These Caribbean grilled chicken and plantain bowls are filled with flavor thanks to spices, cauliflower rice and avocado. Plus, they’re paleo and easy to achieve on a weeknight.
OHMIGOSH. YUMMY. That is what these summery bowls of sweet, heat and grilly goodness are.
Are we over bowls yet? Considering we’ve eaten tahini grilled avocado, cauliflower and sweet potato power bowls, cheeseburger salad bowls, chicken satay meal prep bowls and sweet potato breakfast bowls all in the last month, I think it’s safe to say that I MOST DEFINITELY AM NOT. 
Bowl food forever please.
Deets on T-H-I-S bowl to follow:
-Grilly-charry slices of ripe plantain that have been bathed in a lusciously-smooth combo of creamy coconut oil + sugar.
-Tender, juicy chicken that’s hugged in the most RIDIC addicting spicy-sweet cumin, cayenne & coconut sugar flavor profiles.
-Coconut cauliflower rice. BUT, unlike the mango chicken with coconut cauliflower rice, it’s GRILLED.
-A drizzle of sticky-sweet honey that marries everything together in the ultimate of SUMMER FOOD BLISS.
Plantains. Do you like them? Or do you think they are just banana wanna-bes that are just NOT AS GOOD.
I used to not like them at all. I feel like this was largely due to the fact that I was SEVERLY misinformed of how to cook them. Unless you are making plantain noodle bowls, you should PLAN to coat your PLANtains (just laugh) in a slathering of delicious butter (or coconut oil) and (coconut) sugar.
Also. Hardcore green plantains are not your BFF for this recipe. HOWEVER, neither are totally BLACK and SUPER mush plantains. Go for in-between. A littttle soft with a few black spots, but still slice-able and flip-able on the grill.
BE CHOOSY.
You should also know that razor-thin slices of plantains cook LIKE THIS on the grill. So pretty much put them on, flip them over, take them OFF. Boom – no burned faux-bananas happening to your face!
This chicken though. It has this totally unassuming, S-I-M-P-L-E rub of cumin, coconut sugar and a pinch of cayenne for that warm-the-back-of-your-throat spicy kick, that I totally thought would be good but not LIFE CHANGING, you know?
But, liiiike, my internet BFFS? You NEED have it in your life.
The heat of the cumin and cayenne marry together with the coconut sugar, and then create layers of flavor with the charry bits of sweet, crispy plantains, creamy avocado, cilantro-y coconut cauliflower rice and a smooth swirl of honey that is going to PILE DRIVE your taste buds with FLAVAH.
In a good way. Don’t worry. No pain.
Print
Caribbean Grilled Chicken and Plantain Bowls
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Omnivore, Gluten-Free
Description
Flavorful Caribbean-inspired bowls with grilled chicken, plantain, and cauliflower rice. A quick, healthy weeknight meal.
Ingredients
- 2 Tbsp Unsweetened coconut flakes
- 2 cups (473 ml) Cauliflower
- 3 tsp Melted coconut oil
- 1/2 Large Ripe green plantain
- 3 tsp Coconut sugar
- 1/4 cups (59 ml) Cilantro
- 1 Large avocado
- 1 Tbsp Honey
- 3 tsp Ground cumin
- 2 tsp Coconut sugar
- 1/4 tsp Cayenne pepper
- Sea Salt and pepper
- 227 g (8 oz) Chicken breast
Instructions
- Preheat grill pan to medium heat.
- Place cauliflower in a bowl, toss with 2 tsp coconut oil, salt, and pepper.
- Grill cauliflower until tender with charred spots, 10-15 minutes, stirring occasionally.
- Lay thinly sliced plantains on a plate; brush with 1/2 tsp coconut oil and 1 1/2 tsp coconut sugar. Flip and repeat.
- Remove cauliflower from grill and cover to keep warm.
- Combine cumin, 1 1/2 tsp coconut sugar, cayenne pepper, salt, and pepper in a bowl.
- Dry chicken and rub with spice blend.
- Grill chicken until no longer pink, 4-5 minutes per side, flipping once. Cover to keep warm. Let rest 5 minutes.
- Grill plantains until crispy and charred, flipping immediately after placing on grill. Cover to keep warm.
- Pulse cauliflower, cilantro in food processor until rice-like. Stir in toasted coconut flakes.
- Divide cauliflower between bowls, top with plantains, avocado, and chicken.
- Drizzle with 1/2 Tbsp honey per bowl.
Notes
- For extra smoky flavor, add a few drops of liquid smoke to the chicken marinade.
- If green plantains are unavailable, use ripe plantains for a sweeter flavor profile. Adjust cooking time as needed.
- To make ahead, prepare the cauliflower rice and chicken separately and store in airtight containers in the refrigerator for up to 3 days. Grill plantains just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 15
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 10
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What is the best way to grill the plantains for this recipe?
Slice the ripe plantains and coat them in a mixture of coconut oil and sugar before grilling to achieve the perfect char and sweetness.
How do I make the coconut cauliflower rice for these bowls?
Grate cauliflower and then grill it to add a smoky flavor, mixing in coconut oil for richness.
What spices are used to flavor the grilled chicken in this recipe?
The chicken is seasoned with a blend of cumin, cayenne, and coconut sugar to create a spicy-sweet flavor profile.
I’ve always been willing to experiment with different kinds of food styles to add variety to our home menu. I really liked your example of healthy Caribbean bowls especially the one using grilled vegetables because we plan to have a lot of summer vacations on more outdoor areas of our houses so grilling will be our food preparation medium of choice and this goes well with that just in case anyone’s not up for a steak. I’ll be sure to take your tips into account and look for more Caribbean recipes I can sample before attempting to make them myself. Thank you!