Tropical Chicken Cauliflower Rice Bowls Recipe

Name: Tropical Chicken Cauliflower Rice Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

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.
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 lime juice and salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining cilantro. Keep warm.
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 165u00b0, 4-6 minutes per side. Let stand 5 minutes before slicing.
4
To serve, divide cauliflower mixture among four bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Tropical Chicken Cauliflower Rice Bowls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tropical Chicken Cauliflower Rice Bowls

How did you like this recipe?

Frequently Asked Questions