Harissa Grilled Chicken & Roasted Veggies

Harissa Grilled Chicken & Roasted Veggies

Harissa Grilled Chicken & Roasted Veggies is a colorful and delicious dish that brings together the bold flavors of harissa, tender chicken, and a variety of wholesome vegetables. This dish is not only tasty but also healthy, making it a great choice for lunch or dinner. The combination of grilled chicken and roasted veggies is sure to please everyone at your table.

Why Make This Recipe

Making Harissa Grilled Chicken & Roasted Veggies is a fantastic way to enjoy a nutritious meal. The spices in the harissa give the chicken a wonderful kick, while the roasted veggies add sweetness and crunch. This recipe is also flexible—you can swap out veggies based on what you have at home. Plus, it’s perfect for meal prep, allowing you to enjoy leftovers throughout the week.

How to Make Harissa Grilled Chicken & Roasted Veggies

Ingredients:

• Grilled chicken (coated in harissa and olive oil)
• Roasted carrots
• Roasted eggplant
• Steamed snap peas
• Quinoa (flavored with turmeric and cumin)
• Cucumber mint yogurt sauce

Directions:

1. Marinate the Chicken: Coat the chicken in harissa and olive oil. Let it marinate for at least 30 minutes.
2. Grill the Chicken: Preheat your grill and cook the chicken until it’s well done and has grill marks, about 6-7 minutes on each side.
3. Roast the Veggies: Slice the carrots and eggplant, then roast them in the oven at 400°F (200°C) until they are caramelized, about 20-25 minutes.
4. Steam the Snap Peas: In a pot or steamer, steam the snap peas for about 3-5 minutes until they are bright green and crisp.
5. Prepare Quinoa: Cook the quinoa according to package instructions, adding turmeric and cumin for flavor.
6. Make Cucumber Mint Yogurt Sauce: Combine diced cucumber, yogurt, mint, salt, and a squeeze of lemon juice in a bowl.

How to Serve Harissa Grilled Chicken & Roasted Veggies

Serve the grilled chicken on a bed of spiced quinoa. Arrange the roasted carrots, eggplant, and steamed snap peas around the chicken. Drizzle cucumber mint yogurt sauce over the top for a refreshing finish. This dish looks beautiful and tastes amazing!

How to Store Harissa Grilled Chicken & Roasted Veggies

To store leftovers, allow the dish to cool completely. Place the chicken and veggies in an airtight container and keep it in the fridge for up to 3 days. You can reheat the chicken and veggies in the microwave or on the stovetop when you’re ready to enjoy them again.

Tips to Make Harissa Grilled Chicken & Roasted Veggies

• Adjust the amount of harissa based on your spice preference. If you like it mild, use less.
• For added flavor, marinate the chicken overnight.
• Mix and match your vegetables based on what you like or what is in season.

Variation

You can use other proteins such as turkey or tofu instead of chicken. Also, feel free to try different grains like brown rice or couscous instead of quinoa.

FAQs

1. Can I make this recipe ahead of time?
   Yes, you can marinate the chicken and roast the veggies the night before. Just reheat before serving.

2. Is harissa spicy?
   Harissa can be spicy, but the level of heat varies by brand. You can always start with a small amount and add more to taste.

3. What can I serve as a side?
   This dish is great on its own, but you can serve it with a side salad or naan bread for a more filling meal.

Enjoy making and sharing this delightful Harissa Grilled Chicken & Roasted Veggies with your family and friends!