Chicken breast (grilled): 85g (3 oz), Cauliflower rice: 100g (1 cup), Parsley: 30g (1/2 cup, chopped), Mint: 15g (1/4 cup, chopped), Cherry tomatoes: 100g (1 cup, quartered), Cucumber: 75g (3/4 cup, diced), Red onion: 30g (1/4 cup, diced), Olive oil: 15ml (1 tbsp), Lemon juice: 15ml (1 tbsp), Garlic: 3g (1 clove, minced), Cumin: 2g (1 tsp), Black pepper: to taste
1. Prepare cauliflower: Pulse 100g cauliflower in a food processor until it resembles rice. 2. Make dressing: Whisk together 15ml olive oil, 15ml lemon juice, 3g minced garlic, 2g cumin, and black pepper. 3. Combine vegetables: In a large bowl, mix cauliflower rice, 30g chopped parsley, 15g chopped mint, 100g quartered cherry tomatoes, 75g diced cucumber, and 30g diced red onion. 4. Dress: Pour dressing over vegetable mixture and toss to combine. 5. Serve: Top with 85g grilled chicken.
