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Lemon Charred Cauliflower and Grilled Chicken

A perfect blend of Grilled Lebanese Chicken, paired with lemon-infused charred cauliflower, herb-freshened cucumbers, olives, and a rich garlicky yogurt sauce for a delicious and satisfying meal.
1 hr 15 min
TOTAL TIME
536
CALORIES
$8.56
PER SERVING
Lemon Charred Cauliflower and Grilled Chicken
Ingredients
19 INGREDIENTS
6 SERVINGS
Green Olives
1/2 cup green olives
roughly chopped
Pumpkin Seeds
1/2 cup pumpkin seeds
toasted
Black Pepper
1 tsp black pepper
Lemon
1/2 whole lemon
zest and juice
Lemons
2 whole lemons
1 quartered and seeds removed, 1 juiced
Garlic
2 cloves garlic
grated
Garlic
6 cloves garlic
minced
Extra Virgin Olive Oil
3 tbsp extra virgin olive oil
Tomato Paste
2 tbsp tomato paste
Kosher Salt
1 tsp kosher salt
Crushed Red Pepper Flakes
1 pinch crushed red pepper flakes
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Fresh Parsley
1 cup fresh parsley
chopped
Red Wine Vinegar
2 tbsp red wine vinegar
Persian Cucumbers
2 whole persian cucumbers
chopped
Boneless Skinless Chicken Breasts
2 lbs boneless skinless chicken breasts
cut into bite-size chunks
Plain Greek Yogurt
1 cup plain greek yogurt
Smoked Paprika
2 tsp smoked paprika
Cauliflower
1 cauliflower
cut into florets
Directions
CHICKEN
45 min
PREP TIME
30 min
COOK TIME
1 hr 15 min
TOTAL TIME
1
In a bowl, combine 3 tablespoons extra virgin olive oil, tomato paste, smoked paprika, 6 cloves minced garlic, lemon juice, lemon zest, crushed red pepper, kosher salt, and black pepper.
2
Add the bite-size chicken and toss to coat. Marinate for 15 minutes or up to overnight in the fridge.
CAULIFLOWER
3
Preheat the oven to 450 degrees F.
4
On a rimmed baking sheet, combine the cauliflower florets, 2 tablespoons olive oil, and a pinch each of salt and pepper. Arrange the quartered and seeded lemon around the cauliflower.
5
Transfer to the oven and roast for 10-15 minutes, or until tender and charred.
6
Remove the charred lemon slices from the baking sheet and finely chop them, rind and all. Discard any seeds.
7
In a salad bowl, add half of the chopped lemon, parsley/cilantro, olives, red wine vinegar, and remaining 1/3 cup olive oil. Season with salt and crushed red pepper flakes. Add the cauliflower, cucumbers, and seeds, and toss well.
YOGURT SAUCE
8
In a bowl, combine the yogurt, 2 cloves grated garlic, and 2-3 tablespoons lemon juice. Season with salt.
GRILLING
9
Set your grill, grill pan, or skillet to medium-high heat. Thread the marinated chicken pieces on skewers.
10
Grill the chicken skewers until lightly charred and cooked through, turning occasionally, for 10 to 12 minutes.
SERVING
11
Spread the yogurt sauce on a plate, add the cauliflower salad, and top with the grilled chicken. Garnish with fresh herbs and serve with naan bread.
Health Info
Macros
23g
CARBS
31g
FAT
41g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
How do I avoid falling into the trap of a bland cauliflower dish?
What's the best way to cook cauliflower to enhance its natural flavors?
How do I cut a cauliflower?
How do I clean a cauliflower?
How do I prevent my cauliflower dish from becoming too mushy?
I overcooked my cauliflower, is there a way to save the dish?
How do I cook cauliflower without it smelling?
How do I make cauliflower rice?
Does cauliflower need to be blanched before cooking?
Are there any ways to use the cauliflower stem and leaves?