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| Servings |
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Ingredients
Rice
- 1 cup brown rice , rinsed
- 2 cups water
- ½ tsp turmeric
- ¼ tsp granulated garlic
- ¼ tsp ground ginger
- pinch sea salt
- pinch black pepper
Harissa Chicken
- 1 lb chicken breasts , cut into ½ cubes
- 2 tbsp extra virgin olive oil
- 4 tsp harissa powder or paste
- 2 cloves garlic , finely chopped
Dressing
- ¼ cup tahini
- 2 tbsp water
- 2 tbsp parsley , chopped
- ½ tsp lemon zest
- juice of one lemon
Salad
- ½ English cucumber , diced
- 1 pint cherry tomatoes , halved
- 3 cups arugula
Ingredients
Rice
Harissa Chicken
Dressing
Salad
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Instructions
- Add the brown rice, water, turmeric, garlic, ginger, salt, and pepper to a small saucepan. Bring to a boil over medium heat.
- Cover, reduce to simmer, and simmer for 15 minutes. Remove from heat, and let sit, covered for an additional 10 minutes.
- Meanwhile, make the chicken. Add the cubed chicken breast, olive oil, harissa, and garlic to a bowl, mixing to combine.
- Heat a non-stick pan over medium heat. Add the chicken to the pan, cooking for 8 to 10 minutes, or until fully cooked. Set aside.
- Make the dressing: whisk together the tahini, water, parsley, lemon zest, and juice. Add water, 1 tablespoon at a time, as needed, to reach desired consistency. Note: if making in advance, it will thicken slightly, add water before serving.
- Divide the cucumber, tomatoes, and arugula into the bowls. Top with chicken, turmeric rice, and drizzle with tahini.