Sumac Chicken with Cauliflower Rice Pilaf

Step 1: Prepare the Marinade

In a small bowl, whisk together the sumac, lemon juice, olive oil, garlic, salt, and black pepper.

• 1 tablespoon sumac
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 2: Marinate the Chicken

Place the chicken breasts in a shallow dish and pour the marinade over them, turning to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours.

• 4 chicken breasts

Step 3: Grill the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.

Step 4: Prepare the Cauliflower Rice Pilaf

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the cauliflower rice and cook for 5 minutes, stirring occasionally, until tender but not mushy. Add the toasted almonds, raisins, cinnamon, cumin, coriander, allspice, ginger, and cardamom to the skillet and stir to combine. Cook for 2-3 minutes more, until the spices are fragrant and the raisins are plump.

• 1 tablespoon olive oil
• 2 cups cauliflower rice
• 1/4 cup toasted almonds
• 1/4 cup raisins
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom

Step 5: Serve

To serve, spoon the cauliflower rice pilaf onto plates and top with the grilled chicken breasts. Garnish with chopped parsley, if desired.