Spiced Grilled Chicken with Cauliflower Rice Tabbouleh

Drescription

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.

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.