Ingredients

The following ingredients have 4 Servings
  • 12 ounces chicken breasts (4 3-ounce breasts, boneless and skinless )
  • 2 tbsp lime juice
  • 1/4 cup white wine (omit for strict Paleo)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp orange juice
  • 1 tbsp honey
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 2 cups cauliflower rice
  • 1/4 cup lime juice
  • 1/4 cup fresh cilantro
  • 1 cup salsa
  • limes for serving

Instruction

  • Whisk together the extra virgin olive oil, orange juice, lime juice, cumin, chili powder, honey, wine, salt and pepper together in a bowl. 
  • Transfer to a plastic bag with the chicken breast and marinade a minimum of 20 minutes in the refrigerator. It's best refrigerated overnight and an also be marinaded frozen. Be sure to thaw if frozen before cooking in a skillet.
  • Preheat a large skillet to medium heat. Transfer the chicken to the skillet with the juices from the marinade. Cook 20-30 minutes flipping the chicken every 5-10 minutes. Cover the skillet for the last 10 minutes. Check the chicken before removing from the skillet to ensure it is cooked through. 
  • While the chicken cooks, place the cauliflower rice in a separate skillet with the lime juice. Bring the skillet to a medium heat to let the juice simmer. Cook 5-10 minutes until tender. Remove from the heat and sprinkle with fresh cilantro. 
  • Prepare the meal prep by placing one chicken breast in a meal prep container, dividing the cauliflower rice evenly among the 4 containers along with the salsa. Serve with sliced limes.