Lemon-Tahini Chicken with Cauliflower “Couscous” & Pomegranate

Lemon-Tahini Chicken with Cauliflower “Couscous” & Pomegranate

A vibrant, Middle Eastern–inspired dish that feels special enough for a Seder, while being light, anti-inflammatory, and blood sugar supportive.

Serves: 4
Prep time: 20 minutes | Cook time: 25 minutes

Ingredients:

For the chicken:

• 4 boneless, skinless chicken thighs or breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp turmeric
• Salt & pepper

For the cauliflower couscous:

• 1 medium head cauliflower, riced
• 2 tbsp olive oil
• 2 tbsp tahini
• Juice of ½ lemon
• 2 tbsp fresh parsley, chopped
• ¼ cup pomegranate seeds
• 2 tbsp sliced almonds (optional)
• Salt to taste

Directions:

1. Preheat oven to 400°F (200°C).
2. Mix olive oil, lemon juice, garlic, cumin, turmeric, salt, and pepper. Coat chicken well.
3. Bake for 22–25 minutes or until cooked through.
4. Meanwhile, sauté cauliflower rice in olive oil for 5–7 minutes until tender.
5. Stir in tahini, lemon juice, and salt.
6. Remove from heat and fold in parsley, pomegranate seeds, and almonds.
7. Serve chicken over cauliflower “couscous”.

Why Your Body Loves This

• Tahini + olive oil → healthy fats for hormone and heart health
• Cauliflower → fiber-rich, supports digestion and blood sugar balance
• Pomegranate → powerful antioxidants for cellular health

Dietary Notes

✔ Gluten-free / Grain-free (Passover-friendly)
✔ Dairy-free
✔ Anti-inflammatory
✔ Blood sugar supportive

Marsha Fenwick, C.N.P.  R.R.T.