Ingredients
Ingredient Checklist
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 Instructions Checklist
Step 1
Preheat grill to medium-high.
Step 2
Mix 2 tablespoons oil, 2 teaspoons cumin, marjoram, 1/2 teaspoon salt, allspice and cayenne in a small bowl. Brush on chicken.
Step 3
Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 10 to 12 minutes.
Step 4
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.
Step 5
Transfer the chicken to a clean cutting board and let rest for 5 minutes. Thinly slice the chicken and serve over the tabbouleh.
Comments