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Spiced Grilled Chicken With Cauliflower "Rice" Tabbouleh

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.

Active Time
35 mins
Total Time
35 mins
Yield
Serves 4

How to Make It

1. Step
Preheat grill to medium-high.
2. Step
Mix 2 tablespoons oil, 2 teaspoons cumin, marjoram, 1/2 teaspoon salt, allspice and cayenne in a small bowl. Brush on chicken.
3. Step
Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 10 to 12 minutes.
4. Step
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.
5. Step
Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken and serve over the tabbouleh.

Ingredients

  • 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

Tags

Heart HealthyLow-CalorieLow CarbohydrateDairy-FreeDiabetes AppropriateEgg FreeGluten-FreeLow SodiumNut-FreeHigh Blood PressureHealthy AgingHealthy ImmunityLow Added Sugars

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