Spiced chicken with veggie tabouli

Create a quick and easy dinner that packs a punch with this tender spiced chicken. It’s served on a bed of veggie-loaded tabouli.

Thickly sliced chicken breast with veggie tabouli

Serves

4

Prep

10m

Cooking

15m

Ingredients

  • 4 Coles RSPCA Approved Australian Chicken Breast Fillets
  • 2 tbs Coles Moroccan Seasoning
  • 1/4 cup (60ml) olive oil
  • 300g frozen broccoli and cauliflower rice or cauliflower rice
  • 1 continental cucumber, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup coarsely chopped mint
  • 1 lemon, zested, juiced
  • 1/2 cup (130g) beetroot dip
  • 1/2 cup Coles Frozen Pomegranate Arils

Method

STEP 1

Combine the chicken, Moroccan seasoning and 1 tbs of the oil in a large glass or ceramic bowl.

STEP 2

Heat a barbecue grill or chargrill on medium. Cook the chicken for 5-6 mins each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Set aside for 5 mins to rest. Thickly slice.

STEP 3

Meanwhile, place the broccoli and cauliflower rice or cauliflower rice in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until rice is tender. Refresh under cold water. Drain well. Stir in the cucumber, onion, parsley, mint, lemon juice and remaining oil. Season.

STEP 4

Divide the tabouli among serving plates. Top with the chicken and dip. Sprinkle with the lemon zest and pomegranate arils to serve.

Serve with mint sprigs, flat-leaf parsley sprigs and lemon wedges.

Dietary information

Gluten-free
Egg-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.