



  • Slice chicken into 1/2" slices. Place chicken, 1 tbsp olive oil, lime juice, cilantro, garlic, salt & honey in Medium Be Save container. Stir and seal and shake to coat evenly. Place in refrigerator until ready to cook.


  • Preheat oven to 400°F degrees. Set Deep Flexiflat on Medium Perforated Baking Sheet. 
  • Pour chicken into Flexiflat and roast 15-20 minutes.
  • In the meantime, make cauliflower rice (recipe below)
  • Serve as a bowl with rice or cauliflower rice, black beans, tomatoes, and avocado.

Cauliflower Rice:

  • Use Eco Chop to finely chop cauliflower in batches. Place in Large Round Mold with herb blend and sea salt.
  • Cover with Octagonal bonMAT and cook in microwave 3–5 minutes.