Made with Moroccan-inspired whole food ingredients including harissa and fresh herbs, these Moroccan Grain Bowls with Harissa Orange Chicken make a hearty, healthy lunch that’s even better as leftovers.
For the chicken:
- 2 tbsp freshly squeezed orange juice
- 2 tsp extra virgin olive oil
- 2 tsp harissa
- 2 raw boneless skinless chicken breasts, about 120g each (ideally ethically raised and free of hormones and antibiotics)
For the grain bowls:
- 1/2 cup uncooked buckwheat groats + 1 1/4 cups water or low-sodium vegetable broth
- 1 medium carrot, grated
- 1 cup thinly sliced or spiralized cucumber
- 1/2 cup shredded or chopped purple cabbage
- 4 dried apricots, finely chopped
- 2 dried figs, finely chopped
- 3 tbsp chopped shelled pistachios
- 1/4 cup loosely packed torn fresh mint
- 2 tbsp minced fresh parsley
- a generous shake of sea salt + black pepper
- 1 tbsp extra virgin olive oil
- 3 tbsp freshly squeezed orange juice
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Mix together the orange juice, olive oil and harissa until a smooth paste forms. Rub it into the chicken or use a basting brush to generously coat each piece. (Alternatively, toss everything in a resealable bag and let it marinate for a couple of hours.)
- Place the seasoned chicken on the baking sheet and bake for about 30 minutes, or until no longer pink inside. (Thicker breasts may take a little longer.)
- Meanwhile, boil the buckwheat in the water/broth for 10-15 minutes over medium heat, or according to package directions. The liquid should be almost fully absorbed, but drain off any excess.
- Combine the cooked buckwheat in a large bowl with all remaining ingredients. Toss very well to combine.
- Divide the grain mixture between 2 bowls. Top each with chicken and garnish with orange slices and fresh mint if you like.