Caribbean Chicken Bowls with Grilled Plantains

Oh my goodness this was so delicious! Everything was made on the grill and the meal was finished in under an hour. The original recipe only serves 2, so I increased the ingredient amounts below to get me at least 6 meals. I also changed the chicken rub ingredients slightly because the original recipe had a ton of cumin and used coconut sugar, so check out the original recipe link at the bottom for comparison to see which version you would rather make. Of note, I recommend setting your grill on a lower temperature so you don't burn anything. The cauliflower and plantains grilled almost immediately and I ended up burning some of my plantains pretty bad. I also made the mistake of throwing all of the plantains on the grill at once, which took too long to flip them all, so that contributed to the really burnt plantains as well. I used these Grill Mats for the cauliflower and plantains, which helped out tremendously! I didn't add the avocado to the bowls, but I imagine that would only make the meal even tastier. Also, if you think this looks yummy you should also check out this Baked Jerk Chicken with Coconut Rice & Cinnamon Sweet Plantains I've made before. The Coconut Rice from that recipe was amazing and is also a good option for this Caribbean Chicken Bowl if you are not up for grilling cauliflower. The grilled cauliflower has a harder crunch texture then if you were to stir-fry it. Definitely a meal you need to make before grilling season is over!

Caribbean Chicken Bowls with Grilled Plantains
Ingredients:
For the bowls:

• 4 Tbsp Unsweetened coconut flakes
• 1-2 Cauliflower head(s), cut into florets
• 3 tsp Melted coconut oil, divided
• 2-3 Large Ripe green plantain, very thinly sliced. *
• 1/4 Cup Cilantro, roughly chopped
• 2 Large Avocado, mashed
• 2 Tbsp Honey

For the chicken:

• 1 tsp Ground cumin
• 2 Tbsp Honey
• 1 tsp Cayenne pepper
• 1 tsp Smoked Paprika
• Sea Salt and pepper
• 2lb Chicken breast

Directions:

1. Preheat your oven to 350 degrees and spread the coconut on a small baking sheet. Cook until golden brown, only 2-3 mins. Watch CLOSELY as coconut burns quickly.
2. Additionally, place a grill pan on your grill and preheat to medium heat. (I do this while I prep all the ingredients.)
3. Place the cauliflower in a medium bowl and toss with 2 tsp of the coconut oil, reserving the rest for later. Sprinkle with salt and pepper and toss into the heated grill basket. Cook until tender, with some charred spots, about 10-15 minutes, stirring occasionally.
4. Lay the VERY thinly sliced plantains in a single layer on a plate and brush them with half of the remaining coconut oil (about 1/2 tsp.) Then, coat with honey. Flip and repeat. They may be a little hard to flip, so be gentle! Set aside.
5. Remove the cauliflower from the grill and cover to keep warm. Then, in a small bowl, combine the cumin, honey, cayenne pepper and a pinch of salt and pepper. Dry the chicken off and really rub all of the spice blend on both sides of the chicken.
6. Grill until no longer pink inside, about 4-5 minutes per side, flipping once. Transfer to a plate and cover to keep warm. Let rest for 5 minutes.
7. While the chicken rests, place the plantains on the grill. Immediately flip the plantains in the order that you put them on. Then, remove them. You want them a little bit crispy and charred, and they cook almost instantly! Place on a plate and cover to keep warm.
8. Place the cauliflower into a small food processor, along with cilantro and pulse until broken down and "rice-like." Stir in the toasted coconut flakes.
9. Divide the cauliflower between two bowls, followed by the plantains, mashed avocado and the grilled chicken.
10. Drizzle the bowls with honey if you want (1/2 Tbsp per bowl) and DEVOUR.

*Note: You will buy a "green plantain" but the actual color should be yellow with some large brown spots. You don't want it ALL brown or it will be way too soft to cut and grill.

Original recipe found here