When it comes to getting dinner on the table quickly, strategy is everything. Use our time-saving tips to prep-as-you-go and enjoy this delicious, low-carb, one-pan chicken dinner tonight!


4 teaspoons coconut oil, divided

1 16-ounce bag riced cauliflower (about 4 cups from 1 large head)

½ cup chopped cilantro, divided

¼ cup lime juice (from 2 large limes), divided

4 skinless, boneless chicken breasts (about 1 1/2 pounds), pounded to ¾ inch thick

1/2 teaspoon salt, divided

1/4 teaspoon cracked black pepper

1/2 cup red onion, diced (½ small red onion)

1 medium bell pepper, chopped

1 (13.5 ounce) can full-fat coconut milk

1 tablespoon brown sugar

1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, but recommended if using a more watery coconut milk)

½ teaspoon red chili flakes


  1. Heat 2 teaspoons coconut oil in a large skillet over medium heat. Add riced cauliflower, ¼ cup chopped cilantro, 2 tablespoons lime juice and saute for 4 minutes, or until al dente. Transfer to a bowl and set aside.
  2. Return skillet to stove, add the remaining 2 teaspoons coconut oil and increase heat to medium-high. Season chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Once pan is hot again, add chicken breasts and cook for 5 minutes on each side, or until browned.
  3. After chicken has cooked for 10 minutes, push chicken breasts to the perimeter of the pan. Add the diced onion, bell pepper and remaining ¼ teaspoon salt to the center of the skillet and sauté for 2-3 minutes.
  4. Remove chicken from the pan. (Don’t worry, it’ll go back in to finish cooking soon.) Add the coconut milk, remaining 2 tablespoons lime juice, brown sugar, cornstarch slurry (if using to thicken), 2 tablespoons cilantro and red chili flakes. Bring the mixture to a full boil and allow sauce to reduce over medium-high heat for 3-4 minutes, until thickened.
  5. Add the chicken back to the skillet and spoon with sauce. Reduce heat to medium-low and simmer for another 3-4 minutes or until the chicken is fully cooked.
  6. Portion cilantro lime cauliflower rice onto plates and top with saucy chicken. Garnish with remaining cilantro and enjoy!

Time-saving tips:

  • Pick up a bag of “riced” cauliflower in the produce or freezer section of the grocery store.
  • While skillet heats up, juice the limes and quickly chop the ½ cup cilantro. Don’t worry about picking leaves off the stems — just chop finely!
  • While cauliflower rice cooks, pound chicken breasts to ¾-inch thickness and season with ¼ teaspoon salt and ¼ teaspoon cracked black pepper.
  • While chicken breasts cook, dice the red onion and bell pepper, prepare cornstarch slurry and measure brown sugar and chili flakes.

Photo credit: Elle Penner