Description
A delicious and healthy bowl featuring grilled chicken marinated in honey harissa, served over quinoa with fresh vegetables and feta cheese.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 lb boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons harissa paste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup baby spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Preheat your grill or grill pan over medium-high heat. In a small bowl, mix together olive oil, honey, harissa paste, garlic powder, smoked paprika, salt, and pepper.
- Coat the chicken thighs with the harissa mixture, ensuring they are well covered. Let them marinate for at least 15 minutes for better flavor.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
- While the chicken is resting, prepare the bowls. In each bowl, layer 1/2 cup of cooked quinoa, followed by a handful of baby spinach, diced cucumber, and halved cherry tomatoes.
- Slice the grilled chicken and place it on top of the vegetables in each bowl.
- Sprinkle crumbled feta cheese and chopped parsley over the chicken. Serve with lemon wedges on the side for drizzling.
Notes
- For a spicier kick, add more harissa paste or a sprinkle of red pepper flakes.
- You can also substitute the chicken with grilled shrimp or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg