Savory Turmeric-Infused Chicken with Spiced Cauliflower Rice and Pomegranate Salsa

Begin by marinating the chicken breasts in a mixture of 2 tablespoons of olive oil, 1 tablespoon of ground turmeric, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and salt and pepper to taste for at least 30 minutes.

While the chicken marinates, prepare the spiced cauliflower rice by grating 1 medium head of cauliflower into rice-sized pieces using a box grater or food processor.

In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the grated cauliflower, cooking for about 5 minutes until tender.

Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and salt to taste, cooking for an additional 2 minutes to allow the spices to bloom.

For the pomegranate salsa, combine 1 cup of pomegranate seeds, 1/4 cup of finely chopped red onion, 1/4 cup of chopped fresh cilantro, the juice of 1 lime, and salt to taste in a bowl. Mix well and set aside.

Preheat your grill or grill pan over medium-high heat.

Grill the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Once cooked, let the chicken rest for 5 minutes before slicing it into strips.

To serve, place a generous scoop of spiced cauliflower rice on each plate, top with sliced chicken, and finish with a spoonful of pomegranate salsa.

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Garnish with additional cilantro if desired and enjoy your vibrant, healthy meal!