Mediterranean Bowl Recipe

Marinate chicken

In a bowl, whisk together 2 tbs harissa paste, 1 tbs olive oil, 1 tbs lemon juice, 3 tsp salt, and 1 tsp black pepper. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Grill or pan-sear

Preheat grill or a heavy skillet to medium-high heat. Remove excess marinade from chicken and grill or sear 4–6 minutes per side, or until internal temperature reaches 165°F (74°C). Rest chicken 5 minutes, then slice into strips.

Combine 1 cup drained chickpeas, 1 tbs lemon juice, 1 tsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 minced garlic clove, 1/2 tsp salt, and 1 tbs chopped parsley in a bowl. Toss to coat and let sit at room temperature 10–15 minutes to absorb flavors. Adjust seasoning to taste.

Preheat grill or broiler. Cut red bell pepper into quarters, removing seeds. Toss pepper pieces and 1 cup drained artichoke hearts with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Place peppers skin-side down on the grill or a hot cast-iron pan and cook until charred and softened, about 6–8 minutes. Grill artichokes alongside until lightly charred, about 3–4 minutes. Remove peppers, let cool slightly, then peel off skins if desired and slice into strips.

Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice, 1.25 cups water, 1/4 tsp salt, and 1/2 tsp oil or butter in a small pot. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes; fluff with fork.

Halve gem tomatoes. Pit and halve kalamata olives if not already. Chop remaining 1 tbs parsley. Cut lemon into wedges.

If making quick tzatziki: grate 1/2 small cucumber, squeeze out excess water, and mix with 1/2 cup Greek yogurt, 1 small minced garlic clove, 1 tsp lemon juice, pinch of salt, and 1 tsp chopped dill or parsley. Otherwise use store-bought. Spoon hummus and tzatziki into serving bowls.

Divide jasmine rice between 2 bowls (about 1/2 cup cooked rice per bowl). Arrange sliced harissa chicken, marinated chickpeas, grilled artichokes, roasted pepper strips, kalamata olives, and halved tomatoes in sections over the rice.

Add 2–3 tbsp hummus and 2–3 tbsp tzatziki to each bowl. Garnish with chopped parsley and a lemon wedge. Serve warm, squeezing lemon over before eating.