Spiced Grilled Chicken with Cauliflower

Spiced Grilled Chicken with Cauliflower “Rice” Tabbouleh A simple spice rub enhances the smoky flavor of grilled chicken breasts. Because flat-leaf parsley has a stronger herbal taste than its sometimes-bitter curly sister, we used it in our salad. The amount of flavorful ingredients you can fit into a recipe without making the dish feel unduly weighty is one of its best features of this recipe.

Thirty-five minutes for preparation
Overall Time: Thirty-five minutes
4 servings 

Recipe By: Carolyn Malcoun

Ingredients For Spiced Grilled Chicken with Cauliflower “Rice” Tabbouleh:


  • Five tsp extra virgin olive oil, split
  • Half a teaspoon of ground cumin, separated
  • half a tsp of dried marjoram
  • 1/4 tsp salt, separated
  • ¼ teaspoon of allspice powder
  • One-half teaspoon of cayenne
  • One pound of skinless, boneless, and trimmed chicken breast
  • Half a cup of lemon juice
  • Two cups of newly riced cauliflower
  • Two cups of parsley leaves, flattened
  • one cup of cucumbers, chopped
  • 1 cup of cherry tomatoes, cut in half
  • ¼ cup thinly sliced onions


Instructions For Spiced Grilled Chicken with Cauliflower “Rice” Tabbouleh:


  1. Grill on medium-high heat.
  2. In a small bowl, combine 2 tablespoons oil, 2 teaspoons each of cumin, marjoram, 1/2 teaspoon salt, allspice, and cayenne. Apply a coat to the bird.
  3. For 10 to 12 minutes, or until an instant-read thermometer placed in the thickest section registers 165 degrees Fahrenheit, grill the chicken, flipping it regularly.
  4. In the meantime, combine the lemon juice, 1/4 teaspoon salt, 1/2 teaspoon cumin, and the remaining 3 tablespoons oil in a big bowl. Toss to coat and add the riced cauliflower, parsley, cucumber, tomatoes, and scallions.
  5. After transferring the chicken to a spotless cutting board, let it five minutes to rest. Slice the chicken thinly and arrange it on top of the tabbouleh.

Tips: To increase the amount of vegetables in your tabbouleh, try substituting bulgur for riced cauliflower. If you choose to use it frozen, cook it first as directed on the package, then allow it to cool and pat dry before using.


Nutritional Information (341 per serving) 21g Calories; 9g Fat; 28g Carbohydrates; 28g Protein

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