Harissa is a North African chili pepper paste that is so delicious tossed with chicken! Serve the harissa chicken over warm, fluffy quinoa with a fresh tomato cucumber salad in this healthy, gluten free recipe!
Heat a grill or grill pan on the stove over high heat.
Add the cubed chicken to the grill and cook for 3-4 minutes, flip and cook for an additional 3-4 minutes.
Divide the cooked quinoa between four bowls.
Add the grilled harissa chicken to the bowls.
Add the cucumber tomato salad and whipped feta dip.
Optionally garnish with extra harissa paste, mint leaves and lemon wedges.
The nutritional information provided is per bowl and does not include the optional toppings.
You can cook the chicken on the stove or in the oven instead.
To cook the chicken on the stove: add the marinated chicken to a large skillet on the stove over high heat. Cook for 6-8 minutes total, flipping 1-2 times during the cooking process.
To cook the chicken in the oven: place the chicken on top of a wire baking rack on a rimmed baking sheet, this will allow the chicken to cook evenly on all sides without flipping it during the cooking process. Place the chicken in the oven and cook at 425°F for 15-20 minutes or until the internal temperature of the chicken reaches 165°F.
I recommend using foil on the grill. Depending on how your grill grates are spaced, you may want to grill the pieces of cubed chicken on a piece of foil so that they don't fall through the grill grates. This also makes clean-up a breeze! I recommend using a non-stick heavy duty foil.
If you don't have time to make the whipped feta dip, or prefer a dairy-free option, you can add hummus to the bowl instead of the feta dip.