Grilled Harissa Chicken with Herbed Quinoa & Cucumber Yogurt Dressing
A tangy and refreshing cucumber yogurt dressing is the perfect accompaniment for this grilled chicken that gets a spicy kick from harissa sauce. When buying harissa, look for brands without additives or preservatives.
Photo: Ted Gibson
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Ingredients
- Chicken
- 4 5- to 6-oz boneless, skinless chicken breasts
- Kosher salt and fresh ground black pepper, to taste
- 1 cup reduced-fat plain Greek yogurt
- 1/4 cup harissa sauce
- 1 tbsp paprika
- 2 tsp lemon zest
- 2 cloves garlic, minced
- High-heat cooking oil (such as grape seed, sunflower or safflower), as needed
- 1 cup quinoa, rinsed
- ½ tsp kosher salt, plus additional to taste
- 2 tsp lemon zest
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tbsp fresh lemon juice
- 1 tsp extra-virgin olive oil
- Fresh ground back pepper, to taste
- 1 cup reduced-fat plain Greek yogurt
- 2/3 cup peeled and diced English cucumber
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh flat-leaf parsley
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp ground cumin
- Kosher salt and fresh ground black pepper, to taste
Preparation
- Marinate chicken: In a flat baking dish, add chicken and season with salt and pepper. In a large mixing bowl, combine 1 cup yogurt, harissa, paprika, 2 tsp lemon zest and garlic; pour over chicken. Cover and refrigerate for 3 to 5 hours.
- Prepare quinoa: In a medium saucepan, combine quinoa, 2 cups water and ½ tsp salt; bring to a boil then reduce heat to a simmer, cover and cook until liquid is fully absorbed and quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork. Allow to cool for 5 minutes, then mix in 2 tsp lemon zest and 2 tbsp each dill and parsley. Add 2 tbsp lemon juice and 1 tsp olive oil; toss to coat. Season with additional salt and pepper.
- Preheat an outdoor grill on medium-high and brush grates with cooking oil (or use a griddle or grill pan on the stove top). Remove chicken from marinade, draining excess. Season both sides with additional salt and pepper and add to grill. Cook for 12 to 16 minutes, turning once, until cooked through. Transfer to a cutting board.
- Meanwhile, in a medium bowl, combine all dressing ingredients. Slice chicken against the grain. Serve with quinoa and dressing.
Nutrition Information
- Serving Size 1 chicken breast, 1/4 of quinoa, 1/4 of yogurt
- Calories 454
- Carbohydrate Content 34 g
- Cholesterol Content 100 mg
- Fat Content 13 g
- Fiber Content 4 g
- Protein Content 48 g
- Saturated Fat Content 3 g
- Sodium Content 48 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 3 g