Description
A vibrant and flavorful Mediterranean Chicken Bowl featuring tender honey harissa chicken, fluffy quinoa, fresh Greek salad, and homemade tzatziki sauce, perfect for a wholesome and quick meal.
Ingredients
For the Honey Harissa Chicken
- 1 1/2 lbs. Chicken Breast or Thighs, cut into bite-sized pieces
- 2 Tablespoons Harissa Paste (or more for extra spice)
- 2 Tablespoons Honey
- 1/2 to 1 teaspoon Salt
- 1/2 teaspoon Pepper
- Olive Oil for cooking
For the Tzatziki Sauce
- 1 1/2 cups Greek Yogurt
- 1 Cucumber, grated (excess water squeezed out)
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Garlic Cloves, minced
- 1 Tablespoon Fresh Dill (or 1 teaspoon dried dill)
- 1 to 1 1/2 teaspoons Salt
- Black Pepper to taste
For the Quinoa
- 1 1/2 cups Quinoa, rinsed
- Water or Chicken Broth (according to package instructions for cooking quinoa)
- Pinch of Salt
For the Greek Salad
- 1 pint Grape Tomatoes, cut in half lengthwise
- 1 Hot House Cucumber or Mini Cucumbers, cut into small pieces or sliced
- 1/4 cup Sliced Red Onion
- Salt to taste
Optional Garnishes
- Feta Cheese
- 8 to 12 Fresh Mint Leaves, chopped
- Extra Olive Oil for drizzling
Instructions
- Make the homemade tzatziki sauce: In a bowl, combine the Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, minced garlic, fresh dill, salt, and pepper. Mix well until fully incorporated. Refrigerate for at least 20-30 minutes to allow flavors to meld.
- Prepare the quinoa: Rinse the quinoa under cold water to remove starch. In a medium saucepan, combine the quinoa, water or chicken broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and quinoa is tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
- Make Honey Harissa Chicken: Toss the bite-sized chicken pieces with harissa paste, honey, salt, and pepper in a bowl. Heat a skillet over medium-high heat with a drizzle of olive oil. Add the chicken and cook for 7-10 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Adjust seasoning with salt and pepper if needed.
- Make Greek Salad: Slice grape tomatoes in half lengthwise, cut cucumber into small pieces or slices, and thinly slice red onion. Toss together in a bowl and season with salt to taste.
- Assemble the Mediterranean chicken bowls: Divide the cooked quinoa into serving bowls as the base. Top with honey harissa chicken, add a generous portion of Greek salad, and spoon tzatziki sauce over the top.
- Garnish and serve: Add chopped fresh mint leaves and crumbled feta cheese if desired. Finish with a drizzle of olive oil for extra richness and serve immediately.
Notes
- Squeezing excess water from grated cucumber is essential to prevent watery tzatziki sauce.
- Rinsing quinoa before cooking removes bitterness and excess starch for fluffier texture.
- Adjust harissa paste quantity based on preferred spiciness level.
- Use chicken thighs for more tender, juicy meat or chicken breasts for leaner option.
- Quinoa can be cooked in broth for enhanced flavor.
- Leftover ingredients can be stored separately for up to 3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
