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Mediterranean Chicken Bowls

Delicious and nutritious bowls featuring harissa-coated chicken, fresh vegetables, and creamy tzatziki sauce, perfect for lunch or dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1.5 lbs Chicken Breast or Thighs Cut into small pieces
  • 2 Tablespoons Harissa Paste Or more for extra spice
  • 2 Tablespoons Honey
  • 0.5 teaspoon Salt
  • 0.5 teaspoon Pepper
Vegetables
  • 1 pint Grape Tomatoes Cut in half lengthwise
  • 1 Hot House Cucumber Cucumber Sliced or mini cucumbers
  • 0.25 cup Sliced Red Onion
Tzatziki Sauce
  • 1.5 cups Greek Yogurt
  • 1 Tablespoon Lemon Juice
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Red Wine Vinegar
  • 1 to 1.5 teaspoons Salt
  • 1 Tablespoon Fresh Dill Or 1 teaspoon dried dill
  • 3 cloves Garlic Minced
  • 1 Cucumber Grated Make sure to drain excess water
Grains and Garnishes
  • 1.5 cups Quinoa Rinse before use
  • Feta Cheese Feta Cheese Optional topping
  • 8 to 12 leaves Fresh Mint Chopped

Method
 

Prepare Tzatziki Sauce
  1. In a medium bowl, combine the Greek yogurt with the grated cucumber, squeezing out excess water.
  2. Add the lemon juice, olive oil, minced garlic, and fresh dill to the bowl.
  3. Season with salt and pepper, and stir well. Cover and refrigerate for 20-30 minutes.
Cook Quinoa
  1. Rinse the quinoa under cold water to remove its coating.
  2. In a medium saucepan, add the rinsed quinoa along with water or chicken broth and a pinch of salt.
  3. Bring to a boil, then reduce heat, cover, and let it simmer for about 15 minutes.
  4. After cooking, remove from heat and let sit covered for an additional 5 minutes.
Cook Chicken
  1. Cut the chicken into bite-sized pieces and place in a mixing bowl.
  2. Add the harissa paste, honey, salt, and pepper, and mix well.
  3. Preheat a skillet over medium-high heat with olive oil.
  4. Add the chicken and cook for about 7-10 minutes until the internal temperature is 165°F.
Prepare Greek Salad
  1. Cut grape tomatoes in half, slice cucumber and red onion.
  2. Combine in a large bowl and toss with a sprinkle of salt.
Assemble Bowls
  1. Divide cooked quinoa among serving bowls.
  2. Top with sliced honey harissa chicken and Greek salad.
  3. Spoon tzatziki sauce over the salad and chicken.
  4. Garnish with fresh mint and feta cheese if using.
  5. Drizzle with olive oil before serving.

Notes

These bowls can easily be customized. Add more spice or substitute chicken with other proteins like shrimp or tofu.