harissa chicken, chickpeas, artichokes, roasted peppers, kalamata olives, gem tomatoes, jasmine rice, hummus, tzatziki

Marinate the chicken breasts in harissa paste for at least 30 minutes. Preheat the grill or skillet over medium-high heat.

Prepare the Chicken

Grill or cook the marinated chicken for 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing.

Cook the Chicken

In a saucepan, combine 1 cup of jasmine rice with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork.

Prepare the Rice

In a large bowl, combine cooked jasmine rice, chickpeas, artichokes, roasted peppers, kalamata olives, and gem tomatoes. Toss gently to mix.

Combine the Ingredients

Divide the rice and veggie mixture into serving bowls. Top with sliced harissa chicken, a dollop of hummus, and tzatziki sauce.

Assemble the Bowl

Garnish with fresh herbs if desired and serve immediately.

mediterranean bowl

Recipe information

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