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Harissa Chicken with Brown Rice and Quinoa Pilaf

Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
6  People


Recipe makes 6 Servings

1 Lb boneless skinless chicken breast
2 Tbsp harissa paste
2 Tbsp lemon juice
2 Tbsp olive oil
1/3 cup(s) parsley, minced
1 Tbsp garlic, minced
1/4 cup(s) shallots, minced
1 cup(s) brown rice
1 cup(s) quinoa
3 cup(s) vegetable stock
1/2 Tsp kosher salt
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In a large zip top bag or baking dish combine chicken, paste, lemon juice, 1 tablespoon of olive oil, 2 tablespoons parsley, and garlic. Gently shake and massage to ensure chicken is completely covered. Place in refrigerator 30 minutes.
In medium saucepan heat half of olive oil over medium. Add in shallots and cook until translucent.
Stir in rice and cook until it browns lightly and takes on nutty aroma.
Rinse quinoa and stir into rice. Add in stock. Allow grains to come to a boil, reduce heat, cover and cook without stirring 35 - 45 minutes.
Remove from heat, fluff with fork. Gently fold in salt, and remaining parsley and olive oil.
To grill chicken: place chicken on grill cook 7 minutes per-side or until an internal thermometer reads 165ºF.
Slice chicken and serve over rice.



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