Do you love a good meal in a "bowl?" I've got a fantastic new option for you! North African Grilled Chicken and Veggie Bowls are complete, nutritious, and super-flavorful bowls with North African components - roasted vegetables with dukkah, grilled chicken marinated in lemon juice and ras el hanout, a serving of whole grain, and a dollop (or two) of yogurt sauce!
There's a lot of flavor in this "bowl." I combine a simple ras el hanout and lemon marinated and grilled chicken breast with a variation of my Roasted Vegetables With Dukkah recipe. To round out this flavorful meal, I cook some freekeh (couscous, brown rice, or bulgur are great options too). The final touch is a duo of sauces - a simple harissa yogurt (recipe in this post) and a Moroccan Preserved Lemon with Fresh Herbs.
One focus of Beyond Mere Sustenance is encouraging my readers to loosen their grips on a recipe. North African Grilled Chicken and Roasted Veggie Bowls are perfect for customizing:
- Vegetarian? Sub roasted chick peas for the chicken breast. Toss chick peas with a drizzle of olive oil, ras el hanout, Aleppo pepper, and good sea salt.
- Gluten free? Sub brown or white rice for the freekeh!
- Paleo? Omit the freekeh, rice, or grain.
- Chicken isn't your favorite protein? Try lamb or beef.
- Not your favorite veggies? Choose fresh, seasonal favorites. Keep in mind cooking times for each vegetable, and add accordingly.
I marinate the chicken breast in a simple ras el hanout and lemon juice mixture. Ideally the chicken would soak about 8 hours, but that involves being capable of addressing our evening meal in the morning (right after coffee). That's probably not going to happen. 😀 I typically mix the marinade ingredients in a zip bag, and drop in a pounded chicken breast (plenty for 2). Preheat the oven...
On photo day, I chose heirloom rainbow carrots, purple cauliflower, sweet potato, golden beets, shallots, and zucchini. I added the zucchini to the roasting pan after the others had a 10 minute "head start." While the veggies roast, I start my grain, preheat the grill, and whisk up my sauce(s). You may wish to do one or both!
While keeping an eye on the roasting vegetables, I grill the chicken. (Honestly, hubby grills the chicken while I focus on the other components). I don't try to serve it piping hot, so timing isn't at all critical. Mark finishes the chicken, tents it with foil, and lets it rest (an important step as it allows the chicken breast juices to resorb). Look at the finished vegetables:
This is rustic rather than fancy fare. Arrange sliced chicken breast and roasted veggies around a scoop of your prepared freekeh, rice, or grain (or omit entirely for paleo). Top with yogurt sauce as desired, and enjoy!
Disclaimer: I may receive monetary and/or product compensation in the process of developing recipes and bringing them to you. I will never promote a supplier or product I do not enthusiastically support! This helps to offset the costs of my blog. 🙂