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.

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
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.