Harissa Grilled Chicken & Roasted Veggies
Harissa Grilled Chicken & Roasted Veggies is a delicious, colorful dish that combines bold flavors with fresh ingredients. This recipe highlights chicken marinated in spicy harissa, paired with roasted vegetables and a refreshing cucumber mint yogurt sauce. It’s not only tasty but also healthy and perfect for any meal.
Why Make This Recipe
You should make this recipe because it is simple, flavorful, and packed with nutrients. The harissa adds a unique spicy kick to the chicken, while the roasted veggies provide natural sweetness and texture. The cucumber mint yogurt sauce cools everything down, making each bite a delightful experience. It’s great for meal prep, family dinners, or impressing guests!
How to Make Harissa Grilled Chicken & Roasted Veggies
Ingredients:
- Grilled chicken coated in harissa and olive oil
- Carrots
- Eggplant
- Snap peas
- Quinoa flavored with turmeric and cumin
- Cucumber mint yogurt sauce
Directions:
Marinate the Chicken: Coat the chicken in harissa and olive oil. Let it marinate for at least 30 minutes to absorb the flavors.
Grill the Chicken: Preheat your grill and cook the marinated chicken until it’s fully cooked and has nice grill marks.
Roast the Vegetables: Cut carrots and eggplant into bite-sized pieces. Toss them in olive oil, salt, and pepper, then roast in the oven at 400°F (200°C) until they are caramelized, about 20-25 minutes.
Prepare the Snap Peas: Steam the snap peas lightly to keep them crisp and bright.
Cook the Quinoa: In a pot, cook quinoa according to package instructions. Add turmeric and cumin to the water for added flavor.
Make the Sauce: Mix yogurt, diced cucumber, and chopped mint in a bowl for the refreshing cucumber mint yogurt sauce.
Assemble the Dish: Serve the grilled chicken on a bed of spiced quinoa, topped with roasted veggies and snap peas. Drizzle with cucumber mint yogurt sauce.
How to Serve Harissa Grilled Chicken & Roasted Veggies
Serve your Harissa Grilled Chicken & Roasted Veggies warm. Place the spiced quinoa on a plate, top with sliced grilled chicken, and arrange the roasted vegetables on the side. Add a generous spoonful of cucumber mint yogurt sauce over the top for a burst of freshness.
How to Store Harissa Grilled Chicken & Roasted Veggies
To store leftovers, place the grilled chicken and roasted veggies in an airtight container. Keep them in the fridge for up to 3 days. For the quinoa, you can store it separately to maintain its texture. The cucumber mint yogurt sauce is best consumed fresh, but it can last in the fridge for up to a day.
Tips to Make Harissa Grilled Chicken & Roasted Veggies
- Marination Time: For the best flavor, let the chicken marinate for a longer time, even overnight if possible.
- Vegetable Choices: Feel free to mix in other vegetables like zucchini or bell peppers based on your preference.
- Spice Level: Adjust the amount of harissa in the marinade to control the spice level to your liking.
Variation
If you’re looking for a vegetarian option, substitute the grilled chicken with chickpeas or tofu. Marinate the chickpeas or tofu in harissa and grill or roast them just like the chicken.
FAQs
1. Can I use a different type of yogurt?
Yes, you can use any plain yogurt, such as Greek yogurt or dairy-free yogurt, to make the cucumber mint sauce.
2. How can I make this recipe ahead of time?
You can marinate the chicken a day in advance and prepare the vegetables. Cook the quinoa just before serving for freshness.
3. Is harissa spicy?
Yes, harissa is a spicy chili paste. If you prefer milder flavors, use a smaller amount or choose a milder harissa version.
Enjoy making and savoring your Harissa Grilled Chicken & Roasted Veggies!
