
Paleo
Middle Eastern Chicken with Date Relish
over Cauliflower & Kale Tabbouleh
620 cals
20 mins
Description
Some of our favourite Middle Eastern elements make an appearance on these paleo plates. A wonderfully sticky date and toasted walnuts are chopped into a lemony relish. A carb-smart take on tabbouleh salad uses riced cauliflower and kale along with the requisite parsley for a bright base.
Contains:
Mustard • Walnuts
Ingredients
for 2 servings
(Double for 4 portions)
2 Canadian-raised chicken breasts (air chilled)
300g Cauliflower ‘rice’ (chopped cauliflower)
14g Parsley
1 Medjool date
1 Lemon
50g Sliced red onions
½ Bunch of lacinato kale
25g Chopped walnuts
10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)
Nutrition
Total fat | 35g |
Saturated Fat | 5g |
Sodium | 870mg |
Total carbs | 34g |
Sugar | 15g |
Protein | 48g |
Fibres | 9g |
Recipe Instructions

- Pat the chicken dry; season with ⅓ of the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Chicken thighs: 4 to 6 min. per side.

- Meanwhile, heat a second large, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.

- Remove the kale leaves from the stems; thinly slice the leaves.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and ½ the onions. Sauté, 6 to 8 min., until softened; season with ½ the remaining spices and S&P.
- Add the kale and sauté, 2 to 3 min., until wilted.
- Transfer to a bowl and reserve the pan.

- Meanwhile, juice the lemon.
- Pit and roughly chop the date.
- Roughly chop the parsley leaves and stems.

- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining onions and sauté, 1 to 2 min., until fragrant.
- Transfer to a medium bowl and add the walnuts, date, ½ the lemon juice, ½ the parsley, 2 tbsp oil (double for 4 portions), the remaining spices and S&P; stir well.

- To the bowl of tabbouleh, add the remaining lemon juice and parsley; stir well.
- Divide the tabbouleh between your plates.
- Top with the chicken (slice beforehand if desired).
- Spoon the walnut-date relish over the chicken. Bon appétit!