Caribbean Chicken Bowls with Grilled Plantains

Although I wouldn't normally choose a recipe that contains cauliflower and coconut, there was something about this dish that made me want to try it.  I was certainly glad I did...tasty combination of flavors and the cauliflower made me think I was eating couscous again.  Give it a try.  Great for a weekday meal that is a little different.  Thank you to Food Faith Fitness for the recipe!

Caribbean Chicken Bowls with Grilled Plantains

Ingredients for the bowls:

2 Tbsp unsweetened coconut flakes

2 C cauliflower, cut into florets

3 tsp melted coconut oil

1/2 large ripe green plantain, peeled and very thinly sliced

3 tsp coconut sugar

1/4 C cilantro, roughly chopped

1 avocado, mashed

1 Tbsp honey

Ingredients for the chicken:

3 tsp ground cumin

2 tsp coconut sugar

1/4 tsp cayenne pepper

salt and pepper to taste

2 chicken breasts, 12-16oz  

Instructions:

In a small bowl, combine the ingredients for the chicken (cumin, coconut sugar, cayenne, salt and pepper).  Coat both sides of the chicken with the mixture and rub it into the chicken breasts.

Preheat the oven to 350 degrees and spread the coconut flakes on a small baking sheet.  Cook until golden brown, only 2-3 minutes.  Watch closely as coconut burns quickly.

Place a grill pan on the grill and preheat the grill to medium heat.

Place the cauliflower florets in a bowl and toss with 2 tsp of coconut oil.  Sprinkle with salt and pepper and toss in the heated grill pan.  Cook until tender, with some charred spots, about 10-15 minutes, stirring occasionally.  Set aside covered to keep warm.

Lay the very thinly sliced plantains in a single layer on a plate and brush them with half of the remaining coconut oil.  Then, sprinkle half of the coconut sugar.  Flip and repeat.   

Add the chicken to the grill and cook until no longer pink inside, about 4-5 minutes per side.  Transfer to a plate and cover to keep warm.  Let rest at least 5 minutes before serving.

Place the plantains on the grill in small batches.  Immediately flip the plantains in the order that you put them onto the grill and remove quickly.  Place on a plate and cover to keep warm.

Add the grilled cauliflower into a food processor along with cilantro and pulse until broken down and "rice like".  Stir in coconut flakes and add some salt and pepper to season.

Slice the chicken into bite sized slices.  Divide the cauliflower between two bowls, followed by plantains, mashed avocado and grilled chicken.  Drizzle honey across the top of all the ingredients (approx. 1/2 Tbsp per bowl)  Enjoy!