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


Ingredient Checklist


Instructions Checklist
  • 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.


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 calories; protein 28.3g; carbohydrates 8.5g; dietary fiber 3.3g; sugars 3.2g; fat 21.1g; saturated fat 3.2g; cholesterol 82.8mg; vitamin a iu 3032.1IU; vitamin c 74.1mg; folate 71mcg; calcium 84.4mg; iron 3.3mg; magnesium 57.5mg; potassium 711.4mg; sodium 522.2mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was absolutely delicious! I used less olive oil than it called for to reduce the calories. For the cauliflower rice, I grated fresh cauliflower with a box grater using the largest holes, sprinkled it with salt and sprayed it with olive oil spray and microwaved it for three minutes. My husband dislikes cauliflower, but he loved this recipe too. I will definitely be making it again. Read More
Rating: 3 stars
Used the suggested cauliflower rice to replace the bulgar and it was just okay. May have been better if I stir fried the cauliflower in olive oil rather than boiling. The paste for the chicken was tasty but this was not a meal I would prepare again. Read More