This bowl brings the Caribbean to your table. Spiced chicken with a fresh pineapple salsa over cilantro lime rice. It looks like a restaurant dish but takes fifteen minutes to make. My family asks for this every week.
Step 1
Ingredients
4
For the chicken
1.5 lb chicken breast or thighs, cut into cubes
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon cumin
1 teaspoon salt
0.25 teaspoon black pepper
Juice of 0.5 lemon
For the pineapple salsa
2 cups fresh pineapple, diced
0.5 red bell pepper, diced
0.25 cup red onion, finely minced
0.25 cup fresh cilantro, chopped
Juice of 1 lemon
Pinch of salt
For the cilantro lime rice
1 cup jasmine rice
2 cups chicken broth
Juice of 0.5 lemon
1 tablespoon fresh cilantro, chopped
Optional to serve
1 avocado, sliced
Shredded cabbage
Microgreens
Lemon wedges
Instructions
Cook the rice with chicken broth according to package instructions.
When ready, add lemon juice and cilantro. Mix well and set aside.
In a bowl, mix the pineapple, red bell pepper, red onion, and cilantro for the salsa.
Add lemon juice and a pinch of salt. Mix well and refrigerate while you prepare the rest.
Season the chicken with olive oil, lemon juice, and all the spices. Massage to coat evenly.
Let rest 10 to 15 minutes if you have time.
Place chicken in a single layer in the air fryer basket.
Cook at 400F (200C): Chicken breast 8 to 10 minutes, thighs 10 to 12 minutes.
Shake the basket halfway through cooking.
Cook until internal temperature reaches 165F.
Assemble bowls: base of rice, add chicken, generous portion of pineapple salsa.
Finish with avocado, cabbage, or microgreens.
Vivi's Notes
During the last 2 minutes you can add a mixture of 1 teaspoon honey and 1 teaspoon lemon juice for a sweet, citrusy glaze.
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