Harissa Chicken Bowl
A vibrant North African bowl with harissa-spiced chicken, roasted vegetables, and a tahini drizzle.
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
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1
Preheat oven to 400°F.
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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.
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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.
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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.
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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.
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6
Divide 2 cups cooked quinoa into bowls. Top with roasted chicken, vegetables, 1 diced cucumber, and 1/4 cup pomegranate seeds.
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7
Drizzle with tahini dressing and garnish with 2 tbsp chopped fresh mint.