Serves: 4

Prep & Cooking Time: 25 mins

Nutritional Information Per Serve:

  • Calories 518
  • Protein 60 g
  • Total Carbs 13 g
  • Total Fat 24 g (Saturated Fat 5 g)
  • Sodium 842 mg


  • 4 chicken breast fillets
  • 2 tablespoons Moroccan seasoning
  • 1/2 cup (130 g) beetroot dip
  • 1/4 cup (60 ml) olive oil
  • 300 g frozen broccoli and cauliflower rice
  • 1 continental cucumber, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 cup flat leaf parsley, chopped
  • 1 lemon, zested, juiced
  • 1/2 cup mint, coarsely chopped
  • 1/2 cup pomegranate seeds


  1. Combine the chicken, Moroccan seasoning and 1 tablespoon of the oil in a large glass or ceramic bowl.
  2. Heat a barbecue grill or char-grill on medium. Cook the chicken for 5-6 mins each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Set aside for 5 mins and then thickly slice.
  3. Meanwhile, place the broccoli and cauliflower rice in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until rice is tender. Refresh under cold water. Drain well. Stir in the cucumber, onion, parsley, mint, lemon juice and remaining oil. Season.
  4. Divide the tabbouleh among 4 serving plates. Top with the chicken and dip. Sprinkle with the lemon zest and pomegranate seeds to serve.