This dish features chicken marinated in a spicy harissa-yogurt blend, grilled to perfection, and served alongside a refreshing cucumber-quinoa salad. It’s a balanced meal that combines protein and grains with fresh vegetables.
The recipe is simple and can be prepared in under an hour, making it perfect for a weeknight dinner or a weekend gathering.
Marinating the Chicken
The key to achieving a flavorful grilled chicken lies in the marinade. This recipe uses a combination of yogurt and harissa paste, which not only tenderizes the meat but also infuses it with a robust flavor profile.
To prepare the marinade, simply mix plain yogurt with harissa paste, olive oil, garlic powder, salt, and black pepper.
Once the marinade is ready, coat the chicken breasts thoroughly and let them soak in the flavors for at least 30 minutes. For those who have the time, marinating overnight will yield even more intense flavors.
Cooking the Quinoa
While the chicken is marinating, it’s the perfect time to prepare the quinoa. This grain serves as a nutritious base for the salad, providing a delightful texture and a boost of protein.
Start by rinsing the quinoa to remove any bitterness, then combine it with water or broth in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer until the quinoa is fluffy and the liquid is absorbed.
Once cooked, allow the quinoa to cool before mixing it with the fresh vegetables. This step ensures that the salad remains crisp and refreshing.
Preparing the Cucumber-Quinoa Salad
The salad is where the dish truly comes to life with color and crunch. Combining the cooked quinoa with diced cucumber, halved cherry tomatoes, finely chopped red onion, and fresh parsley creates a vibrant medley.
Drizzle the mixture with lemon juice and season with salt and pepper to taste. Toss everything together gently to ensure an even distribution of flavors.
This salad not only complements the grilled chicken but also adds a refreshing contrast to the dish.
Grilling the Chicken
Once the chicken has marinated and the quinoa salad is prepared, it’s time to fire up the grill. Preheat your grill or grill pan to medium-high heat for optimal cooking.
Remove the chicken from the marinade and place it on the grill. Cook each side for about 6-7 minutes, or until the chicken is cooked through and the juices run clear.
Grilling adds a smoky flavor that enhances the overall dish, making it even more delicious.
Plating the Dish
Presentation plays a significant role in making a meal appealing. For this dish, slice the grilled chicken and arrange it beautifully over the cucumber-quinoa salad.
To elevate the visual appeal, consider drizzling a bit of olive oil or an extra squeeze of lemon juice on top.
The rustic wooden table setting in the background further enhances the inviting feel of the dish, making it perfect for any gathering or weeknight dinner.
Nutritional Benefits
This dish is not only visually stunning but also packed with nutrients. Each serving provides a balanced combination of protein from the chicken and quinoa, along with vitamins and minerals from the fresh vegetables.
With approximately 350 calories per serving, it’s a healthy option that doesn’t compromise on flavor.
Enjoying this meal can be a delightful way to incorporate more wholesome ingredients into your diet while savoring every bite.
Spicy Harissa Chicken with Quinoa Salad
The harissa-yogurt marinade infuses the chicken with bold flavors, while the cucumber-quinoa salad adds a light and crunchy contrast. This recipe serves 4 and is packed with nutrients, making it a healthy choice.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup plain yogurt
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups water or broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, harissa paste, olive oil, garlic powder, salt, and pepper. Add chicken breasts and coat well. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- Cook the Quinoa: In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy. Remove from heat and let it cool.
- Prepare the Salad: In a large bowl, combine cooked quinoa, diced cucumber, cherry tomatoes, red onion, and parsley. Drizzle with lemon juice and season with salt and pepper. Toss to combine.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes per side, or until cooked through and juices run clear.
- Serve: Slice the grilled chicken and serve it over the cucumber-quinoa salad. Drizzle with additional olive oil or lemon juice if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 servings
- Calories: 350kcal
- Fat: 10g
- Protein: 30g
- Carbohydrates: 35g