Ingredients
For the chicken:
- 8 ounces chicken breast
- 1/2 lime juiced
- 1 teaspoon ground cumin
- Salt and pepper
For the cauliflower rice:
- 3 cups cauliflower cut into bite-sized pieces
- 1 teaspoon olive oil
- 1/2 cup cilantro roughly chopped + additional for garnish
For the salsa:
- 3/4 cup corn kernels (thawed, frozen, or right from the cob, which is about 1 small cob; omit for paleo option)
- 1/2 cup pineapple chunks or 4 pineapple rings
- 1/4 cup onion roughly chopped
For the bowl:
- 2 cups field greens
- 1/2 cup tomato diced
- 1/2 avocado sliced
For the vinaigrette:
- 1/4 cup pineapple juice
- 1 lime juiced
- 1 teaspoon honey
- 1/2 teaspoon adobo sauce from a can of chilies in adobo sauce
- 1 tablespoon olive oil
Instructions
- Place the chicken into a bowl and cover with the lime juice. Marinate while you prep the rest of the ingredients and preheat your grill to medium-high heat (about 350 degrees Fahrenheit). Place a grill basket on the grill while it heats.
- Toss the cauliflower with the olive oil, and a pinch of salt and pepper. Place it into the heated grill basket and cook until lightly charred and fork tender, about 10 to 15 minutes, stirring once. Transfer to a bowl.
- Then, rub the chicken with the cumin and a pinch of salt and pepper. Grill until no longer pink inside, flipping once. This takes about 5 to 6 minutes per side. Once done, transfer to a plate, cover with tinfoil, and keep warm until ready to use. Additionally, place the grill basket back on the grill to heat.
- Place all for the ingredients for the salsa into the grill basket and cook until charred, about 5 to 10 minutes, stirring occasionally. NOTE: Make sure to spray the grill basket with cooking spray, so the veggies/fruit won't stick.
- While the salsa cooks, place the cauliflower into a food processor, along with the cilantro, and pulse until small and rice-like.
- Divide the cooked cauliflower rice, field greens, tomato, and avocado between two bowls. Slice the chicken and divide it between the bowls, followed by the grilled salsa.
- In a small bowl, whisk together all the vinaigrette ingredients, up to the olive oil. Then, while whisking, stream in the olive oil until well mixed. Pour over the bowls.
- Season to taste with salt and pepper and DEVOUR.