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Harissa Chicken with Brown Rice and Quinoa Pilaf

Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb boneless skinless chicken breast
2 Tbsp harissa paste
2 Tbsp lemon juice
2 Tbsp olive oil
1/3 cup(s) parsley, minced
1 Tbsp garlic, minced
1/4 cup(s) shallots, minced
1 cup(s) brown rice
1 cup(s) quinoa
3 cup(s) vegetable stock
1/2 Tsp kosher salt
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Instructions

1
In a large zip top bag or baking dish combine chicken, paste, lemon juice, 1 tablespoon of olive oil, 2 tablespoons parsley, and garlic. Gently shake and massage to ensure chicken is completely covered. Place in refrigerator 30 minutes.
2
In medium saucepan heat half of olive oil over medium. Add in shallots and cook until translucent.
3
Stir in rice and cook until it browns lightly and takes on nutty aroma.
4
Rinse quinoa and stir into rice. Add in stock. Allow grains to come to a boil, reduce heat, cover and cook without stirring 35 - 45 minutes.
5
Remove from heat, fluff with fork. Gently fold in salt, and remaining parsley and olive oil.
6
To grill chicken: place chicken on grill cook 7 minutes per-side or until an internal thermometer reads 165ºF.
7
Slice chicken and serve over rice.

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