| Prep Time | 35 minutes |
| Cook Time | 35 minutes |
| Servings |
people
|
Ingredients
- 10 tbsp Olive Oil
- 5 tsp Cumin
- 1 tbsp Marjoram
- 1.5 tsp Salt
- .5 tsp Allspice
- .5 tsp Cayenne Pepper
- 2 lbs Chicken Breast
- .5 cup Lemon Juice
- 4 cups Riced Cauliflower
- 2 cups Cucumber diced
- 2 cups Cherry Tomatoes
- .5 cup Scallions
Ingredients
|
Instructions
- 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.
Recipe Notes
Nutrition Facts (per serving)
| 341 | Calories |
| 21g | Fat |
| 9g | Carbs |
| 28g | Protein |
Credit: https://www.eatingwell.com/recipe/274217/chicken-caprese-pasta-salad-bowls/