Harissa Chicken Grain Bowls

Harissa Chicken Rice Bowls

Five in 25

Serves 4

Five Ingredients

1.5 lbs chicken tenderloins

2 broccoli crowns

1/3 cup Harissa

2 large or 5-6 small bell/sweet peppers

2 cups cooked rice

From the Pantry

2 T olive oil

Set oven to 450F

Cut the florets off the broccoli and slice the peppers into chunks. Add them to a large sheet tray and drizzle with olive oil.

Add the tenderloins to the sheet tray in a single layer and add several T of harissa. Use tongs or your hands to thoroughly coat the chicken in the harissa.

Season everything with salt and pepper and bake for 15-20 minutes or until chicken is cooked through to 160F. If your broccoli is getting too darkly roasted, you can cover it with aluminum foil to prevent burning.

Layer a bowl or plate with some of the cooked rice and place a few florets, tenderloins, and roasted peppers on top. Optionally garnish with more harissa and fresh herbs.

This is what we call a prototype dish in that you can easily vary each of the components to suit your tastes and desires. Some options are provided below:

Grains: Rice, wild rice, couscous, barley, quinoa, bulgur wheat, orzo

Protein: pork tenderloin, shrimp, meatballs, steak, sausage, chicken thighs, tofu

Sauce: barbecue, honey mustard, hoisin, teriyaki, hot sauce

Veg: zucchini, potatoes, asparagus, brussels sprouts, bok choy, carrots, peppers