Harissa Chicken & Rice Bowls with Lemon Yogurt Sauce 🌶️🍚✨ Ready in 30 minutes – Flavor explosion in every bite!
Ingredients:
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 tbsp olive oil
1 tbsp harissa paste (adjust to your spice preference)
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 cup long-grain rice
2 cups chicken broth
1 cup chopped cucumber
1/2 cup chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup chopped Kalamata olives (optional)
For the Lemon Yogurt Sauce:
1 cup plain Greek yogurt
2 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black pepper
Instructions:
1. Prepare the chicken: In a large bowl, combine the chicken cubes with olive oil, harissa paste, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
2. Cook the chicken: Heat a large skillet over medium-high heat. Add the chicken mixture and cook, stirring occasionally, until the chicken is cooked through and browned, about 8-10 minutes. Remove from heat and set aside.
3. Cook the rice: While the chicken is cooking, rinse the rice under cold water. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork.
4. Make the lemon yogurt sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper.
5. Assemble the bowls: Divide the cooked rice among four bowls. Top with the harissa chicken, cucumber, red onion, cilantro, and Kalamata olives (if using). Drizzle generously with the lemon yogurt sauce.
6. Serve immediately and enjoy your delicious and flavorful Harissa Chicken & Rice Bowls!