Low-Carb Middle Eastern Chicken with Cauliflower Rice

Description: This flavorful, low-carb dish combines marinated grilled chicken with a spiced cauliflower rice, delivering authentic Middle Eastern flavors with minimal carbs. Garnished with fresh herbs and toasted nuts, this meal is satisfying, aromatic, and ideal for a nutritious dinner.

Quick Summary

• Healthy Score: Low in carbs, high in protein, rich in antioxidants 🍏

• Calories: ~300 kcal per serving

• Serves: 4

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Difficulty: Easy

Nutritional Info (Per Serving)

• Calories: ~300 kcal

• Macronutrients: Protein: 30g, Carbs: 10g, Fat: 15g

• Key Vitamins/Minerals: Vitamin C, Vitamin K, Potassium, Fiber

Ingredients

• Main Ingredients

  • Chicken breast, boneless and skinless – 500 g

  • Cauliflower (for ricing) – 1 medium head (about 500 g)

  • Olive oil – 30 mL

  • Fresh parsley, chopped – 15 g

  • Almonds or pine nuts, toasted – 30 g

• Marinade

  • Greek yogurt – 100 g

  • Lemon juice – 30 mL

  • Garlic, minced – 2 cloves

  • Ground cumin – 1 tsp

  • Ground coriander – 1/2 tsp

  • Ground paprika – 1/2 tsp

  • Salt and black pepper – to taste

• Cauliflower Rice Seasoning

  • Ground cumin – 1/2 tsp

  • Ground turmeric – 1/4 tsp

  • Salt – to taste

  • Fresh cilantro, chopped – 10 g

Instructions

1. Prep and Marinate Chicken

   • In a bowl, combine yogurt, lemon juice, minced garlic, cumin, coriander, paprika, salt, and pepper. Add chicken breast and coat evenly. Marinate for at least 15 minutes (or overnight in the fridge for deeper flavor).

2. Prepare Cauliflower Rice

   • Cut cauliflower into florets and pulse in a food processor until it resembles rice. Avoid over-processing to prevent a mushy texture.

3. Cook Chicken

   • Heat a grill pan over medium-high heat and add a drizzle of olive oil. Grill marinated chicken for about 5–6 minutes on each side, or until fully cooked and golden brown. Set aside to rest.

4. Cook Cauliflower Rice

   • In a large skillet, heat a bit of olive oil over medium heat. Add cumin, turmeric, and salt, then stir in cauliflower rice. Cook for 5–7 minutes, stirring occasionally, until tender. Remove from heat and stir in chopped cilantro.

5. Assemble the Dish

   • Slice the grilled chicken and serve over a bed of cauliflower rice. Garnish with chopped parsley and toasted almonds or pine nuts.

6. Finishing Touches

   • Add a side of lemon wedges for an extra citrusy boost and sprinkle a bit more fresh parsley on top. Enjoy warm!

Tips & Variations

• Substitution Tips: For a vegetarian option, use marinated tofu or grilled halloumi instead of chicken.

• Storage & Meal Prep: Store leftovers in airtight containers in the fridge for up to 3 days. Cauliflower rice can be prepped and stored raw to cook fresh when needed.

• Serving Suggestions: Pair with a side of fresh cucumber-tomato salad for extra crunch and flavor.