Grilled Chicken and Roasted Cauliflower Salad with Lemon Tahini Dressing

This Grilled Chicken and Roasted Cauliflower Salad with Lemon Tahini Dressing is a delicious and healthy meal that is sure to please everyone. It’s packed with flavor and nutrition, and is ready in just 35 minutes.

Cooking Equipment:

Baking sheet Large skillet Small bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Grilled Chicken, Roasted Cauliflower, Salad, Lemon Tahini Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 chicken breasts

1 head of cauliflower, cut into florets

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons tahini

2 tablespoons lemon juice

2 tablespoons water

2 tablespoons chopped parsley

Cooking Instructions:

Preheat oven to 400°F (200°C).

Place the cauliflower florets on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with garlic powder, paprika, cumin, salt, and pepper. Toss to coat.

Roast in the oven for 20 minutes, stirring halfway through.

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the chicken breasts and cook for 5-7 minutes per side, or until cooked through.

In a small bowl, whisk together the tahini, lemon juice, and water until smooth.

To assemble the salad, place the roasted cauliflower on a plate and top with the grilled chicken. Drizzle with the tahini dressing and sprinkle with chopped parsley.

Nutrition:

Calories: 590, Fat: 28g, Protein: 37g, Carbohydrates: 44g, Fiber: 8g, Sodium: 590mg

Rating:

Did You Know?

Pide, a Turkish flatbread often topped with cheese, meat, and vegetables, is a popular street food in Turkey and other Mediterranean countries.