Paleo Cilantro Lime Chicken Skillet
Serves: 3 hearty servings
  • 1 medium butternut squash, peeled and cubed
  • 1 small head of cauliflower (or half a large head) cut into florets
  • 2 Tbs. coconut oil or ghee
  • 6 skinless/boneless chicken thighs or two skinless/boneless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • ¼ cup freshly chopped cilantro, plus more for garnish
  • Juice of 2 large/3 small limes
  • Primal Kitchen’s Cilantro Lime Dressing, optional but HIGHLY recommended (best price available at Thrive Market)
  • Salsa of your choice, optional
  1. Put the butternut squash cubes in a blender or food processor, and pulse until you get rice-sized crumbles.
  2. Heat 1 Tbs. of oil in a skillet over medium heat. Add the butternut rice. Start cooking, and meanwhile pulse the cauliflower to make into rice-sized crumbles as well. Then add the cauliflower to the skillet. Cook, stirring occasionally.
  3. While the cauliflower-squash rice is cooking, heat the other tablespoon of oil in a saute pan and add the chicken. Cook over medium heat until the chicken is done.
  4. When the veggie rice is tender (about 7-10 minutes), add the cooked chicken with any flavorful juice from the chicken pan.
  5. Season the mixture with salt and pepper to taste, and add the cilantro and lime juice.
  6. Serve with the optional Primal Kitchens dressing and salsa.
Recipe by Empowered Sustenance at