Is harissa very spicy?

Harissa has a smoky, mildly spicy heat , but its intensity depends on the brand. If you prefer less spice, start with a small amount and add more to taste.

Can I use chicken breast instead of chicken thighs?

Yes! Chicken breast works well, but it may be less juicy . To prevent dryness, marinate it longer and avoid overcooking—cook until the internal temperature reaches 165°F .

What can I use instead of harissa paste?

If you don’t have harissa, try a mix of sriracha, smoked paprika, and a pinch of cayenne pepper . This combination provides a similar spicy, smoky depth.

How long can I store leftovers?

Cooked chicken stays fresh for up to 4 days in an airtight container in the fridge. Store toppings separately to maintain their freshness.

Easy Honey Harissa Chicken Bowls

Name: Easy Honey Harissa Chicken Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 ½ lbs boneless, skinless chicken thighs; 4 tablespoons olive oil, divided; 2 tablespoons harissa paste; 1 tablespoon honey; Juice of ½ lemon; 2 cloves garlic, minced; 1 teaspoon kosher salt; ¼ teaspoon black pepper; ¼ cup extra virgin olive oil; 2 tablespoons harissa paste (adjust to taste); 2 tablespoons lemon juice; ½ teaspoon onion powder; 2 garlic cloves, minced (or ½ teaspoon garlic powder); 1 teaspoon kosher salt; 2 cups cooked basmati rice (1 cup uncooked); 2 cups mixed salad greens (arugula, spinach, or kale); 1 ripe avocado, sliced; ¼ cup pickled red onions; ⅓ cup crumbled feta cheese (or Crazy Feta); ½ cup marinated cucumbers and tomatoes; ¼ cup hummus; Pita chips, pita bread, or naan for serving

Description

This honey harissa chicken bowl is a flavorful and satisfying dish inspired by Mediterranean cuisine. It features juicy, spice-marinated chicken, fluffy basmati rice, fresh greens, and vibrant toppings like pickled onions, creamy feta, and hummus. Perfect for a quick and healthy meal, this dish is easy to customize and great for meal prep.

Ingredients

Scale

For the Honey Harissa Chicken

1 ½ lbs boneless, skinless chicken thighs
4 tablespoons olive oil, divided
2 tablespoons harissa paste
1 tablespoon honey
Juice of ½ lemon
2 cloves garlic, minced
1 teaspoon kosher salt
¼ teaspoon black pepper

For the Hot Harissa Vinaigrette

¼ cup extra virgin olive oil
2 tablespoons harissa paste (adjust to taste)
2 tablespoons lemon juice
½ teaspoon onion powder
2 garlic cloves, minced (or ½ teaspoon garlic powder)
1 teaspoon kosher salt

For the Bowl and Toppings

2 cups cooked basmati rice (1 cup uncooked)
2 cups mixed salad greens (arugula, spinach, or kale)
1 ripe avocado, sliced
¼ cup pickled red onions
⅓ cup crumbled feta cheese (or Crazy Feta)
½ cup marinated cucumbers and tomatoes
¼ cup hummus
Pita chips, pita bread, or naan for serving

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Instructions

Marinate the Chicken: In a bowl, whisk together harissa paste, honey, lemon juice, minced garlic, salt, and pepper with 2 tablespoons of olive oil. Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Prepare the Toppings: While the chicken marinates, cook the basmati rice according to package instructions. In a separate bowl, toss cucumbers and tomatoes with olive oil, vinegar, and a pinch of salt. If making pickled onions, soak thinly sliced onions in vinegar and sugar for about 15 minutes.
Cook the Chicken: Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is hot, place the chicken thighs smooth-side down and cook undisturbed for 5-6 minutes, until golden brown. Flip and cook for another 4-5 minutes, until the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing into bite-sized pieces.
Make the Vinaigrette: In a small jar or bowl, whisk together olive oil, harissa paste, lemon juice, onion powder, garlic, and salt until well combined. Set aside until ready to serve.
Assemble the Bowls: Divide the cooked rice and greens among serving bowls. Arrange the sliced chicken, pickled onions, marinated cucumbers, avocado, crumbled feta, and hummus on top. Drizzle with the harissa vinaigrette and serve with warm pita or naan on the side.

Notes

Adjust Spice Level: Harissa varies in heat. Start with less and increase gradually if needed.
Meal Prep Tip: Store components separately and assemble fresh bowls throughout the week.
Protein Alternatives: Swap chicken with tofu, shrimp, or falafel for a vegetarian-friendly version.
Gluten-Free Option: Use gluten-free pita or omit the bread entirely.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 488 kcal
Sugar: 6.1g
Sodium: 778 mg
Fat: 28.3g
Saturated Fat: 5.6g
Unsaturated Fat: 22.7g
Trans Fat: 0g
Carbohydrates: 29.9g
Fiber: 3.5g
Protein: 29.1g
Cholesterol: 127.8mg