Mediterranean Lemon Herb Chicken Bowl with Cauliflower Tabbouleh

Instructions

1. 1

   Step 1: Prepare the chicken marinade. In a medium bowl, combine 12 g (1 tbsp) olive oil, juice of half the lemon, 1 minced garlic clove, dried oregano, smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Pat the chicken breast dry, slice into 2–3 cm thick cutlets for faster cooking, and toss in the marinade. Let sit at room temperature while you prepare the vegetables (10–15 minutes).

2. 2

   Step 2: Make the cauliflower 'couscous'. Pulse the cauliflower florets in a food processor in short bursts until they resemble couscous or rice (do not overprocess into mush). If you don’t have a food processor, finely mince with a knife or grate on the large holes of a box grater.

3. 3

   Step 3: Cook the cauliflower base. Heat 6 g (1/2 tbsp) olive oil in a large nonstick skillet over medium heat. Add the riced cauliflower and a pinch of salt and pepper, and sauté for 4–5 minutes, stirring occasionally, until just tender but still slightly firm with a bite. Transfer to a large mixing bowl to cool slightly.

4. 4

   Step 4: Chop the vegetables and herbs. While the cauliflower cools, quarter the cherry tomatoes, finely dice the cucumber, finely chop the red onion, parsley, and mint leaves. Add tomatoes, cucumber, red onion, parsley, and mint to the bowl with the warm cauliflower.

5. 5

   Step 5: Dress the cauliflower tabbouleh. Add 6 g (1/2 tbsp) olive oil, the remaining half lemon juiced, 1/4 tsp salt, and a pinch of black pepper to the cauliflower mixture. Toss gently until everything is evenly coated and well combined. Taste and adjust seasoning with more lemon or pepper if desired.

6. 6

   Step 6: Make the yogurt-tahini sauce. In a small bowl, whisk together the Greek yogurt, tahini, ground cumin, remaining 1/4 tsp salt, a squeeze of lemon (about 1–2 tsp), the remaining minced garlic clove, and 1–2 tbsp water as needed until smooth and drizzleable. Adjust to taste with extra lemon or cumin.

7. 7

   Step 7: Cook the chicken. Heat the remaining 12 g (1 tbsp) olive oil in a large skillet or grill pan over medium-high heat. When hot and shimmering, add the marinated chicken cutlets in a single layer. Cook 4–5 minutes per side, or until nicely browned and the internal temperature reaches 74°C (165°F). Transfer to a plate and let rest for 3–5 minutes, then slice into strips.

8. 8

   Step 8: Assemble the bowls. Divide the baby spinach between two wide bowls. Top each with half of the cauliflower tabbouleh, then arrange the sliced chicken over the top. Drizzle each bowl with half of the yogurt-tahini sauce. Garnish with extra chopped parsley or a wedge of lemon if desired and serve immediately.