Mexican Chicken Bowls with Cauliflower Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken served over cauliflower rice with pineapple-chili sauce, topped with avocado, corn, and fresh vegetables. A gluten-free Mexican-inspired bowl that balances spice and sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 8 ounces chicken breast
- 1/2 lime (juiced)
- 1 teaspoon ground cumin
- Salt and pepper
- 3 cups cauliflower (cut into bite-sized pieces)
- 1 teaspoon olive oil
- 1/2 cup cilantro (roughly chopped + additional for garnish)
- 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)
- 2 cups field greens
- 1/2 cup tomato (diced)
- 1/2 avocado (sliced)
- 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
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 601mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1196mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 601MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.