Ingredients
Grilled Chicken Breasts:
- Chicken breasts - 2 , halved
- Maple syrup - 1 Tbsp
- Dijon mustard - 2 tsp
- White wine vinegar - 1 Tbsp
- Olive oil - 2 Tbsp
- Cooking oil - 1 Tbsp
Quinoa Tabouleh:
- Cauliflower - 1/2 head , pulsed
- Cherry tomatoes - 1/2 pint , halved
- Cucumbers - 1/2 lb , diced
- Parsley - 1 bunch , chopped
- Lemon juice - 2 Tbsp
- Olive oil - 1/4 cup
- Pine nuts - 1/4 cup
Prep
- Cauliflower - Chop up cauliflower and then pulse in a food processor, until it reaches a "rice-like" texture.
- Tomatoes / Cucumbers / Parsley - Prep as directed
- Chicken - Halve and then season & tenderize with salt & pepper.
- Sauce - Whisk together syrup, mustard, vinegar, and oil with a pinch of salt.
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Make
- Preheat a grill pan over medium-high heat. Brush with cooking oil, and then add chicken pieces. Sear on both sides for 3 minutes.
- Separate out half of the sauce and brush onto chicken breasts, lower heat to medium, cover with foil, and cook for another 3 to 5 minutes, until chicken reaches 165F (74C) degrees. Serve with remainder of sauce.
- Whisk together lemon juice and olive oil. Season to taste with salt.
- Toss tabouleh ingredients together and season to taste with salt and pepper.
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