Zesty Harissa Chicken & Quinoa Power Bowls

Ingredients

• 6 ounces Boneless, skinless chicken breasts
• 0.5 cup Quinoa, uncooked
• 1 cup Water or low-sodium chicken broth
• 1 whole Small zucchini
• 0.5 whole Red bell pepper
• 1 cup Cherry tomatoes
• 2 cups Baby spinach
• 1 tablespoon Olive oil
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Dried oregano
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Sea salt
• 1 teaspoon Harissa paste
• 2 tablespoons Fresh lime juice
• 2 tablespoons Fresh cilantro

Instructions

1. Cook the quinoa: Rinse quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa and 1 cup of water or low-sodium chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let stand, covered, for 5 minutes, then fluff with a fork.
2. Prepare chicken and vegetables: While quinoa cooks, pat chicken breasts dry and cut them into 1-inch pieces. In a small bowl, combine smoked paprika, ground cumin, garlic powder, dried oregano, black pepper, and 1/8 teaspoon of sea salt. Toss the chicken pieces with half of this spice mixture until evenly coated. Chop the zucchini and red bell pepper into 1/2-inch pieces. Halve the cherry tomatoes.
3. Cook chicken and vegetables: Heat 1.5 teaspoons of olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside. Add the remaining 1.5 teaspoons of olive oil to the same skillet. Add the chopped zucchini and red bell pepper and cook for 5 minutes, stirring occasionally, until tender-crisp. Add the halved cherry tomatoes and cook for another 2 minutes. Stir in the baby spinach and cook until just wilted, about 1-2 minutes.
4. Make the harissa-lime drizzle: In a small bowl, whisk together the harissa paste, fresh lime juice, and the remaining 1/8 teaspoon of sea salt. If the dressing is too thick, add a tablespoon of water to thin it to your desired consistency.
5. Assemble the bowls: Divide the cooked quinoa between two serving bowls. Top each with equal portions of the cooked chicken and sautéed vegetables. Drizzle generously with the zesty harissa-lime dressing. Garnish with fresh chopped cilantro before serving.

Nutrition (per serving)