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Harissa Chicken Bowl

A vibrant North African bowl with harissa-spiced chicken, roasted vegetables, and a tahini drizzle.

50 minEasyServes 4420 cal/serving

AlgerianLunchOvenStandard

Ingredients

  • 2 lb chicken breast, cut into strips
  • 2 tbsp harissa paste
  • 4 tbsp olive oil
  • 1 lemon, juiced
  • 4 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 zucchini, diced
  • 1 bell pepper, diced
  • 2 cups cherry tomatoes, halved
  • 2 cups cooked quinoa
  • 4 tbsp tahini
  • 1/2 cup water
  • 1 cucumber, diced
  • 1/4 cup pomegranate seeds
  • 2 tbsp fresh mint, chopped

Instructions

  1. 1

    Preheat oven to 400°F.

  2. 2

    In a bowl, mix 2 tbsp harissa paste, 4 tbsp olive oil, 1 juiced lemon, 4 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.

  3. 3

    Toss 2 lb cut into strips chicken breast with half of the harissa mixture and spread on a sheet pan. Roast for 15-18 minutes until internal temperature reaches 165°F.

  4. 4

    On a separate sheet pan, toss 2 diced zucchini, 1 diced bell pepper, and 2 cups halved cherry tomatoes with remaining harissa mixture. Roast alongside chicken for 15-18 minutes.

  5. 5

    In a small bowl, whisk 4 tbsp tahini with 1/2 cup water until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper.

  6. 6

    Divide 2 cups cooked quinoa into bowls. Top with roasted chicken, vegetables, 1 diced cucumber, and 1/4 cup pomegranate seeds.

  7. 7

    Drizzle with tahini dressing and garnish with 2 tbsp chopped fresh mint.

Questions

How long does Harissa Chicken Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Harissa Chicken Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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