Mediterranean Bowl Recipe

Marinate chicken

In a bowl, whisk together harissa paste, 2 tbs olive oil, 1 tbs lemon juice, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Add chicken thighs and coat thoroughly. Marinate at room temperature for 20 minutes or in the refrigerator for up to 2 hours.

Cook chicken

Preheat a grill pan or outdoor grill to medium-high (about 400°F/200°C). Brush the grate with oil. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are charred. Transfer to a cutting board, rest 5 minutes, then slice into strips.

In a bowl combine drained chickpeas, 2 tbs olive oil, 1 tbs lemon juice, 1 tsp red wine vinegar, dried oregano, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to coat. Let sit at least 10 minutes for flavors to meld (or up to 2 hours in fridge). If desired, warm gently in a skillet for 3–4 minutes to heat through.

Preheat oven to 425°F (220°C). Halve or quarter jarred artichoke hearts if large and toss with 1 tbs olive oil, a pinch of salt and pepper. Place artichokes on a baking sheet.

Core and seed the bell peppers, cut into 1" strips, toss with remaining 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread peppers on the same baking sheet in a single layer.

Roast for 18–22 minutes, turning once, until peppers are slightly charred and tender and artichokes have golden edges. Alternatively, cook peppers on the grill over medium-high heat 8–10 minutes until charred. Remove and keep warm.

Rinse jasmine rice under cold water until water runs clear. In a small saucepan, combine rice and 1 1/4 cups water with a pinch of salt. Bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

While rice cooks, halve gem tomatoes and pit/halve kalamata olives. Toss tomatoes and olives lightly with a drizzle (about 1 tsp) of olive oil and a pinch of salt if desired.

Place store-bought hummus in a small bowl and drizzle 1 tsp extra virgin olive oil over top. Reserve for plating.

For tzatziki: grate cucumber and squeeze out excess liquid using a towel or fine sieve. In a bowl combine 1/2 cup Greek yogurt, drained grated cucumber, 1 tsp lemon juice, 1/2 minced garlic clove, 1 tsp chopped dill, 1/4 tsp salt and a pinch of black pepper. Mix until smooth and refrigerate briefly to meld flavors (at least 10 minutes).

Divide warm jasmine rice between 2 bowls (about 1/2 cup cooked rice per serving, adjust as desired). Arrange sliced harissa chicken, marinated chickpeas, roasted peppers, grilled artichokes, halved gem tomatoes, and kalamata olives in separate sections over the rice.

Add a spoonful (~3 tbs) of hummus and 2 tbs tzatziki to each bowl. Garnish with chopped parsley, a lemon wedge, and an extra drizzle of olive oil. Serve immediately.