Harissa Grilled Chicken Plate with Quinoa & Rainbow Veggies

Name: Harissa Grilled Chicken Plate with Quinoa & Rainbow Veggies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Deutsch
Ingredients: 2 boneless, skinless chicken breasts; 2 EL harissa paste; 2 EL olive oil; 2 garlic cloves, minced; 1 lemon, juiced and zested; 1 cup quinoa, rinsed; 2 cups mixed vegetables (zucchini, bell peppers, red onion), chopped; 1 TL smoked paprika; Fresh cilantro or parsley for garnish; Salt and pepper to taste

(0 Ratings)

This Harissa Grilled Chicken Plate is a modern, protein-packed dinner that’s as nutritious as it is flavorful. Succulent chicken breasts are marinated in a vibrant blend of harissa paste, garlic, and lemon, then grilled to perfection with beautiful char marks. They’re served over a bed of fluffy, herb-infused quinoa alongside a colorful array of roasted seasonal vegetables like zucchini, bell peppers, and red onions. The dish offers a fantastic mix of smoky, spicy, and fresh flavors, with textures ranging from tender chicken to slightly crisp veggies. Perfect for a healthy weeknight dinner or impressive meal prep, it aligns with current trends for globally-inspired, balanced plates. High in protein and fiber, it’s designed to keep you satisfied and energized.

speichern

A colorful dinner plate with harissa grilled chicken, quinoa, and roasted rainbow vegetables

Prep Time20 min

Cook Time25 min

Servings2 servings

Equipment

Grill pan or outdoor grillBaking sheetMixing bowls

Instructions

1
In a bowl, mix harissa paste, 1 tablespoon olive oil, minced garlic, lemon juice, salt, and pepper. Coat chicken breasts in the marinade and let sit for at least 15 minutes.
2
Preheat grill pan over medium-high heat. Cook chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest before slicing.
3
Cook quinoa according to package instructions. Fluff with a fork and stir in lemon zest.
4
Toss chopped vegetables with remaining olive oil, smoked paprika, salt, and pepper. Roast on a baking sheet at 425°F for 18-20 minutes until tender and slightly charred.
5
Plate quinoa, top with sliced harissa chicken and roasted vegetables. Garnish with fresh herbs and serve.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.