Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: Intermediate
1 bag (10 oz each) Birds Eye® Steamfresh Cauliflower Florets
1 cup fresh parsley leaves
1/4 cup fresh mint leaves
2 cloves garlic, peeled
2 tablespoons extra virgin olive oil
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1/2 cup cucumber, chopped
1/2 cup tomato
1/2 teaspoon kosher salt
PAM® Grilling Spray
4 boneless skinless thin-sliced chicken breast fillets
1-1/2 tablespoons za'atar
1 teaspoon kosher salt
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 89 mg | 9% |
| Carbohydrate | 7 g | 2% |
| Cholesterol | 69 mg | 23% |
| Total Fat | 10 g | 16% |
| Iron | 4 mg | 24% |
| Calories | 232 kcal | 12% |
| Sodium | 813 mg | 34% |
| Protein | 28 g | 56% |
| Saturated Fat | 2 g | 9% |
| Sugars | 3 g | 0 |
| Vitamin C | 62 mg | 104% |
Microwave cauliflower florets according to package directions. Pour cauliflower into a large bowl of ice water to cool quickly.
Pulse parsley, mint, and garlic in food processor until finely chopped. Drain cauliflower well and add to food processor; pulse until cauliflower is finely chopped. Pour into large bowl and stir in olive oil, lemon zest, lemon juice, cucumber, tomato, and salt. Refrigerate until ready to serve.
Spray cold grates of grill with grilling spray and heat to medium. Season chicken with za’atar and salt. Grill chicken until charred on both sides and no longer pink in center (165°F), turning occasionally.
Slice za'atar chicken and serve over your cauliflower tabbouleh!
Za'atar Chicken with Cauliflower Tabbouleh
