Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, pounded even
  • 0.5 cup plain Greek yogurt (2% fat)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp harissa paste
  • 1 large lemon, zested and juiced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup dry quinoa, rinsed
  • 2 cups low-sodium chicken bone broth
  • 0.25 cup fresh parsley, chopped
  • 2 cups English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.25 cup red onion, thinly sliced
  • 2 tbsp crumbled feta cheese

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, harissa, lemon zest, lemon juice, minced garlic, and olive oil to create the acid-brine marinade.
  2. Submerge the chicken breasts in the marinade, ensuring even coating. Marinate for at least 20 minutes at room temperature or up to 4 hours in the refrigerator.
  3. In a medium saucepan, combine rinsed quinoa and chicken bone broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and stir in fresh parsley.
  4. Preheat an outdoor grill or cast-iron grill pan to medium-high heat. Grill chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).
  5. Remove chicken from heat and let it rest for 5 minutes to allow juices to redistribute before slicing.
  6. Assemble the bowls by layering the parsley quinoa, sliced harissa chicken, diced cucumbers, tomatoes, and red onions. Top with crumbled feta cheese.