North African Spiced Chicken and Artichoke Rice Bowl
This colourful North African Spiced Chicken and Artichoke Rice Bowl is made with juicy chicken breast, fluffy basmati rice, peppery arugula, roasted chickpeas and tangy marinated artichoke hearts. Fresh cucumber, tomatoes and quick-pickled red onion add plenty of crunch, while a bright lemon cumin dressing brings the whole bowl together.The chicken breasts are coated with smoked paprika, cumin, coriander, turmeric and a little cinnamon. Cooking them in a hot skillet creates those darker, lightly charred edges without overpowering the fresh ingredients. It is a satisfying chicken rice bowl for an easy dinner, lunch or meal prep.
Equipment
- Large mixing bowl
- Small mixing bowl or measuring cup
- Whisk
- Measuring cups and spoons
- Rimmed baking sheet
- Parchment paper
- Cast-iron skillet or grill pan
- Kitchen tongs
- Cutting board
- Chef’s knife
- Instant-read meat thermometer
- Four serving bowls or one large salad bowl
Ingredients
North African Spiced Chicken Breast
- 1½ pounds chicken breasts boneless and skinless
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 2 cloves garlic minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper optional
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Artichoke Rice Bowl
- 3 cups cooked white or basmati rice, cooled slightly
- 4 cups baby arugula
- 1 can chickpeas drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 1 jar artichoke hearts marinated, drained and quartered
- 1½ cups cherry tomatoes halved or coarsely chopped
- ½ cup cucumber chopped
- ⅓ cup quick-pickled red onion drained
- 2 tablespoons fresh parsley chopped
- 1 tablespoon sesame seeds
Lemon Cumin Dressing
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic finely grated
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Quick-Pickled Red Onion
- ½ red onion thinly sliced
- ¼ cup red wine vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
Instructions
Prepare the chicken breasts
- Place the chicken breasts on a cutting board. Slice very thick breasts horizontally into thinner cutlets, or gently pound them to an even thickness of about ¾ inch. This helps the chicken cook evenly without drying out.
Marinate the chicken
- In a large bowl, combine the olive oil, lemon juice, honey, garlic, smoked paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper, salt and black pepper.
- Add the chicken breasts and turn until every piece is well coated in the North African spice marinade. Let the chicken marinate for at least 20 minutes, or cover and refrigerate for up to 8 hours.
Roast the chickpeas
- Preheat the oven to 425°F.
- Pat the chickpeas dry with paper towel or a clean kitchen towel. Toss them with the olive oil, smoked paprika and salt.
- Spread the seasoned chickpeas in a single layer on a rimmed baking sheet. Roast for 18 to 22 minutes, stirring once halfway through, until lightly crisp around the edges.
Cook the North African spiced chicken
- Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan if needed.
- Remove the chicken from the marinade and allow the excess to drip off. Cook the chicken breasts for approximately 4 to 6 minutes per side, depending on their thickness.
- The chicken should be browned, lightly charred and cooked to an internal temperature of 165°F. Transfer it to a cutting board and let it rest for 5 minutes before slicing. Resting really does help keep chicken breast juicy.
Make the lemon cumin dressing
- Whisk together the olive oil, lemon juice, honey, grated garlic, cumin, salt and black pepper.
- Taste the dressing. Add another squeeze of lemon if you prefer a brighter flavour.
Quick-Pickled Red Onion
- Stir ingredients and let the onion sit for at least 15 minutes. Drain before adding it to the rice bowl.
Assemble the rice bowls
- Divide the slightly warm rice and baby arugula among four serving bowls.
- Add the roasted chickpeas, marinated artichoke hearts, cherry tomatoes, cucumber and quick-pickled red onion. The tomatoes can be halved for a colourful presentation or coarsely chopped so their juices mix into the rice.
- Arrange the sliced North African spiced chicken breast over each rice bowl.
Finish and serve
- Spoon the lemon cumin dressing over the chicken and vegetables.
- Finish each chicken and artichoke rice bowl with chopped parsley and sesame seeds. Serve while the chicken and rice are still slightly warm.
For juicy North African spiced chicken breast, slice or pound each piece to an even thickness before cooking. This helps the chicken cook evenly, develop lightly charred edges and stay tender instead of drying out.
Notes
- Pound or slice the chicken breasts to an even thickness so they cook at the same rate.
- Avoid overcooking the chicken breast. Check the temperature early, especially when using thinner cutlets.
- Use slightly warm rather than piping-hot rice. The gentle warmth softens the arugula a little without making it wilt.
- Pat the chickpeas dry before roasting. They will crisp much better.
- Keep the dressing separate until serving when preparing these North African chicken rice bowls for meal prep.
- Save a spoonful of the artichoke marinade. It can be added to the lemon dressing for extra tang.
Nutrition
Serving: 1servingCalories: 637kcalCarbohydrates: 48gProtein: 42gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.02gCholesterol: 109mgSodium: 1381mgPotassium: 1010mgFiber: 3gSugar: 10gVitamin A: 1659IUVitamin C: 23mgCalcium: 109mgIron: 3mg
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