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Grilled Tropical Chicken Bowls
These paleo and whole30 compliant Grilled Tropical Chicken bowls are an easy, healthy and gluten free weeknight dinner loaded with sweet and tangy island flavors!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2 People
Calories: 396 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the marinade
- Juice of 2 large limes (juice of 1 lime for whole30 version)
- 1 Tbsp fresh mint, Roughly chopped
- 1 Tbsp honey (1/4 cup fresh pineapple juice for whole30)
- pinch of salt
- 1/2 lb chicken breast (2 small breasts)
For the cauliflower rice:
- 3 Cup Raw cauliflower, cut into florets
- 1/2 Tbsp coconut oil, melted
- 1/4 Cup cilantro, roughly chopped
- 1 Tbsp fresh mint, tightly packed
- 2 Tbsp pineapple juice
- 2 Tbsp unsweetened coconut flakes toasted *
For the bowl:
- 1/2 a white onion, Sliced into rings
- 4 pineapple rings
- 2 Tbsp roasted macadamia nuts
- 1/2 An avocado, sliced
Instructions
- In a medium bowl, combine the lime juice, mint, honey and a pinch of salt. Add the chicken in a cover with the marinade. Cover and refrigerate for at least 2 hours - overnight.
- Preheat your grill to medium/high and place a grill basket in it. Toss the cauliflower in the coconut oil. Once the grill is hot, place the cauliflower into the basket and cook until tender and charred, stirring occasionally, about 10-15 minutes
- While the cauliflower cooks, grill your chicken on indirect heat (in the middle of the grill) until it is no longer pink throughout, about 6 minutes a side. Cover the chicken and set aside to let it rest. Additionally, remove your cauliflower from the basket and set it aside for later use.
- Turn the heat up on your grill to high heat, and cook the sliced onions and pineapple rings until they have a nice char, about 1-2 minutes per side. Set aside.
- In a small food processor, add the cooked cauliflower, chopped cilantro, mint, and a pinch of salt. Pulse until broken down and "rice like." Transfer to a bowl and stir in the pineapple juice and coconut flakes.
- Divide the rice between two bowls and top with avocado, grilled onions and pineapple, toasted macadamia nuts and a chicken breast.
- DEVOUR
Cup of Yum
Notes
- If you're not sure how to to toast coconut flakes, I put them in a 400 degree oven on a baking sheet. They only take 2-3 mins and burn quickly, so watch them closely!
Nutrition Information
Calories
396kcal
(20%)
Carbohydrates
25.4g
(8%)
Protein
28.6g
(57%)
Fat
15.1g
(23%)
Saturated Fat
6.7g
(34%)
Polyunsaturated Fat
0.9g
Monounsaturated Fat
6.3g
Cholesterol
64mg
(21%)
Sodium
215mg
(9%)
Potassium
984mg
(28%)
Fiber
7.3g
(29%)
Sugar
14.8g
(30%)
Vitamin A
75IU
(2%)
Vitamin C
104mg
(116%)
Calcium
60mg
(6%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 2People
Amount Per Serving
Calories 396
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 25.4g | 8% |
| Protein | 28.6g | 57% |
| Fat | 15.1g | 23% |
| Saturated Fat | 6.7g | 34% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 6.3g | 32% |
| Cholesterol | 64mg | 21% |
| Sodium | 215mg | 9% |
| Potassium | 984mg | 21% |
| Fiber | 7.3g | 29% |
| Sugar | 14.8g | 30% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 104mg | 116% |
| Calcium | 60mg | 6% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.