Ingredients
For the Harissa Chicken:
- 1½ pounds boneless skinless chicken breasts or thighs
- 3 tablespoons harissa paste (store-bought or homemade)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Base (choose one or mix):
- 2 cups cooked basmati rice
- 2 cups cooked quinoa
- 4 cups mixed greens or romaine lettuce
For the Toppings:
- 1 cup tzatziki sauce
- 1 cup hummus
- ½ cup pickled red onions
- ½ cup crumbled feta cheese
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- ¼ cup kalamata olives, pitted and halved
- ¼ cup toasted pine nuts or sliced almonds (optional)
For the Sauces:
- Green harissa sauce (cilantro, parsley, jalapeños, garlic, cumin, coriander, olive oil, lemon juice, salt)
- Lemon herb tahini dressing (tahini, lemon juice, water, garlic, dill, mint, salt, pepper)
- Simple lemon vinaigrette (olive oil, lemon juice, honey, Dijon mustard, salt, pepper)
Instructions
- Prepare the Harissa Marinade: In a large bowl, combine harissa paste, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, honey, lemon juice, salt, and pepper. Mix until the marinade is smooth and well combined.
- Prepare the Chicken: Pound chicken breasts to an even thickness of about ½ inch for even cooking, or trim excess fat from chicken thighs. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2-4 hours or overnight for a deeper flavor.
- Cook the Chicken: Choose your preferred cooking method:
• Grilling: Preheat grill to medium-high heat. Grill chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C).
• Stovetop: Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken 6-8 minutes per side until fully cooked.
• Oven: Preheat oven to 425°F (220°C). Place chicken on a lined baking sheet and roast for 18-22 minutes until cooked through.
After cooking, let chicken rest for 5 minutes, then slice into strips. - Prepare the Base:
• Basmati Rice: Rinse 1 cup rice under cold water until water runs clear. In a pot, combine rice with 1½ cups water and a pinch of salt. Bring to boil, reduce heat to low, cover and simmer 15 minutes. Let rest covered for 5 minutes, then fluff with fork and optionally squeeze lemon juice.
• Quinoa: Rinse 1 cup quinoa under cold water. Combine quinoa with 2 cups water or broth and a pinch of salt in a pot. Bring to boil, reduce heat to low, cover and simmer 15 minutes. Let rest covered for 5 minutes, then fluff and drizzle with olive oil and lemon juice.
• Mixed Greens: Wash and dry greens. Toss lightly with olive oil, lemon juice, salt, and pepper if desired. - Prepare the Sauces:
• Green Harissa Sauce: Blend cilantro, parsley, jalapeños, garlic, cumin, coriander, olive oil, lemon juice, and salt until smooth.
• Lemon Herb Tahini Dressing: Whisk tahini, lemon juice, water, garlic, dill, mint, salt, and pepper until smooth, adding water to desired consistency.
• Simple Lemon Vinaigrette: Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined. - Assemble the Bowl: Start with your chosen base in a bowl. Add sliced harissa chicken on top. Arrange desired toppings such as tzatziki, hummus, pickled red onions, crumbled feta, diced cucumber, cherry tomatoes, kalamata olives, and toasted nuts. Drizzle with your preferred sauce and garnish with fresh herbs like parsley, mint, or dill for a flavorful finish.
Notes
- You can marinate the chicken overnight for a more intense flavor.
- Use chicken breasts for leaner protein or thighs for juicier meat.
- Feel free to mix rice and quinoa for texture variation.
- To make it vegan, substitute chicken with roasted vegetables and omit dairy toppings.
- Adjust the spiciness of the harissa paste according to your preference.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Toasting the nuts brings out extra flavor and crunch in the bowl.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mediterranean
