Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked quinoa (or rice)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 avocado (sliced)
- Fresh cilantro for garnish
Instructions
- Begin by marinating the chicken. In a bowl, mix the harissa paste, olive oil, garlic powder, smoked paprika, salt, and pepper.
- Add the chicken to the marinade, ensuring it’s well coated. Let it sit for at least 30 minutes (or overnight for more flavor).
- Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 5-7 minutes on each side until fully cooked and slightly charred.
- While the chicken cooks, prepare your quinoa according to package instructions.
- Once the chicken is done, let it rest for a few minutes before slicing it into strips.
- To assemble your bowls, layer the cooked quinoa, sliced chicken, cherry tomatoes, cucumber, and avocado.
- Garnish with fresh cilantro and serve immediately. Enjoy!
- Prep Time: 30
- Cook Time: 15
Nutrition
- Calories: 450
- Fat: 20g
- Carbohydrates: 40g
- Protein: 30g