Spiced Grilled Chicken with Cauliflower "Rice" Tabbouleh
4 servings
servings35 minutes
total timeIngredients
5 tablespoons extra-virgin olive oil, divided
2 ½ teaspoons ground cumin, divided
1 ½ teaspoons dried marjoram
¾ teaspoon salt, divided
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper
1 pound boneless, skinless chicken breast, trimmed
¼ cup lemon juice
2 cups fresh riced cauliflower (see Tip)
2 cups flat-leaf parsley leaves
1 cup diced cucumber
1 cup halved cherry tomatoes
¼ cup sliced scallions
Directions
Preheat grill to medium-high.
Mix 2 tablespoons oil, 2 teaspoons cumin, marjoram, 1/2 teaspoon salt, allspice and cayenne in a small bowl. Brush on chicken.
Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 10 to 12 minutes.
Meanwhile, whisk lemon juice with the remaining 3 tablespoons oil, 1/2 teaspoon cumin and 1/4 teaspoon salt in a large bowl. Add riced cauliflower, parsley, cucumber, tomatoes and scallions; toss to coat.
Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken and serve over the tabbouleh.
Nutrition
Serving Size
-
Calories
341 kcal
Total Fat
21 g
Saturated Fat
3 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
83 mg
Sodium
522 mg
Total Carbohydrate
9 g
Dietary Fiber
3 g
Total Sugars
3 g
Protein
28 g
4 servings
servings35 minutes
total time