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
Garnishes
Jasmine Rice
Method
Harissa Grilled Chicken
- 1
Marinate the Chicken
In a bowl, mix together harissa paste, olive oil, lemon juice, salt, and black pepper. Add the chicken breasts, ensuring they are fully coated. Cover and let marinate for at least 30 minutes in the refrigerator.
- 2
Marinated Chickpeas
- 3
Prepare the Chickpeas
Drain and rinse the canned chickpeas. In a bowl, combine olive oil, lemon juice, cumin, salt, and chopped fresh parsley. Add the chickpeas and toss to coat. Let marinate for at least 15 minutes.
Grilled Artichokes
- 4
Prepare the Artichokes
Drain the artichoke hearts and pat them dry. Toss with olive oil, salt, and black pepper. Grill on medium heat for about 5-7 minutes until heated through and slightly charred.
Roasted Peppers
- 5
Roast the Peppers
Preheat the oven to 400°F (200°C). Slice the bell peppers into strips and toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Prepare Garnishes
- 6
Assemble the Garnishes
Prepare the kalamata olives and gem tomatoes by rinsing them. Set aside the hummus and tzatziki for serving.
Jasmine Rice
- 7
Cook the Rice
In a pot, combine jasmine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Assemble the Bowl
- 8
Create the Mediterranean Bowl
In a large bowl, layer jasmine rice as the base. Top with slices of harissa grilled chicken, marinated chickpeas, grilled artichokes, roasted peppers, kalamata olives, and gem tomatoes. Serve with hummus and tzatziki on the side.