Harissa Grilled Chicken Quinoa Bowl with Tahini Drizzle

This vibrant bowl brings bold North African and Middle Eastern flavors to your weeknight dinner rotation while staying fully low-FODMAP friendly. Chicken breast is marinated in a smoky, garlic-free harissa blend made with spices and chili, then grilled until juicy and lightly charred. It's piled on top of fluffy quinoa alongside roasted zucchini, bell pepper, and carrots, all finished with a rich, creamy tahini drizzle thinned with lemon juice and water instead of garlicky yogurt sauces. Ready in about 25 minutes, this bowl is a complete, satisfying dinner with lean protein, complex carbohydrates, and gut-friendly vegetables—no onion or garlic required to pack in flavor. The harissa paste gets its depth from smoked paprika, cumin, coriander, and chili flakes rather than traditional garlic, making it safe for the elimination phase of the Low-FODMAP Diet while still delivering that warm, spicy kick. Perfect for meal prep or a quick family dinner, this recipe proves that following a low-FODMAP lifestyle doesn't mean sacrificing bold, exciting flavors. The tahini drizzle adds a creamy, nutty finish without any dairy, making the whole dish naturally lactose-free as well.

Ingredients

• 2 piecechicken breast, about 6 oz each, boneless skinless
• 2 tspsmoked paprika
• 1 tspground cumin
• 1 tspground coriander
• 1 tspChili flakes, adjust to taste
• 3 tbspGarlic-infused olive oil, infused oil only, no solids, for FODMAP-safe garlic flavor
• 3 tbsplemon juice, divided
• 1 cupquinoa, rinsed
• 2 cupwater, for quinoa, plus extra for tahini sauce
• 1 mediumzucchini, sliced into half-moons
• 1 mediumred bell pepper, sliced
• 1 mediumcarrot, thinly sliced
• 3 tbsptahini
• 1 tspsalt, divided, to taste
• 0.5 tspblack pepper
• 2 tbspfresh parsley, chopped, for garnish

Method

1. Preheat the oven to 425°F (220°C). In a mixing bowl, combine the smoked paprika, cumin, coriander, chili flakes, 2 tablespoons garlic-infused olive oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt to make the harissa marinade.
2. Add the chicken breasts to the marinade and turn to coat thoroughly. Let sit for 5 minutes while you prep the vegetables and quinoa. 5:00
3. Rinse the quinoa and add it to a saucepan with the water. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and quinoa is fluffy. 12:00
4. While the quinoa cooks, toss the zucchini, bell pepper, and carrot on a baking sheet with the remaining 1 tablespoon garlic-infused olive oil, 1/4 teaspoon salt, and black pepper.
5. Roast the vegetables in the preheated oven until tender and lightly charred at the edges. 12:00
6. Heat a grill pan over medium-high heat. Grill the marinated chicken breasts for 5-6 minutes per side, until cooked through and internal temperature reaches 165°F (74°C). 11:00
7. While the chicken grills, whisk together the tahini, remaining 1 tablespoon lemon juice, a pinch of salt, and enough water to thin into a pourable drizzle in a small bowl.
8. Let the grilled chicken rest for 2 minutes, then slice it against the grain. 2:00
9. Divide the fluffy quinoa between bowls, top with roasted vegetables and sliced harissa chicken, drizzle generously with tahini sauce, and garnish with chopped parsley before serving.