Mediterranean Dawn Chicken & Quinoa Bowl with Harissa-Tahini Zest

Ingredients

• 200 g Boneless, skinless chicken breast
• 1 tbsp Olive oil
• 1 tsp Sumac
• 0.5 tsp Garlic powder
• 0.25 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Rainbow quinoa
• 1 cup Water or low-sodium vegetable broth
• 1 can Canned chickpeas
• 1 tbsp Olive oil
• 0.5 tsp Cumin powder
• 0.5 tsp Coriander powder
• 0.25 tsp Smoked paprika
• 0.25 tsp Turmeric powder
• 1 clove Garlic
• 2 cups Baby spinach
• 1 cup Cherry tomatoes
• 0.5 medium Red bell pepper
• 0.25 medium Red onion
• 2 tbsp Tahini
• 1 tsp Harissa paste
• 1 tbsp Lemon juice
• 2-3 tbsp Water
• 0.5 clove Garlic

Instructions

1. Rinse rainbow quinoa under cold water. Combine quinoa and water/broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until all liquid is absorbed and quinoa is fluffy. Let stand, covered, for 5 minutes, then fluff with a fork.
2. While quinoa cooks, pat chicken breast dry and dice into 1-inch pieces. In a medium bowl, toss chicken with 1 tbsp olive oil, sumac, garlic powder, salt, and black pepper.
3. Heat a non-stick skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
4. In the same skillet, add 1 tbsp olive oil. Add 1 minced garlic clove and cook for 30 seconds until fragrant. Add rinsed and drained chickpeas, cumin, coriander, smoked paprika, and turmeric. Sauté for 3-5 minutes, stirring, until warmed through and spices are fragrant. Stir in diced red bell pepper and thinly sliced red onion (if using) and cook for another 2 minutes until slightly softened but still crisp.
5. Prepare the Harissa-Tahini Dressing: In a small bowl, whisk together tahini, harissa paste, lemon juice, and optional 0.5 minced garlic clove. Gradually add 2-3 tbsp water, whisking until smooth and a pourable consistency. Add a pinch of salt if desired.
6. Assemble the bowls: Divide baby spinach and halved cherry tomatoes between two serving bowls. Top each with half of the cooked quinoa, half of the spiced chickpeas and vegetable mixture, and half of the sumac chicken. Drizzle generously with the Harissa-Tahini Dressing. Serve immediately.

Nutrition (per serving)