Harissa Marinated Chicken with Quinoa Tabbouleh and Grilled Zucchini Ribbons
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Here is a 78-word cooking guide for the Harissa Marinated Chicken with Quinoa Tabbouleh and Grilled Zucchini Ribbons recipe:
This flavorful Mediterranean-inspired dinner takes about 1 hour to prepare and cook. Start by marinating the chicken in a harissa yogurt sauce for at least 30 minutes. While that's chilling, cook the quinoa and prepare the fresh tabbouleh salad. Then grill the chicken and zucchini ribbons. Serve the tender, spice-rubbed chicken over the bright herb salad and charred zucchini for a healthy, satisfying meal. The bold harissa and fresh herbs make this dish a crowd-pleasing weeknight favorite.
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless, skinless chicken thighs
Pantry Items
- 1/4 cup plain Greek yogurt
- 1 cup quinoa
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Fresh Produce & Herbs
- 1 bunch fresh parsley
- 1 bunch fresh mint
- 2 medium zucchini
- 1 pint cherry tomatoes
- 1 whole cucumber
- 1 whole lemon
Seasonings & Spices
- 2 tablespoons harissa paste
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
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