Mediterranean Bowl Recipe
harissa grilled chicken, marinated chickpeas, grilled artichokes, roasted peppers, kalamata olives, gem tomatoes, jasmine rice, hummus, tzatziki
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Ingredients
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Harissa Grilled Chicken
Marinated Chickpeas
Grilled Artichokes
Roasted Peppers
Other Ingredients
Method
Harissa Grilled Chicken
- 1
Marinate the Chicken
In a bowl, mix harissa paste, olive oil, salt, and black pepper. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes.
- 2
Marinated Chickpeas
- 3
Prepare the Chickpeas
Rinse and drain the canned chickpeas. In a bowl, combine chickpeas, lemon juice, cumin, olive oil, salt, and chopped parsley. Mix well and let marinate for at least 15 minutes.
Grilled Artichokes
- 4
Prepare Artichokes
Drizzle canned artichoke hearts with olive oil, garlic powder, and salt. Toss to coat evenly.
- 5
Grill Artichokes
Place artichoke hearts on the grill and cook for about 5 minutes on each side until they get grill marks. Remove from grill and set aside.
Roasted Peppers
- 6
Prepare Peppers
Slice the bell peppers into quarters and remove seeds. Toss with olive oil and salt.
- 7
Roast Peppers
Preheat the oven to 425°F (220°C). Arrange the peppers on a baking sheet and roast for about 20-25 minutes until tender and slightly charred.
Assembly
- 8
Cook the Rice
In a pot, bring 4 cups of water to a boil. Add jasmine rice and a pinch of salt. Reduce heat to low, cover, and cook for about 15 minutes or until rice is tender and water is absorbed. Fluff with a fork.
- 9
Assemble the Bowl
In serving bowls, layer jasmine rice, sliced harissa grilled chicken, marinated chickpeas, grilled artichokes, roasted peppers, kalamata olives, gem tomatoes, a dollop of hummus, and tzatziki sauce.
