Ingredients:

The tabbouleh.

2 12 oz. packages of frozen riced cauliflower
2 Cups of cilantro (or parsley)
1/2 Cup lemon juice
3 Tbsp olive oil
2 Cups diced cucumbers
1 Cup halved cherry tomatoes
1/2 cup sliced scallions

The chicken.

2 Lbs. boneless, skinless chicken breasts
1 Tbsp cumin
1 Tbsp majoram
2 Tsp allspice
1 Tsp cayenne pepper
4 Tbsp olive oil

Directions:

Blend olive oil, cumin. majoram, allspice and cayenne pepper. Paint the chicken with the mixture and let marinate. Grill over charcoal until well done.

Microwave the cauliflower per instructions and pour into a large bowl to cool. Mix the lemon juice with 3 Tbsp oil. Add to the cauliflower and mix thoroughly. Add the cucumbers, tomatoes, and scallions and mix again.

Slice the chicken into strips and serve with the tabbouleh.

Yield: About eight servings with two pounds chicken

Notes:

If the chicken breasts are thick, as these were, slice horizontally into thinner pieces. They will cook faster.

I had never heard of riced cauliflower. It seems to be cauliflower that has been grated into pieces the size of rice grains. The frozen is cooked in the microwave for 4 to 5 minutes. Bulgur is a normal substitute.

This is a healthy meal ... and it is tasty. Adjust the proportions and spices as you want.

[Based on a recipe from Eating Well, April 2020, p. 14.]