Culinary Works

Beef taco. Nothing fancy. Just flavor that hits every time part 2🌮🔥

Simple ingredients, bold taste. Sometimes that’s all you need.

POV: You just discovered the perfect protein bowl part 2..

HARISSA CHICKEN & SALMON BOWLS
with Coconut Jasmine Rice, Cucumber Salad & Tangy Yogurt Sauce:

Yield: Serves 4–6

INGREDIENTS

For the Chicken
1½ lbs boneless chicken thighs or breasts
2 tablespoons harissa paste
2 tablespoons olive oil
1 garlic clove, grated
kosher salt & black pepper
Combine all together. Let marinate for a bit.

For the Salmon
1½ lbs salmon filet, cut into portions
1 tablespoon harissa paste
1 tablespoon olive oil
kosher salt
Combine all together. Let marinate for a bit.

For the Coconut Jasmine Rice

1½ cups jasmine rice
2¼ cups water
1 tablespoon coconut oil
kosher salt to taste
For the Cucumber Salad
2-3 Persian cucumbers, sliced
2 tablespoons rice wine vinegar
drizzle olive oil
kosher salt to taste

For the Tangy Yogurt Sauce
1 cup Greek yogurt
juice of ½ lemon
1 small garlic clove, grated
1 tablespoon olive oil
kosher salt
Optional Bowl Additions
Avocado
arugula
pickled onions
red cabbage sliced thin, seasoned
hot honey
DIRECTIONS

Grill or pan sear chicken and salmon until cooked through and lightly charred.

Make the Coconut Jasmine Rice
Rinse rice until water runs mostly clear. Combine in saucepan: jasmine rice, water, salt and coconut oil. Bring to boil.

Reduce heat to low, cover, and simmer, 15 minutes. Remove from heat and let sit covered, 10 minutes.
Fluff with spatula before serving.

Prepare the Cucumber Salad
Combine, cucumber, rice wine vinegar, olive oil, salt. Add herbs if desired.