The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Moroccan-style chicken with cauliflower tabbouleh
This is sure to Mo-roc your world! Grated cauliflower, quinoa, baby toms, herbs and lemon juice make a super-fresh tabbouleh, while butterflied chicken breasts are seasoned, sizzled and simmered. A zingy ginger and preserved lemon sauce brings it all together like a dream.
SWK: Source of fibre
SWK: High protein
Plants 6
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Serving size
Ingredients
- 2 x cauliflower
- 3 onion
- 2 handful of fresh flat-leaf parsley
- 2 handful of fresh mint
- 1 unwaxed lemon
- 4 skinless chicken breasts
- 2 tbsp Moroccan seasoning (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 8cm fresh ginger
- 160g quinoa (Quinoa 100%)
- 40g preserved lemons (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 415
Protein: 44g
Carbs: 48g
Fat: 6.5g
Ingredients
- 2 onion
- 1 cauliflower
- 80g quinoa (Quinoa 100%)
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh mint
- 1 unwaxed lemon
- 2 skinless chicken breasts
- 2 tbsp Moroccan seasoning (use half) (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 4cm fresh ginger
- 20g preserved lemons (Sulphites) (Lemons (61%), Salt (10%). Packed in Water (29%))
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 436
Protein: 45g
Carbs: 53g
Fat: 6.9g
Moroccan-style chicken with cauliflower tabbouleh
This is sure to Mo-roc your world! Grated cauliflower, quinoa, baby toms, herbs and lemon juice make a super-fresh tabbouleh, while butterflied chicken breasts are seasoned, sizzled and simmered. A zingy ginger and preserved lemon sauce brings it all together like a dream.
Cook time:
45 mins
Cuisine:
North African
Food group:
Poultry
Allergens: Sulphites
Cooking Instructions
Before you start
- 1 baking tray
- 1 large mixing bowl
- 1 large saucepan
- 1 large non stick frying pan
Roast your cauliflower
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Remove the leaves from the cauliflower and quarter it. Grate into a rice consistency (including the stalk). Place onto a baking tray lined with baking paper, spritz with cooking spray and roast for 10-12 mins.
Boil the quinoa & get prepping
- Meanwhile, cook the quinoa in boiling water for 13-14 mins, then drain.
- Peel and finely dice the onions, and dice the tomatoes.
- Finely chop the parsley and mint leaves.
- In a large mixing bowl, combine the cauliflower, quinoa, half the onions, all the tomatoes, the herbs and the juice of the lemon.
Time to fry
- Slice horizontally through one side of each chicken breast, starting at the thickest part and taking care not to cut right through, then open them out like a book. Season each butterflied chicken breast with a pinch of the Moroccan spice.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the chicken for 2-3 mins on each side until golden brown.
- Remove from the pan and set aside.
Add some oomph!
- Finely grate the ginger.
- Scoop out the middle of the preserved lemon and discard, then chop the rind.
- Return the frying pan to the heat, spritz with cooking spray and add the remaining onions for 3 mins. Tip in the ginger, preserved lemon and half the remaining spice (all remaining spice for 4 portions) and cook for 1 minute.
Bring it all together
- Crumble in half the stock cube along with 350ml boiled water (500ml for 4 portions).
- Place the chicken back into the sauce and simmer for 6-7 mins until the chicken is cooked through and the sauce has reduced by three quarters.
- Serve the chicken and sauce with the cauliflower tabbouleh.