Ingredients
4 boneless chicken thighs (skin removed)
2 tbsp harissa paste
1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1 cup quinoa
2 cups water or vegetable broth
1 (15-oz) can chickpeas, roasted
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/2 cup plain yogurt
Fresh parsley and cilantro
Salt and pepper
Instructions
Preheat oven to 400°F (200°C)
Mix harissa, olive oil, lemon juice, honey, salt, and pepper as marinade
Coat chicken thighs and let sit 10-15 minutes
Heat skillet, sear thighs 2 minutes per side
Transfer to oven sheet, bake 15-18 minutes until internal temp 165°F
Meanwhile, rinse quinoa, simmer with water/broth 15 minutes
Arrange grains in bowls, top with chicken, roasted chickpeas
Add cherry tomatoes, cucumber, and yogurt drizzle
Garnish with herbs
Notes
Swap thighs for breasts (butterfly to 1/2-inch thickness)
Adjust harissa to yogurt ratio for milder heat
Chickpeas can be roasted with olive oil and cumin
Leftovers keep 3 days in fridge
- Prep Time: 15
- Cook Time: 20
- Category: Quick Chicken
- Method: Searing & Roasting
- Cuisine: North African Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 1800mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 85mg