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Caribbean Chicken Bowls With Grilled Plantains

A vibrant bowl of spiced grilled chicken, cauliflower 'rice', charred sweet plantains, avocado, and toasted coconut.
Prep Time15 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 2 servings

Ingredients

  • 2 tablespoons unsweetened coconut flakes
  • 2 cups cauliflower florets
  • 3 teaspoons coconut oil melted, divided
  • 1/2 large ripe green plantain very thinly sliced
  • 3 teaspoons coconut sugar
  • 1/4 cup cilantro roughly chopped
  • 1 large avocado mashed
  • 1 tablespoon honey
  • 3 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons coconut sugar
  • sea salt and pepper to taste
  • 8 ounces chicken breast

Instructions

  • Preheat the oven to 350°F (175°C). Spread the coconut flakes on a small baking sheet and bake until lightly golden, about 2–3 minutes; watch closely to avoid burning. Set aside.
  • Preheat your grill to medium and place a grill basket on the grill.
  • In a medium bowl toss the cauliflower florets with 2 teaspoons melted coconut oil and season with sea salt and pepper.
  • Place the cauliflower in the preheated grill basket and grill, stirring occasionally, until tender and slightly charred, about 10–15 minutes. Remove and keep covered to stay warm.
  • Arrange the plantain slices in a single layer on a plate. Brush both sides with about 1/2 teaspoon of the remaining melted coconut oil and sprinkle half of the 3 teaspoons coconut sugar over one side; flip and repeat on the other side. Set aside.
  • In a small bowl combine the ground cumin, cayenne pepper, the remaining 2 teaspoons coconut sugar, and a pinch of salt and pepper. Pat the chicken breasts dry and rub the spice blend evenly over them.
  • Grill the chicken over medium heat until cooked through and no longer pink in the center, about 4–5 minutes per side. Transfer to a plate, cover, and let rest for 5 minutes.
  • Grill the prepared plantain slices in the grill basket in a single layer (work in batches if needed). Flip immediately after placing them so both sides get charred; they cook quickly and should be slightly crispy and browned. Remove and keep warm.
  • Place the grilled cauliflower and chopped cilantro into a food processor and pulse until the mixture reaches a rice-like texture. Stir in the toasted coconut flakes.
  • Divide the cauliflower rice between two bowls. Top each with grilled plantains, mashed avocado, and sliced or shredded grilled chicken.
  • Drizzle 1/2 tablespoon honey over each bowl and serve immediately.

Equipment

  • small baking sheet
  • grill (or grill pan) with grill basket
  • Medium Bowl
  • Small Bowl
  • Food Processor
  • Plate
  • Tongs

Notes

  • Buy a green plantain that is yellow with brown spots for best slicing and grilling.
  • Watch toasted coconut closely as it browns in 2–3 minutes.
  • Work in batches when grilling plantains to avoid overcrowding.
  • Let the chicken rest 5 minutes before slicing to retain juices.