Tropical Chicken Cauliflower Rice Bowls

Name: Tropical Chicken Cauliflower Rice Bowls
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided; 1/2 cup plain or coconut Greek yogurt; 2 tablespoons plus 1/2 cup chopped fresh cilantro, divided; 3 tablespoons lime juice, divided; 3/4 teaspoon salt, divided; 1/4 teaspoon crushed red pepper flakes; 1/8 teaspoon chili powder; 4 boneless skinless chicken breast halves (6 ounces each); 3 cups fresh cauliflower florets (about 1/2 small cauliflower); 1 tablespoon canola oil; 1 small red onion, finely chopped; Toasted sweetened shredded coconut or lime wedges, optional

This tropical favorite is a delicious and healthy dinner with tons of flavor! You can substitute regular rice for the cauliflower rice if desired. —Bethany DiCarlo, Harleysville, Pennsylvania

Ingredients

1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided
1/2 cup plain or coconut Greek yogurt
2 tablespoons plus 1/2 cup chopped fresh cilantro, divided
3 tablespoons lime juice, divided
3/4 teaspoon salt, divided
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon chili powder
4 boneless skinless chicken breast halves (6 ounces each)
3 cups fresh cauliflower florets (about 1/2 small cauliflower)
1 tablespoon canola oil
1 small red onion, finely chopped
Toasted sweetened shredded coconut or lime wedges, optional

Directions

For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours.
In a clean food processor, pulse cauliflower until it resembles rice (do not overprocess). In a large skillet, heat oil over medium-high heat; saute onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining lime juice and salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining cilantro. Keep warm.
Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing.
To serve, divide cauliflower mixture among four bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.

Test Kitchen tips

Save time and buy cauliflower that’s already been processed. Look for “riced” cauliflower in the refrigerated section of the produce department. You'll need 3 cups.

To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Nutrition Facts

1 serving: 325 calories, 10g fat (3g saturated fat), 100mg cholesterol, 529mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fruit, 1 fat.

Originally published as Spicy Grilled Chicken Pineapple Buddha Bowls in DIYD