Caribbean Chicken Bowls with Grilled Plantains
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2 People
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Calories
543 kcal
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Course
Main Course, Dinner
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Cuisine
Caribbean
Caribbean Chicken Bowls with Grilled Plantains
Description
Caribbean Chicken Bowls with Grilled Plantains bring together distinctive tropical flavors and textures in a balanced meal. The chicken breast is coated with a spice blend featuring ground cumin and coconut sugar, seasoned with cayenne, salt, and pepper, creating a mildly sweet and slightly spicy profile. It is grilled for a flavorful crust while retaining juiciness.
Cauliflower florets are tossed with coconut oil, salted, and cooked on a grill pan until tender and charred in spots, introducing smoky notes and soft texture contrast. Thin slices of plantain are carefully brushed with coconut oil and sprinkled with coconut sugar on both sides, then grilled gently to achieve a caramelized, crisp surface while maintaining tenderness inside. Toasted coconut flakes add crunch and a nutty aroma.
The avocado topping blends mashed avocado with honey and chopped cilantro, providing creamy, sweet, and herbal elements that complement the other components. The bowls combine savory, sweet, spicy, and fresh tastes in one dish.
Select plantains that are yellow with some large brown spots but not fully brown for the right texture to slice and grill.
Ingredients
For the bowls:
- 2 tablespoons coconut flakes unsweetened
- 2 cups cauliflower cut into florets
- 3 teaspoons coconut oil divided, melted
- 1/2 plantain very thinly sliced. *read notes, large, ripe, green
- 3 teaspoons coconut sugar
- 1/4 cup cilantro roughly chopped
- 1 avocado mashed, large
- 1 tablespoon honey
For the chicken:
- 3 teaspoons cumin ground
- 2 teaspoons coconut sugar
- 1/4 teaspoon cayenne pepper
- salt sea salt
- black pepper sea salt
- 8 ounces chicken breast
Instructions
- Pre heat your oven to 350 degrees and spread the coconut on a small baking sheet. Cook until golden brown, only 2-3 mins. Watch CLOSELY as coconut burns quickly.
- Additionally, place a grill pan on your grill and preheat to medium heat. (I do this while I prep all the ingredients.)
- Place the cauliflower in a medium bowl and toss with 2 tsp of the coconut oil, reserving the rest for later. Sprinkle with salt and pepper and toss into the heated grill basket. Cook until tender, with some charred spots, about 10-15 minutes, stirring occasionally.
- Lay the VERY thinly sliced plantains in a single layer on a plate and brush them with half of the remaining coconut oil (about 1/2 tsp.) Then, sprinkle on half of the coconut sugar (about 1 1/2 tsp.) Flip and repeat. They may be a little hard to flip, so be gentle! Set aside.
- Remove the cauliflower from the grill and cover to keep warm. Then, in a small bowl, combine the cumin, coconut sugar, cayenne pepper and a pinch of salt and pepper. Dry the chicken off and really rub all of the spice blend on both sides of the chicken.
- Grill until no longer pink inside, about 4-5 minutes per side, flipping once. Transfer to a plate and cover to keep warm. Let rest for 5 minutes.
- While the chicken rests, place the plantains on the grill. Immediately flip the plantains in the order that you put them on. Then, remove them. You want them a little bit crispy and charred, and they cook almost instantly! Place on a plate and cover to keep warm.
- Place the cauliflower into a small food processor, along with cilantro and pulse until broken down and "rice-like." Stir in the toasted coconut flakes.
- Divide the cauliflower between two bowls, followed by the plantains, mashed avocado and the grilled chicken.
- Drizzle the bowls with honey (1/2 Tbsp per bowl) and DEVOUR.
Notes
- Use plantains that appear yellow with large brown spots rather than fully brown to ensure they remain firm enough to slice and grill effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 50g | 17% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 197mg | 8% |
| Potassium | 1501mg | 32% |
| Fiber | 11g | 44% |
| Sugar | 19g | 38% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 70mg | 78% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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