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Overhead photo of Sliced Greek Lemon Grilled Chicken on top of Cauliflower Tabbouleh in a white bowl.
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5 from 1 vote

Greek Lemon Grilled Chicken with Cauliflower Tabbouleh

Greek Lemon Grilled Chicken with Cauliflower Tabbouleh is a fresh and healthy dinner packed with Mediterranean flavors!
Prep Time25 minutes
Cook Time15 minutes
Additional Time2 hours
Total Time2 hours 40 minutes
Course: Chicken + Poultry, Dinners
Cuisine: Greek
Keyword: Greek chicken, grilled chicken, tabbouleh
Servings: 4 servings
Author: Danae Halliday

Ingredients

Greek Lemon Chicken

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, grated
  • 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

  • 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.
  • 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.
  • 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.
  • To serve, fill bowls with the cauliflower tabbouleh and top them with slices of the grilled chicken.

Nutrition

Calories: 381kcal | Carbohydrates: 14g | Protein: 40g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 252mg | Fiber: 5g | Sugar: 5g