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Caribbean Chicken Bowls with Grilled Plantains
5 from 21 votes

Caribbean Chicken Bowls with Grilled Plantains

Caribbean Chicken Bowls combine spiced grilled chicken breast with charred cauliflower and thinly sliced grilled plantains topped with toasted coconut flakes. The chicken is seasoned with cumin, coconut sugar, cayenne, salt, and pepper, delivering a sweet and mildly spicy flavor. The plantains, thinly sliced and brushed with coconut oil and sugar, develop a caramelized surface when grilled. Mashed avocado mixed with honey and chopped cilantro adds richness and freshness to finish the bowls.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 2 People
Calories: 543 kcal
Course: Main Course, Dinner
Cuisine: Caribbean

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

    Cup of Yum
  1. 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.  
  2. Additionally, place a grill pan on your grill and preheat to medium heat. (I do this while I prep all the ingredients.)
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Divide the cauliflower between two bowls, followed by the plantains, mashed avocado and the grilled chicken.
  10. 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

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%)

Nutrition Facts

Serving: 2 People

Amount Per Serving

Calories 543

% 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.