Grilled Mediterranean Chicken

Tender chicken marinated in lemon and herbs, grilled to perfection, served with a fluffy cauliflower rice pilaf and a refreshing cucumber-tomato salad.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 1
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $5.89/serving

Dietary

• Low-Carb
• Keto
• Gluten-Free
• Paleo
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• fresh
• grill
• healthy
• quick
• savory

Ingredients

• 6 ounce chicken breast (boneless, skinless)
• 1 tablespoon lemon juice (freshly squeezed)
• 0.5 teaspoon dried oregano
• 0.25 teaspoon garlic powder
• 1 cup riced cauliflower
• 0.25 yellow onion (finely diced)
• 1 clove garlic (minced)
• 0.25 cup chicken broth
• 0.5 cucumber (small, diced)
• 1 Roma tomato (diced)
• 1 tablespoon red onion (very thinly sliced)
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon red wine vinegar
• 2 tablespoon olive oil
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)

Instructions

1. Pat chicken breast dry. In a shallow dish, combine 1 tablespoon of olive oil, lemon juice, dried oregano, garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Add the chicken breast and turn to coat. Marinate for at least 15 minutes, or up to 30 minutes.
2. While chicken marinates, prepare the cauliflower rice pilaf. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add diced yellow onion and minced garlic, and sauté for 3-4 minutes until softened.
3. Stir in the riced cauliflower and chicken broth. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Bring to a simmer, then reduce heat, cover, and cook for 5-7 minutes, until cauliflower is tender.
4. For the salad, combine diced cucumber, diced Roma tomato, sliced red onion, chopped fresh parsley, red wine vinegar, the remaining 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl. Toss to combine.
5. Preheat a grill or grill pan to medium-high heat. Grill the marinated chicken breast for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F.
6. Serve the grilled chicken breast with the cauliflower rice pilaf and cucumber-tomato salad.

Notes

Marinating the chicken helps tenderize it and infuse flavor. If you don't have a grill, you can pan-sear the chicken until golden brown and cooked through.

Nutrition (per serving)

• Calories: 485
• Protein: 42 g
• Carbohydrates: 20 g
• Fat: 28.5 g
• Fiber: 7 g
• Sodium: 1200 mg
• Saturated Fat: 5 g
• Sugar: 7 g
• Cholesterol: 115 mg