Mediterranean Chicken Bowls
User Reviews
5
Mediterranean Chicken Bowls
Description
Mediterranean Chicken Bowls combine honey harissa-spiced chicken pieces cooked until tender with a fresh Greek salad of grape tomatoes, cucumber, and red onion. The tzatziki sauce, made from Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, and seasonings, is chilled to develop its flavors. Quinoa is cooked tender and fluffy as a base grain to hold the other elements. The chicken’s sweet and mild spice from harissa and honey contrasts with the refreshing crunch of the salad and creamy tzatziki.
The bowls offer a balanced meal with protein, fresh vegetables, and whole grains. They can be served for lunch or dinner, and the optional feta cheese and fresh mint add layers of flavor. The harissa paste provides gentle heat, adjustable by quantity.
When preparing the tzatziki, it is important to squeeze excess water from the cucumber for the best texture. The quinoa should be rinsed if desired for less starchiness. The chicken is cut into small pieces and cooked in a skillet for even cooking and quick browning.
Ingredients
Honey Harissa Chicken:
- 1 1/2 lbs. chicken breast or thighs
- 2 Tablespoons harissa paste (or more for extra spice)
- 2 Tablespoons honey
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon black pepper
Greek Salad:
- 1 pint grape tomatoes (cut in half lengthwise)
- 1 cucumber sliced or mini cucumbers, hot house variety
- 1/4 cup red onion sliced
Tzatziki Sauce:
- 1 1/2 cups Greek yogurt
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon lemon juice
- 1 Tablespoon red wine vinegar
- 1 to 1 1/2 teaspoons salt
- 1 Tablespoon dill or 1 teaspoon dried dill, fresh
- 3 garlic minced, cloves
- 1 cucumber (grated)
GRAINS:
- 1 1/2 cups quinoa
- feta cheese (optional)
- 8 to 12 mint leaf chopped, fresh
Instructions
- Make the homemade tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber (squeeze out excess water), lemon juice, olive oil, minced garlic, fresh dill, salt, and pepper. Mix well until all ingredients are incorporated. Refrigerate the tzatziki sauce for at least 20-30 minutes to allow the flavors to meld.
- Prepare the quinoa. May rinse quinoa before cooking to remove some starchiness. In a medium saucepan, combine the rinsed quinoa water or chicken broth and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork before serving.
- Make Honey Harissa Chicken. Cut chicken into small, bite-size pieces and place in a bowl. Add harissa paste, honey, salt, and pepper. Preheat a skillet over medium-high heat and add a generous drizzle of oil. Add the chicken and cook for about 7-10 minutes, or until the chicken is cooked through. The internal temperature should reach 165 degrees. Taste for seasonings and add more salt and pepper as needed.
- Make Greek Salad. Cut the grape tomatoes in half lengthwise. Cut the cucumber into small pieces. Thinly slice the red onions. Toss together and sprinkle with salt.
- Assemble the Mediterranean chicken bowls. Divide the cooked quinoa into bowls as the base. Top with slices of harissa honey chicken. Add a generous scoop of Greek salad. Spoon some tzatziki sauce over the top.
- Garnish with fresh mint, feta cheese, or a drizzle of olive oil if desired.
Notes
- Harissa paste can be found at stores like Trader Joe's and World Market.
- For a milder dish, adjust the amount of harissa paste according to your spice preference.
- Ensure excess water is squeezed from grated cucumber before adding to tzatziki to avoid watery sauce.
User Reviews
Overall Rating
5
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