Mediterranean Bowl Recipe

1. Marinate chicken

In a bowl, combine harissa paste, 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Add the chicken thighs and coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.

2. Grill or sear chicken

Preheat a grill or skillet to medium-high (around 400°F/200°C). Lightly oil the grill grates or skillet. Remove chicken from marinade, let excess drip off. Grill or sear 4–6 minutes per side until internal temperature reaches 165°F (74°C) and exterior is slightly charred. Let rest 5 minutes, then slice into strips.

3. Prepare chickpeas

In a medium bowl, combine drained chickpeas with 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss to coat well. Let sit at room temperature for 10–15 minutes to absorb flavors. Stir in chopped parsley just before serving.

4. Prep vegetables

If using fresh artichokes, par-cook and quarter them; if using jarred artichoke hearts, drain well. Core and quarter bell peppers. Toss artichokes and pepper pieces with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

5. Grill vegetables

Over the same medium-high grill or in a grill pan, cook peppers and artichokes 6–8 minutes, turning occasionally, until charred and softened. Remove and slice peppers into strips if desired.

6. Cook jasmine rice

Rinse 1 cup jasmine rice under cold water until water runs clear. In a small saucepan, combine rinsed rice, 1.25 cups water, 1/4 tsp salt and 1 tsp olive oil or butter. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 10 minutes, then fluff with a fork.

7. Prepare fresh toppings

Halve the gem (cherry) tomatoes and slice cucumber if using. Halve pitted kalamata olives. Combine tomatoes, olives, cucumber, and chopped mint or parsley in a small bowl. If using, crumble feta over the mixture.

8. Warm the sauces (optional)

If you prefer slightly warm hummus, microwave 15–20 seconds or stir to loosen. Tzatziki is served cold or room temperature.

9. Build the bowls: divide the jasmine rice between 2 bowls (about 1/2 cup cooked rice per bowl as base). Arrange sliced harissa chicken, marinated chickpeas, grilled artichokes and roasted pepper strips, and the tomato-olive salad in sections over the rice. Add a dollop (about 1/4 cup) of hummus and 1/4 cup tzatziki in each bowl.

10. Finish and garnish: drizzle a teaspoon of extra virgin olive oil over each bowl, squeeze a lemon wedge over the chicken and vegetables, and sprinkle a pinch of sumac or smoked paprika if using. Serve immediately.