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Layer bowls with cilantro lime cauliflower rice, chipotle chicken, beans, corn salsa, pico de gallo, guacamole, lettuce, and cheese (or whatever toppings you’d like). Devour!
Heat olive oil in a skillet over medium heat. Cook onions, stirring occasionally, until softened, about 4-5 minutes. Add garlic and cook, stirring frequently, for 1 minute. Add riced cauliflower, season generously with Kosher salt, and cook, stirring occasionally to avoid sticking, 5-7 minutes or until cauliflower is softened to a “rice” consistency. Remove from heat and stir in cilantro, lime zest, and lime juice.
Add all ingredients except chicken to a medium mixing bowl or ziploc bag and combine. Add chicken and coat in marinade. Let marinate in fridge for at least 4-6 hours, preferably overnight. Cook according to desired method (grill, bake, etc.) and chop into bite-sized pieces.
Combine all ingredients in a medium mixing bowl and season with Kosher salt. Allow to sit for at least 30 minutes (up to 1-2 days in the refrigerator) to allow flavors to meld.