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Moroccan Grain Bowl with Harissa Orange Chicken | #glutenfree #mealprep #harissa #moroccan #dairyfree #buckwheat | Recipe by Angela Simpson, Eat Spin Run Repeat

Moroccan Grain Bowl with Harissa Orange Chicken


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 servings
  • Category: lunch
  • Method: bake
  • Cuisine: Moroccan

Description

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.


Ingredients

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

Instructions

  • 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.