Spiced Grilled Chicken with Cauliflower "Rice" Tabbouleh

4 servings


35 minutes

total time


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


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.


Serving Size



341 kcal

Total Fat

21 g

Saturated Fat

3 g

Unsaturated Fat

0 g

Trans Fat



83 mg


522 mg

Total Carbohydrate

9 g

Dietary Fiber

3 g

Total Sugars

3 g


28 g

4 servings


35 minutes

total time
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