Weekly Wellness Recipe: Cauliflower Tabbouleh with Herb-Baked Chicken
A light and flavorful plate of herb baked chicken paired with fresh cauliflower tabbouleh, perfect for a clean and satisfying meal.
Looking to shake up your Phase 2 lunch routine? This cauliflower tabbouleh with herb-baked chicken brings bright Mediterranean flavors to your plate without a single grain of off-protocol bulgur. Crisp cucumbers, juicy tomatoes, and fragrant herbs meet lemony chicken breast for a meal that’s light, satisfying, and totally reset-friendly. Whether you’re meal prepping for the week or craving a refreshing weekend lunch, this dish proves healthy eating doesn’t have to be boring.
Nutritional Benefits
This recipe doesn’t just taste good, it works for your body, too. Each ingredient plays a role in making this a Phase 2–friendly powerhouse:
- Cauliflower rice: A low-carb, fiber-rich alternative to grains that adds bulk and keeps you feeling full.
- Chicken breast: High in lean protein, perfect for building muscle and supporting fat-burning during your reset.
- Fresh herbs: Parsley, mint, and cilantro add bold flavor and digestive benefits without extra calories.
- Cucumbers and tomatoes: Hydrating, vitamin-packed, and naturally refreshing, they deliver crunch without sugar.
Cauliflower rice is the fresh, low-carb base that transforms this tabbouleh into a Phase 2-friendly dish.
Ingredients
For the Cauliflower Tabbouleh
- 2 cups raw cauliflower rice (fresh or frozen, thawed)
- 1 cup chopped cucumber
- ½ cup diced tomatoes (fresh or no-sugar-added)
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh mint or cilantro (optional)
- 1 tbsp lemon juice
- Salt and pepper to taste
For the Herb-Baked Chicken
- 200g (about 7 oz) boneless, skinless chicken breast
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Place chicken in a baking dish and season with lemon juice, oregano, garlic powder, salt, and pepper.
- Bake for 20–25 minutes, or until internal temperature reaches 165°F. Let rest, then slice thinly.
- While the chicken bakes, prepare the tabbouleh: In a large bowl, mix cauliflower rice, cucumber, tomatoes, parsley, and optional mint or cilantro.
- Add lemon juice, season with salt and pepper, and toss gently.
- Let tabbouleh sit for 5–10 minutes to allow flavors to blend.
- Serve tabbouleh topped with sliced herb-baked chicken. Enjoy immediately or portion into containers for meal prep.
Nutritional Information (Per Serving)
- Calories: 330
- Carbohydrates: 9g
- Fats: 4g
- Protein: 30g
- Sugar: 4g
- Fiber: 3g
Light Lunch, Big Flavor
Meal prep just got a glow-up. This cauliflower tabbouleh with herb-baked chicken is your answer to Phase 2 boredom: simple, flavorful, and totally satisfying. Try doubling the recipe for grab-and-go lunches all week, or enjoy it fresh with an iced herbal tea on the weekend. And if you make it your own? Share your version in the Facebook group or tag BioSource Nutra on social.
For more light and delicious recipes, check out these articles:
Weekly Wellness Recipe: Mediterranean Zucchini Boats