Name: Spicy Harissa Chicken and Quinoa Plate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 10 oz raw chicken breast; 0.33 cup dry quinoa; 1 tbsp olive oil; 1.5 cup raw broccoli florets; 0.5 cup raw sliced bell peppers; 1 tbsp harissa paste; 0.25 whole avocado; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.66 cup water

Instructions

Prep 10 min · Cook 20 min

In a small saucepan, combine the dry quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, slice the raw chicken breast into 1-inch strips. In a bowl, toss the chicken with the harissa paste, garlic powder, sea salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the broccoli florets and sliced bell peppers, sautéing for 5-6 minutes until tender-crisp and slightly charred. Remove the vegetables from the skillet and set aside.
In the same skillet, add the seasoned chicken strips. Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.
Assemble the plate by placing the cooked quinoa as the base. Top with the charred vegetables and the spicy chicken strips.
Slice the avocado and place it on the side to provide a cooling contrast to the spicy chicken. Serve immediately.

Nutrition

Ingredients

Instructions

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