Servings: 4 | Time: 25 minutes | Dairy-free, gluten-free, high-protein

Enjoy your favorite restaurants at home to save some money! Sweet and spicy honey harissa chicken is layered on top of a bed of fresh arugula and warm white rice. Topped with roasted crispy broccoli and creamy garlic aioli, this dish is light and flavorful.

Appliances & Utensils

• Measuring spoons & cups

• Knife & cutting board

• Sheet pan

• Parchment paper

• Zip-lock bag

• Large pan & spatula

• Medium pot & lid

Ingredients

For the chicken:

2 pounds chicken tenderloins

3 cloves garlic, minced

1/2 tablespoon harissa sauce

1 tablespoon honey

2 tablespoons extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737

2 tablespoons lemon juice

1/4 teaspoon kosher salt

1/2 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

For the broccoli:

1 bag of broccoli florets, washed

1 tablespoon extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737

1/4 teaspoon kosher salt

For the rice:

2 cups uncooked white rice, drained and rinsed

For the arugula:

1 bag arugula

1 tablespoon lemon juice

For the garlic sauce:

3 cloves garlic, minced

4 tablespoons avocado mayonaise

1/4 teaspoon garlic powder

Fresh ground black pepper

Instructions

1. Marinate the chicken: In a zip-lock bag, add 2 pounds of chicken tenderloins, 3 cloves of minced garlic, ½ tablespoon harissa sauce, 1 tablespoon honey, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, ¼ teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon ground coriander, and ½ teaspoon ground cumin. Zip bag and toss to coat, then set aside.

2. Cook the rice: In a medium saucepan, combine 2 cups of rinsed white rice with 4 cups of water and a pinch of salt if desired. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and let simmer for 12 - 15 minutes, or until the water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

3. Roast the broccoli: Preheat the oven to 425°F. Spread 1 bag of broccoli florets on a baking sheet with parchment paper. Drizzle with 1 tablespoon extra-virgin olive oil, and sprinkle with 1/4 teaspoon of salt. Roast for 18–20 minutes, until tender.

4. Cook the chicken: Heat a large skillet over medium heat and add marinated chicken. Cook for about 5 minutes on each side, or until fully cooked (internal temp of 165°F).

5. Make the garlic sauce: In a small bowl, combine 3 cloves of minced garlic, 4 tablespoons avocado mayonnaise, ¼ teaspoon garlic powder, and a few turns of fresh ground black pepper. Stir until smooth.

6. Serve: For each bowl, add a layer of rice before topping with roasted broccoli, honey harissa chicken, fresh arugula, and the garlic sauce. Squeeze the additional juice of lemon on the arugula if preferred and enjoy!

   
   

Pro Tip: Consider roasting the broccoli along with a couple of other veggies to prep ahead for a busy week and shorten overall cooking time.

For vegetarian/vegan dietary restrictions: Consider swapping out the chicken for tofu and serving with chickpeas for added protein.

More Resources

I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.

Best,

Grace

P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!