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Harissa Chicken Bowls

Smoky, spicy harissa-marinated chicken grilled and served over fluffy quinoa with a fresh tomato cucumber salad and creamy whipped feta — a vibrant, gluten-free North African-inspired bowl.

north african gluten free grilling dinner
Prep 30 min
Cook 6 min
Total 36 min
Servings 4
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Ingredients

  • 2 lb
    chicken breast , boneless, skinless, cubed
  • 2 tbsp
    olive oil
  • 2 tbsp
    moroccan seasoning
  • 3 tbsp
    harissa sauce , sauce or paste
  • 2 cup
    tomato cucumber salad , prepared
  • 2 cup
    quinoa , cooked
  • 0.25 cup
    whipped feta dip , or hummus
  • 1
    lemon , sliced into wedges (optional)
  • 0.25 cup
    mint leaves , fresh (optional)
  • 0.25 cup
    harissa paste , paste or sauce, for garnish (optional)

Instructions

11 steps
  1. 1

    Add the cubed chicken to a large zipper bag or bowl.

  2. 2

    Add the olive oil, moroccan seasoning, and harissa sauce.

  3. 3

    Toss until the chicken is completely coated in the marinade.

  4. 4

    Seal the bag or cover the bowl and refrigerate the chicken to marinate.

    ⏱ 30 min
  5. 5

    While the chicken marinates, prepare the quinoa, cucumber tomato salad, and whipped feta dip.

  6. 6

    Heat a grill or grill pan over high heat.

  7. 7

    Add the cubed chicken to the grill and cook, flipping once, until done.

    ⏱ 8 min
  8. 8

    Divide the cooked quinoa between four bowls.

  9. 9

    Add the grilled harissa chicken to the bowls.

  10. 10

    Add the cucumber tomato salad and whipped feta dip.

  11. 11

    Optionally garnish with extra harissa paste, mint leaves, and lemon wedges.

Refine

Tell me what to change — “make it dairy-free”, “double it”, “actually it was 2 tbsp of butter”.

Source

From bowlsarethenewplates.com, by Whitney Bond