Categories: Meals
Ingredients
- 5 tbsp. olive oil, divided
- 2 1/2 tsp ground cumin, divided
- 1 1/2 tsp dried marjoram
- 3/4 tsp salt, divided
- 1/4 tsp ground allspice
- 1/4 tsp cayenne pepper
- 1 lb. chicken breast, trimmed
- 1/4 cup lemon juice
- 2 cups fresh riced cauliflower
- 2 cups flat-leaf parsley leaves
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup sliced scallions
Directions
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Preheat grill to medium-high.
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Mix 2 tbsp. oil, 2 tsp cumin, marjoram, 1/2 tsp salt, allspice, and cayenne in a small bowl. Brush on chicken.
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Grill the chicken, turning occasionally, until cooked through, 10 to 12 minutes.
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Meanwhile, whisk lemon juice with the remaining 3 tbsp. oil, 1/2 tsp cumin and 1/4 tsp salt in a large bowl. Add riced cauliflower, parsley, cucumber, tomatoes and scallions; toss to coat.
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Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken and serve over the tabbouleh.