spiced grilled chicken with cauliflower rice tabbouleh
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.
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.
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