Mexican Grilled Chicken with Cauliflower Rice and Pineapple

This dish was so flavorful. It has a sweet and spicy pineapple chili dressing that really pulls it all together. It is also very healthy, paleo-friendly, gluten free, and full of nutrients!!

Prep 10 minutes Cook 30 minutes Total Time 40 minutes Servings 2 servings Calories 459cal

Ingredients

  • 8 oz Chicken Breast
  • 1/2 lime juiced
  • 1 tsp cumin
  • 2 cups Cauliflower cut
  • 1 tsp Olive oil
  • 1/2 cup Cilantro roughly chopped
  • 3/4 cups corn kernels
  • 4 Pineapple rings or 1/2 cup Pineapple chunks
  • 1/4 Cup Onion diced
  • 2 cups greens
  • 1/2 cup diced tomato
  • 1/2 avocado sliced

For the dressing:

  • 1/4 cup Pineapple Juice
  • 1 lime juiced
  • 1 tsp Honey
  • 1/2 tsp Adobe sauce (I used some from chilies in adobe sauce)
  • 1 Tbsp Olive oil

Instructions

  1. Place the chicken into a bowl and cover with the juice from half a lime. Let it sit and marinate while you prep the rest of the ingredients
  2. Toss the cut up cauliflower with the olive oil, and a pinch of salt and pepper. Cook it on the grill or oven until tender, about 10-15 minutes, stir once or twice as needed.
  3. While the cauliflower is cooking mix together all the ingredients for the dressing except for the olive oil. Then, slowly whisk in the olive oil until well mixed. Set aside.
  4. Rub the chicken with the cumin and a pinch of salt and pepper. Then cook the chicken in the oven or on the grill.
  5. While the cauliflower and chicken are cooking, place the corn, pineapple and onions in a grill basket and cook until sligthy charred. The pineapple rings can go directly on the grill too if you prefer. about 5-10 minutes
  6. Now that the cauliflower is done cooking and both the chicken and salsa are cooking, place the cauliflower and cilantro into a food processor and pulse until small and rice-like.
  7. Divide the cooked cauliflower rice, greens, tomato and avocado between two bowls. Slice the chicken and divide it between the plates, followed by the grilled salsa.
  8. Drizzle the dressing over the top of each plate and season to taste

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