Greek Lemon Grilled Chicken with Cauliflower Tabbouleh

Greek Lemon Grilled Chicken with Cauliflower Tabbouleh is a fresh and healthy dinner packed with Mediterranean flavors! The tabbouleh is made with cauliflower rice instead of bulgar wheat making it a great option if you’re gluten free or following a low carb diet.

Greek chicken recipes are no stranger to my blog. The first one I ever made were these Greek Lemon Chicken Skewers with Tzatziki Sauce. They’re still one of my favorites and one of my most popular recipes. I used the marinade from those chicken skewers as inspiration for this Greek Lemon Grilled Chicken.

Instead of serving the chicken with tzatziki sauce, which I highly recommend you make anyways, I made cauliflower tabbouleh salad. It has all the components of traditional tabbouleh salad, but I replaced the bulgar wheat with cauliflower rice. I absolutely love the fresh herb flavor of this salad and it pairs perfectly with the Greek lemon grilled chicken.

Ingredients Needed For Greek Lemon Grilled Chicken with Cauliflower Tabbouleh

• chicken breasts
• olive oil
• lemons
• garlic
• dried oregano, dill, parsley and red pepper flakes
• cauliflower or fresh/frozen cauliflower rice
• cucumber
• tomatoes
• flat leaf parsley and mint
• green onions

How to Make Greek Lemon Grilled Chicken

To make the Greek chicken start by whisking together lemon juice, garlic, dried oregano, dill, parsley, salt, pepper and olive oil together in a small bowl. Place the chicken breasts and marinade in a freezer bag, press out the air and seal it. Massage the marinade into the chicken and refrigerate for and hour or two. 

Preheat your grill to 400° F. then grill the marinated chicken. Chicken is cooked through when the internal temperature reaches 165° F. I like to pull mine off the grill at 160° and let it rest for 5-10 minutes. This will bring the temperature up to 165° F. and ensure that you don’t lose the juices before cutting into the chicken.

What is Tabbouleh?

Tabbouleh is a Middle Eastern salad that’s traditionally made with bulgar wheat, lots of finely chopped parsley, tomatoes, mint, onion and cucumber. It’s simply seasoned with lemon juice, olive oil, salt and pepper. 

How to Make Cauliflower Tabbouleh

If you’re using cauliflower that’s already been riced, all you need to do is put it in a large serving bowl. If using frozen cauliflower rice defrost it or microwave it per the instructions on the bag. If you’re making your own cauliflower rice, you’ll need a food processor or box grater.

For the food processor method, simply add in the cauliflower florets and pulse until it’s the consistency of rice. If using a box grater, grate the cauliflower on the part with the bigger holes. Any method is easy, but if time matters more than cost, I suggest buying a bag that’s already been “riced”.

To the cauliflower rice, add in chopped cucumbers, tomatoes, green onions and finely chopped parsley and mint. Season with red pepper flakes, salt, pepper, fresh lemon juice and olive oil. Stir everything together and refrigerate until you’re ready to serve it.

Can I Bake the Greek Lemon Chicken?

Yes. If you don’t have a grill or would prefer to cook the chicken in the oven or on the stovetop, both methods work. If baking, do so at 400° F. As with the grill, you’ll want the internal temperature to be 165° F. Cooking times will vary depending on the size of your chicken breasts.

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Yield: 4-5 servings

Greek Lemon Grilled Chicken with Cauliflower Tabbouleh

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Prep Time 25 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

Greek Lemon Chicken

• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 clove grated garlic (1/2 teaspoon)
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• Kosher salt and fresh ground black pepper to taste
• 1 1/2 pounds boneless skinless chicken breasts

Cauliflower Tabbouleh

• 1 pound cauliflower, about 2 1/2 - 3 cups cauliflower rice
• 1 bunch parsley
• 1/4 cup mint leaves
• 1 cup diced cucumber
• 1 cup diced tomatoes
• 3 green onions, sliced thin
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1/4 teaspoon red pepper flakes
• Kosher salt and fresh ground black pepper to taste

Instructions

1. In a small bowl whisk together all of the marinade ingredients for the chicken. Place the chicken breasts and marinade in a freezer bag, press out the air and seal it. Massage the marinade into the chicken and refrigerate for 1-2 hours.
2. While the chicken marinates make the tabbouleh. Pulse the parsley and mint together in a food processor until finely chopped. You can also do this with a knife if you prefer. In a large bowl combine the cauliflower rice, parsley and mint, cucumber, tomatoes, green onion, olive oil, lemon juice, red pepper flakes, salt and pepper. Toss everything together until combined and taste for seasoning. Refrigerate until ready to serve.
3. Preheat your grill to medium-high heat, approximately 400° F. Spray the grates with oil and place the chicken breasts on. Grill for approximately 5-7 minutes then flip them over and grill another 5-7 minutes. Time will vary depending on the size of your chicken breasts. The internal temperature will be 165° F. when they are cooked through. Let the chicken rest for 5-10 minutes before slicing it.
4. To serve, fill bowls with the cauliflower tabbouleh and top them with slices of the grilled chicken.

More Greek Chicken Recipes

Skillet Greek Lemon Chicken and Rice

Greek Chicken Tacos with Tzatziki and Hummus 

Greek Chicken and Vegetable Skillet with Olives and Feta