0398kcal[8.7] Spiced Grilled Chicken with Cauliflower "Rice" Tabbouleh

Name: *0398kcal[8.7]* Spiced Grilled Chicken with Cauliflower "Rice" Tabbouleh
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 5 tbsp extra-virgin olive oil (divided); 2 ½ tsp cumin (ground, divided); 1 ½ tsp marjoram (dried); ¾ tsp salt (divided); ¼ tsp allspice (ground); ¼ tsp cayenne pepper; 450g chicken breast (boneless, skinless, trimmed); ¼ cup lemon juice; 2 cups riced cauliflower (fresh, see Tip); 2 cups flat-leaf parsley leaves; 1 cup cucumber (diced); 1 cup cherry tomatoes (halved); ¼ cup scallions (sliced)

5 steps

Prep:20minCook:15min

EatingWell.com Chicken breasts on the grill have a smoky flavor that's enhanced with an easy spice rub. We chose flat-leaf parsley in this salad because it has a stronger herbal taste than its sometimes-bitter curly counterpart. TIP: Tip: Swapping riced cauliflower for bulgur in this tabbouleh amps the veggie servings. If you go for frozen, first cook it according to package directions, then let it cool and pat it dry before using.

Updated at: Thu, 17 Aug 2023 05:10:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories398.3 kcal (20%)

Total Fat29.1 g (42%)

Carbs9.6 g (4%)

Sugars3.4 g (4%)

Protein26.3 g (53%)

Sodium546.2 mg (27%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

5 Tbspextra-virgin olive oil

2 ½ tspcumin

¾ tspsalt

¼ tspallspice

¼ tspcayenne pepper

450gchicken breast

boneless, skinless, trimmed

¼ cuplemon juice

2 cupscauliflower

riced, fresh

2 cupsflat-leaf parsley leaves

1 cupcucumber

diced

1 cupcherry tomatoes

halved

¼ cupscallions

sliced

Instructions

Step 1

Preheat grill to medium-high.

Step 2

Mix 2 tablespoons oil, 2 teaspoons cumin, marjoram, 1/2 teaspoon salt, allspice and cayenne in a small bowl. Brush on chicken.

Step 3

Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 74C, 10 to 12 minutes.

Step 4

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.

Step 5

Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken and serve over the tabbouleh.