Prep: 30 mins | Cook: 15 mins
All Year

A healthy and nutritious dish fit for your Christmas day spread – why not try our zingy Spiced Chicken and Tabouli salad? 🥗

Ready to eat in 25 minutes, this gluten-free, egg-free and soy-free recipe provides your daily dose of veggies and protein, whilst leftovers are perfect for healthy meal prep.


  1. In a large bowl, mix together the chicken, seasoning and 1 tbs of oil. 
  2. Heat a grill pan on medium. Cook the chicken for 5-6 mins each side or until cooked through. Transfer to a plate for 5 mins to rest. Thickly slice. 
  3. Meanwhile, make the cauliflower and broccoli rice. Wash and roughly cut into florets and place them in a food processor. Pulse and ensure you do not over blend as it will get mushy. Transfer to a bowl. 
  4. Stir in the cucumber, onion, parsley, mint, lemon juice and remaining oil. Season with salt and pepper to taste.  
  5. Divide the tabouli among serving plates. Top with the sliced chicken and dip. Sprinkle with the lemon zest and pomegranate arils to serve. 
  6. Garnish with mint, parsley sprigs and lemon. 
  7. Optional: make your own beetroot dip using our recipe here.  

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