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BBQ & Grill

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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

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