Cooking Instructions
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Step 1
Preheat grill to high.
Step 2
In a large bowl, add juice of one
Lemon (1)
,
Fresh Mint (1/3 cup)
,
Fresh Parsley (3 Tbsp)
,
Ground Turmeric (1/4 tsp)
,
Ground Cumin (1/4 tsp)
,
Olive Oil (2 Tbsp)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/2 tsp)
.
Step 3
In a separate bowl, add zest and juice of
Lemon (1)
and whisk in
Greek Yogurt (1/2 cup)
,
Ground Cinnamon (1/4 tsp)
, remaining
Ground Cumin (1/4 tsp)
,
Garlic (1 clove)
,
Olive Oil (3 Tbsp)
and
Salt (1/4 tsp)
. Mix to combine.
Step 4
Pat dry
Tyson® Chicken Breasts (2)
with paper towels. Cut chicken into 1" diced pieces. Place in the bowl with the yogurt mixture. Mix to combine and let marinade in the refrigerator.
Step 5
Heat saucepan over medium high heat. When hot add
Cauliflower Florets (3 cups)
and 1 cup of water. Cover and steam for 10 minutes of until tender. Drain and let cool.
Step 6
Place cauliflower in the bowl of a food processor and pulse until texture is fine. Add lemon juice, turmeric mixture and mint and parsley. Mix until well combined.
Step 7
Moisten some wooden skewers by holding them under running water for 1 minute. Wipe off excess marinade and thread 6 pieces of chicken onto the skewer.
Step 8
Brush the grill with
Olive Oil (2 Tbsp)
and place chicken skewers on the grill and cook for 2 minutes on each side. Remove from grill and keep warm.
Step 9
In the center of two plates place equal amounts of the the cauliflower tabbouleh. Top with the chicken skewers.
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