Full of vibrant flavors, these hearty Mexican Chicken Bowls With Cauliflower Rice are as colorful as they are delicious!
There’s something inherently comforting about serving a meal in a bowl. Maybe it’s because eating from a bowl feels wonderfully informal. While I’m all for turning mealtimes into something special, with candles, pretty plates, and maybe even a glass of wine, there are days when I come home from work completely drained and need to simplify the ritual. The meal itself, however, deserves no compromise. On those evenings, a delicious bowl becomes my go-to solution.
Bowls are the ultimate blank canvas, letting me get creative with whatever ingredients I have on hand. Plus, they’re perfect for cozy nights on the sofa, with your feet up and a good movie.
These Mexican-inspired bowls are exactly the kind of comfort I crave on such occasions. Packed with vibrant ingredients like a grilled corn salsa, sweet pineapple, and juicy chicken breast, they’re like a burst of edible sunshine. The vinaigrette strikes the perfect balance between sweetness and heat. This is the kind of meal you’ll always be excited to dig into—whether you’re at the table or lounging on the sofa.
Are these Cauliflower Rice Bowls Healthy?
Yes, they sure are! Full of colorful vegetables and fruit, these bowls are chock-full of nutrients, low in carbs, and relatively low in saturated fat. The lean chicken is a good source of protein, while the vegetables and pineapple add fiber, along with essential vitamins and minerals. For a vegan or vegetarian variation, you can substitute the chicken with grilled oyster mushrooms or Crispy And Healthy Baked Tofu. If you’re watching your salt intake, leave it out. The ingredients in these bowls are flavorful enough on their own.
Tempting Tweaks
The great thing about these bowls is that they lend themselves to endless variations, enabling you to use whatever you have in your fridge. Instead of pineapple, for example, you can also use sliced peaches, mangoes, or even fresh strawberries. No chicken on hand? Grilled turkey will be just as delicious. Halloumi, a semi-soft cheese that beautifully lends itself to grilling, would also be a good option instead of the chicken. If you’re not a fan of cilantro, parsley or fragrant basil will work well, too. The field greens can be replaced with baby spinach or peppery arugula leaves. Let your imagination guide you!
How to make ahead and store
The cauliflower rice can be made ahead and refrigerated in an airtight container for up to 3 days. Except for the avocado, which will brown once it’s sliced, the elements of the bowls can also be made ahead and kept in the fridge for up to 3 days.
Serving Suggestions
Want to really treat yourself after a hard day? Serve these Mexican-inspired chicken bowls with a refreshing cocktail like this Easy Watermelon Margarita or a thick and luscious Piña Colada. Looking for more comforting bowl ideas? Try these Honey-Lime Grilled Avocado Shrimp Nacho Bowls or these hearty Beef And Cabbage Pasta Bowls.
Recipe
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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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