Recipe information
harissa chicken, chickpeas, artichokes, roasted peppers, kalamata olives, gem tomatoes, jasmine rice, hummus, tzatziki
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Main Ingredients
Cooking Instructions
1. Prepare the Chicken
Marinate the chicken breasts in harissa paste for at least 30 minutes. Preheat the grill or skillet over medium-high heat.
2. Cook 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.
3. Prepare the Rice
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.
4. Combine the Ingredients
In a large bowl, combine cooked jasmine rice, chickpeas, artichokes, roasted peppers, kalamata olives, and gem tomatoes. Toss gently to mix.
5. Assemble the Bowl
Divide the rice and veggie mixture into serving bowls. Top with sliced harissa chicken, a dollop of hummus, and tzatziki sauce.
6. Serve
Garnish with fresh herbs if desired and serve immediately.