Grilled Tropical Chicken Bowls | A Healthy Summer Dinner

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and more flavorful.

pineapple

💰Cheaper: canned pineapple

Canned pineapple is less expensive and still flavorful.

fresh cilantro

💰Cheaper: dried cilantro

Dried cilantro is more affordable and has a longer shelf life.

Juice two fresh limes into a bowl.

Slice one tablespoon of fresh mint and add it to the lime juice.

Add one tablespoon of honey to the lime juice and mint, and stir until the honey dissolves.

Add half a pound of chicken to the marinade, toss to coat, and refrigerate for at least two hours or overnight.

Cut the ends off three cups of cauliflower and slice into small florets.

Toss the cauliflower florets with half a tablespoon of melted coconut oil until well coated.

Preheat the grill to medium-high heat and place a grill pan on it.

Add the cauliflower to the grill pan and cook for about 10 to 15 minutes, stirring occasionally, until charred.

Place the marinated chicken on the grill and cook for about six to eight minutes per side, flipping after six minutes.

After cooking, check that the chicken reaches 165°F, then set it aside to rest.

Grill sliced onions and pineapple rings for about one to two minutes on each side until charred.

Transfer the grilled cauliflower to a small food processor.

Add half a tablespoon of fresh mint and a quarter cup of cilantro to the food processor.

Add a little salt and pulse until the mixture resembles rice.

Transfer the cauliflower mixture to a bowl and stir in some pineapple juice and unsweetened coconut flakes.

Assemble each bowl with half the cauliflower rice, two grilled pineapple rings, half the grilled onion, half the grilled chicken, and half an avocado.

Top with diced toasted macadamia nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary