Taste of Home
Tropical Chicken Cauliflower Rice Bowls
TOTAL TIME: Prep: 40 min. + marinating Grill: 10 min.
YIELD: 4 servings.
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
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1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided
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1/2 cup plain or coconut Greek yogurt
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2 tablespoons plus 1/2 cup chopped fresh cilantro, divided
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3 tablespoons lime juice, divided
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3/4 teaspoon salt, divided
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1/4 teaspoon crushed red pepper flakes
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1/8 teaspoon chili powder
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4 boneless skinless chicken breast halves (6 ounces each)
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3 cups fresh cauliflower florets (about 1/2 small cauliflower)
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1 tablespoon canola oil
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1 small red onion, finely chopped
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Optional: Toasted sweetened shredded coconut or lime wedges
Directions
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1.
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.
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2.
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 1 tablespoon lime juice and 1/2 teaspoon salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining 1/2 cup cilantro. Keep warm.
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3.
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.
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4.
To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining 1 cup pineapple and, if desired, coconut and lime wedges.
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 fruit, 1 vegetable, 1 fat.
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