Marinated Greek Chicken
with cauliflower rice tabbouleh
This is an updated version of the marinated Greek Chicken we featured way back in 2015.
Smarts: If you didn't make the cashew sauce ahead for Monday, be sure to soak the cashews for 1 to 2 hours before preparing tonight's meal.
Cooking methods: This recipe includes instructions for the grill and stovetop. Select your preferred method.
Smarts: If you didn't make the cashew sauce ahead for Monday, be sure to soak the cashews for 1 to 2 hours before preparing tonight's meal.
Cooking methods: This recipe includes instructions for the grill and stovetop. Select your preferred method.
Tags
Proteins
Cuisines
Ingredients
Lemon-Dill Cashew Sauce:
- Cashews - 1 cup
- Water - 1/4 cup
- Garlic - 1 clove , peeled
- Dill, fresh - 1 tsp
- Capers - 2 tsp , drained and rinsed
- Lemon juice - 1 Tbsp
- Salt - 1/2 tsp
- Oregano, dried - 1/4 tsp
Cauliflower Rice:
- Cauliflower florets - 12 oz
- Butter - 1 Tbsp
Cauliflower Rice Tabbouleh:
- Onions, red - 1/4 , diced
- Cucumbers - 8 oz , chopped
- Tomatoes, medium - 1 , chopped
- Parsley, fresh - 1 cup , chopped
- Cooked cauliflower rice (ingredients listed separately) - ~2 cups
- Oil, olive - 2 Tbsp
- Lemon juice - 1 Tbsp
Marinated Greek Chicken:
- Lemon-Dill Cashew Sauce (ingredients listed separately) - ½ cup + ½ cup
- Chicken thighs, boneless and skinless - 1 lb
- Oil, cooking - 1 Tbsp
Choose Cooking Method
Prep
- Cashews - (Skip if sauce was prepared ahead for Monday.) Place cashews in a bowl and cover completely with water. Soak for 1 to 2 hours. (Be sure to soak the cashews in this range. Soaking them longer can result in a mealy texture in your sauce.)
- Cauliflower rice - (Skip if made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Make cashew sauce - (Skip if made ahead for Monday.) Drain cashews. In the bowl of a food processor, combine drained cashews, water, garlic clove, dill, capers, lemon juice (portion for sauce), salt, and oregano. Blend until smooth. (Can be done up to 5 days ahead)
- Marinate chicken - (If prepping right before cooking, get grill heating while chicken marinates.) Combine chicken with first portion of Lemon-Dill Cashew Sauce. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Onions - Dice onions. (Can be done up to 5 days ahead)
- Cucumbers / Tomatoes / Parsley - Prep as directed. (Can be done 1 day ahead)
- Make tabbouleh - Combine onions, cucumbers, tomatoes, parsley, and cauliflower rice with olive oil and lemon juice (portion for tabbouleh). (Can be done 1 day ahead)
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Make
- Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
- Remove chicken from marinade, letting any excess drip off (discard marinade). Season chicken with some salt and pepper.
- Brush grates with cooking oil and place chicken over direct heat. Sear chicken on both sides until grill marks show. When grill marks show, move chicken to indirect heat and continue cooking until cooked through (165F / 74C degrees).
- Transfer chicken to a cutting board. Let rest and cool slightly (~5 minutes) before slicing.
- Give tabbouleh a stir and season with some salt and pepper.
- Serve chicken over tabbouleh with second portion of Lemon-Dill Cashew Sauce over top. Enjoy!
Prep
- Cashews - (Skip if sauce was prepared ahead for Monday.) Place cashews in a bowl and cover completely with water. Soak for 1 to 2 hours. (Be sure to soak the cashews in this range. Soaking them longer can result in a mealy texture in your sauce.)
- Cauliflower rice - (Skip if made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Make cashew sauce - (Skip if made ahead for Monday.) Drain cashews. In the bowl of a food processor, combine drained cashews, water, garlic clove, dill, capers, lemon juice (portion for sauce), salt, and oregano. Blend until smooth. (Can be done up to 5 days ahead)
- Marinate chicken - Combine chicken with first portion of Lemon-Dill Cashew Sauce. Tenderize with a fork. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Onions - Dice onions. (Can be done up to 5 days ahead)
- Cucumbers / Tomatoes / Parsley - Prep as directed. (Can be done 1 day ahead)
- Make tabbouleh - Combine onions, cucumbers, tomatoes, parsley, and cauliflower rice with olive oil and lemon juice (portion for tabbouleh). (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Remove chicken from marinade, letting any excess drip off (discard marinade). Season chicken with some salt and pepper.
- Heat a grill pan or skillet over medium heat. Brush with cooking oil and add chicken to heated oil (do this in batches if needed). Cook chicken on both sides until cooked through (165F / 74C degrees).
- Transfer chicken to a cutting board. Let rest and cool slightly (~5 minutes) before slicing.
- Give tabbouleh a stir and season with some salt and pepper.
- Serve chicken over tabbouleh with second portion of Lemon-Dill Cashew Sauce over top. Enjoy!
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