Spiced Grilled Chicken with Cauliflower "Rice" Tabbouleh

• servings: 4 servings
• total time: 35 minutes

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

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

• Calories: 341 kcal
• Total Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 83 mg
• Sodium: 522 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 28 g