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Eye-level photo of a Greek Chicken Bowl showcasing reddish-orange glazed chicken cubes, neat sections of fresh vegetables, and thick white tzatziki sauce speckled with herbs.

Greek Chicken Bowls: Charred Harissa & Fluffy Quinoa Recipe

These vibrant Greek Chicken Bowls feature a bed of fluffy quinoa topped with charred, harissa-glazed chicken cubes, crisp Mediterranean vegetables, crumbled feta, and a thick, creamy tzatziki sauce drizzle.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Harissa Chicken
  • 1 lb boneless skinless chicken breasts Cut into bite-sized cubes
  • 2 tbsp harissa paste For the reddish-orange glaze
  • 2 tbsp olive oil Divided use
  • 1 tsp kosher salt Adjust to taste
  • 0.5 tsp black pepper Freshly cracked
For the Bowl Base & Toppings
  • 1 cup dry white quinoa Rinsed thoroughly
  • 2 cups water or chicken broth For boiling quinoa
  • 1 cup English cucumber Quartered
  • 1 cup cherry tomatoes Halved
  • 0.5 cup red onion Thinly sliced
  • 0.5 cup kalamata olives Pitted
  • 0.25 cup feta cheese Crumbled
  • 0.5 cup tzatziki sauce Thick and creamy, speckled with green herbs
  • 1 handful fresh mint leaves For garnish

Equipment

  • 1 Heavy-bottomed Cast-Iron Skillet Essential for creating visible char marks on the chicken.
  • 1 Fine Mesh Strainer Used to thoroughly rinse the dry quinoa before cooking.

Method
 

Cooking the Quinoa Base
  1. Rinse 1 cup (170g) of dry quinoa under cold water for 30 seconds. Transfer to a saucepan with 2 cups (470ml) of water or broth and a pinch of salt. Bring to a rolling boil.
  2. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat, let it steam for 5 minutes, then fluff with a fork.
Preparing the Harissa Chicken
  1. In a mixing bowl, toss the bite-sized chicken cubes with the harissa paste, 1 tbsp (15ml) of olive oil, salt, and pepper until evenly coated with a reddish-orange glaze.
  2. Heat the remaining 1 tbsp (15ml) of olive oil in a skillet over medium-high heat. Add the chicken in a single layer. Sear without moving for 3-4 minutes to create visible char marks, then flip and cook until the internal temperature reaches 165°F (74°C).
Bowl Assembly
  1. In a shallow bowl, lay down a bed of fluffy cooked quinoa. Arrange the quartered cucumbers, halved cherry tomatoes, thinly sliced red onions, and kalamata olives in neat sections.
  2. Place the charred harissa chicken cubes in their own section. Scatter the crumbled feta cheese specifically over the cucumbers and red onions.
  3. Drizzle the thick, creamy tzatziki sauce generously over the entire bowl. Garnish by placing fresh mint leaves directly onto the chicken.

Notes

Tip 1: Pat your chicken dry before marinating to ensure the best char marks.
Tip 2: Soak thinly sliced red onions in ice water for 10 minutes to remove their harsh bite while retaining crunch.