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Prep: 30 mins | Cook: 15 mins
4
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.
Ingredients
- 4 chicken breast fillets
- 2 tbsp Moroccan seasoning
- 1/4 cup (60ml) olive oil
- 150g broccoli
- 150g cauliflower
- 1 cucumber, finely chopped
- 1/2 red onion, finely chopped
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup roughly chopped mint
- 1 lemon, zested, juiced
- 1/2 cup (130g) beetroot dip
- 1/2 cup Pomegranate arils
Method
- In a large bowl, mix together the chicken, seasoning and 1 tbs of oil.Â
- 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.Â
- 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.Â
- Stir in the cucumber, onion, parsley, mint, lemon juice and remaining oil. Season with salt and pepper to taste. Â
- Divide the tabouli among serving plates. Top with the sliced chicken and dip. Sprinkle with the lemon zest and pomegranate arils to serve.Â
- Garnish with mint, parsley sprigs and lemon.Â
- Optional: make your own beetroot dip using our recipe here. Â