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Grilled cauliflower and chicken dinner


Here is a great recipe for the BBQ that adds some variety of vegetables in your meal plan. It is light and can be great for leftovers the next day.


  • 1 head cauliflower, trimmed
  • 1 1/2 tsp (7 mL) chili powder, divided
  • 1 lb (500 g) boneless skinless chicken breasts
  • 2 tsp (10 mL) canola oil
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 cup (125 mL) shredded light old cheddar cheese
  • 2 tbsp (25 mL) chopped fresh parsley


  1. Cut cauliflower into small florets spray with cooking spray. Place in a lightly sprayed grilling basket. Toss with 1/2 tsp (2 mL) of the chili powder.
  2. Slice chicken breasts, lengthwise in half to get thin cutlets. Toss with oil, garlic, thyme and remaining chili powder.
  3. Place grilling basket on grill over medium-high heat and add chicken on oiled grill alongside. Close lid and grill for about 5 minutes. Stir cauliflower and turn chicken over; cook about 5 minutes until cauliflower is tender crisp and chicken is no longer pink inside.
  4. Remove from heat and toss cauliflower into a bowl with cheese and parsley. Serve with chicken.

Nutritional info per serving (1 of 4)

Calories 230
Protein 32 g
Sodium 210 mg
Potassium 560 mg
Total fat 8 g
Saturated fat 3 g
Cholesterol 80 mg
Carbohydrates 6 g
Fiber 2 g
Sugars 2 g
Added sugars 0 g

For more recipes, check out the Heart and Stroke Foundation of Canada Website.