Keto-Friendly Lebanese Dinner for a Delightful Evening

Ingredients

• 4 large chicken breasts, boneless and skinless
• 2 medium eggplants
• 1 large cucumber
• 2 cups cauliflower rice
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped parsley
• 1 tbsp sumac
• 2 cloves garlic, minced

Instructions

1. 1

   Prepare the marinade by combining olive oil, lemon juice, salt, black pepper, parsley, sumac, and garlic in a mixing bowl. Set aside.

2. 2

   Cut the chicken breasts into bite-sized pieces and add them to the marinade. Let it sit for at least 30 minutes.

3. 3

   Preheat the grill or oven to 400°F (200°C).

4. 4

   Slice the eggplants into 1/2-inch thick rounds. Brush both sides with olive oil and season with salt and black pepper. Place on a baking sheet and roast for 25 minutes, flipping halfway through.

5. 5

   In a separate bowl, mix the cauliflower rice with olive oil, salt, and pepper to taste. Spread it out on a lined baking sheet and bake at 400°F (200°C) for 15-20 minutes or until golden brown.

6. 6

   Thread the marinated chicken pieces onto skewers and grill them for 8-10 minutes, turning frequently, until cooked through.

7. 7

   For the cucumber salad, thinly slice the cucumber and mix it with salt, pepper, lemon juice, and chopped parsley. Let it sit for 10 minutes to allow the flavors to meld.

8. 8

   Assemble the dish by serving the grilled chicken skewers alongside the roasted eggplant dip, cauliflower rice, and cucumber salad.