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Lebanese Chicken with Charred Lemon Cauliflower


Comments section says to use 2 tbsp instead of 1/3 cup oil for the salad to cut down on fat content. Apparently 2 tbsp is plenty.

"Grilled (or roasted) Lebanese style chicken, served with a charred lemony cauliflower and herb salad, and the most deliciously addicting garlic yogurt sauce. It doesn’t get more delicious than this grilled chicken…simple, healthy, extra colorful, super flavorful, and so delicious. A fun switch-up from the usual chicken dinner."

Servings: 6 / Calories: 358


3 tablespoons extra virgin olive oil
2 tablespoons tomato paste
2 teaspoons smoked paprika
6 cloves garlic, minced or grated
zest and juice of 1/2 a lemon
1 pinch crushed red pepper flakes
kosher salt and black pepper
2 pounds boneless skinless chicken breasts, cut into bite size chunks
Cauliflower and Garlic Yogurt
1 large head of cauliflower, cut into florets
2 tablespoons + 1/3 cup extra virgin olive oil
2 lemons, 1 quartered, 1 juiced
1 cup fresh parsley, cilantro, and or dill, chopped (I use a mix)
1/2 cup green olives, roughly chopped
2 tablespoons red wine vinegar
2 Persian cucumbers, chopped
1/2 cup toasted pumpkin seeds and/or sunflower seeds
1 cup plain Greek yogurt
1-2 cloves garlic, grated



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