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.

Carolyn Malcoun
Source: EatingWell Magazine, April 2020
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • 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.

Tips

Tip: Swapping riced cauliflower for bulgur in this tabbouleh amps the veggie servings. If you go for frozen, first cook it according to package directions, then let it cool and pat it dry before using.

Nutrition Facts

341.1 calories; protein 28.3g 57% DV; carbohydrates 8.5g 3% DV; exchange other carbs 0.5; dietary fiber 3.3g 13% DV; sugars 3.2g; fat 21.1g 33% DV; saturated fat 3.2g 16% DV; cholesterol 82.8mg 28% DV; vitamin a iu 3032.1IU 61% DV; vitamin c 74.1mg 124% DV; folate 71mcg 18% DV; calcium 84.4mg 8% DV; iron 3.3mg 18% DV; magnesium 57.5mg 21% DV; potassium 711.4mg 20% DV; sodium 522.2mg 21% DV.