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The Spicy, Flavor-Packed Chicken Bowl You’ll Want on Repeat...
These Chicken Quinoa Bowls are a grain bowl like no other. Juicy, marinated chicken meets zesty harissa sauce, hummus, charred corn, pickled onions, and a medley of fresh veggies in each bite. Make them for a delicious, protein-packed, and healthy meal prep!
Rezept
Zubereitungszeit ca. 90 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 15 Minuten
Zutaten:
- 1 ½ pounds chicken thighs (boneless, skinless, approximately 6 medium chicken thighs)
- 4 cloves garlic (peeled)
- 1 Tablespoon olive oil
- 1 ½ Tablespoons harissa paste
- 2 Tablespoons lemon juice (about 1 large lemon)
- 1 Tablespoon honey
- 1 Tablespoons red wine vinegar
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1/3 cup tahini
- ¼ cup lemon juice (this is the juice of about 1-2 lemons)
- 1 tablespoon maple syrup (or honey or agave)
- 2 cloves garlic (grated or minced)
- 1 Tablespoon harissa paste
- 2 Tablespoons water (plus more as needed)
- 1 teaspoon salt (plus more to taste)
- 4 cups cooked quinoa ( or steamed rice)
- 2 ounces feta (crumbled)
- 1/3 cup hummus
- 1/2 cup pickled onions
- 1 pint cherry tomatoes (halved)
- 2 Persian cucumbers (diced)
- 1 1/2 cups corn kernels (charred)
- 2 cups shredded lettuce
- 1 avocado (diced)
Arbeitsschritte:
- Harissa Sauce
- Combine the tahini, lemon juice, and maple syrup in a bowl, and whisk until smooth.
- Add the garlic, harissa, water, and salt, and whisk again. For a thinner consistency add another tablespoon or two of water.
- Taste and adjust seasoning, adding more harissa or sweetness if desired. Set aside.
- Chicken
- Puree garlic, olive oil, harissa paste, lemon juice, honey, vinegar, and spices in a blender or food processor.
- Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 1 hour, up to 24 hours.
- Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure the internal temperature reaches 165°F.
- Slice the chicken and arrange on top of quinoa or rice. Top with the feta, hummus, pickled onions, tomatoes, cucumbers, corn kernels, lettuce and avocado. Drizzle on the harissa dressing and enjoy!
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