A Tropical Chicken Cauliflower Rice Bowl from Jessica P.
Hi, it’s Jessica. Today’s recipe is a Tropical Chicken Cauliflower Rice Bowl. This heart-healthy dish offers benefits such as cauliflower, which is naturally high in fiber, and vitamin B. It also provides antioxidants and phytonutrients that can help protect against cancer.
The ground chipotle chili can help prevent certain types of cancer, reduce blood pressure, boost metabolism, and manage diabetes. The Ground Chipotle Chile from Oaktown Spice can be found at our Little Red Hen Kitchen Store.
Pineapple is loaded with nutrients, contains disease-fighting antioxidants, and has enzymes to ease digestion. It can help to boost immunity, suppress inflammation, and ease symptoms of arthritis.
Cilantro may rid the body of heavy metals, lower anxiety, and improve sleep. It can also lower blood sugar levels and protect against cardiovascular disease.
Eating red pepper flakes helps give relief from digestive issues and helps reduce inflammation.
1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided
½ cup of plain or coconut Greek yogurt
2 tablespoons plus 1/2 cup chopped fresh cilantro, divided
3 tablespoons of lime juice, divided
¾ teaspoon of salt, divided
¼ teaspoon of crushed red pepper flakes
1/8-teaspoon of Ground Chipotle Chile powder
4 boneless, skinless chicken breast halves (6 ounces each)
3 cups of fresh cauliflower florets (about ½ small cauliflower)
1-tablespoon of canola oil
1 small red onion, finely chopped
Optional: toasted, sweetened, and shredded coconut or lime wedges.
To marinade, place 1-cup pineapple, yogurt, 2 tablespoons of cilantro and lime juice, 1/4-teaspoon salt, pepper flakes, and chile powder in a food processor; process until blended. Toss chicken with marinade in a large mixing bowl; refrigerate covered for 1-3 hours.
In a clean food processor, pulse cauliflower until it resembles rice (do not over process). In a large skillet, heat oil over medium-high heat; sauté onions until lightly browned, 3-5 minutes. Cook and stir cauliflower for 5-7 minutes, or until lightly browned. Cook, covered, over medium heat until the cauliflower is tender, 3-5 minutes. Stir in 1 cup of pineapple and the remaining lime juice and salt. Stir in the remaining cilantro. Keep warm.
Preheat the grill or broiler. Drain the chicken, and discard the marinade. Place chicken on an oiled grill rack over medium heat or in a greased, foil-lined 15"x10"x1" pan. Grill covered, or broil 4 inches from the heat until a thermometer reads 165 degrees. 4-6 minutes per side. Let it stand for 5 minutes before slicing.
To serve, divide the cauliflower mixture among 4 bowls. Top with the chicken, remaining pineapple, and, if desired, coconut and lime wedges.
Thank you for joining in on this recipe. Until next time, bon appetit!
Posted by Fran H
Share this post
Sounds yummy and healthy! I will give this a try! Thanks!