Harissa Honey Chicken Bowls

I still remember the first time I had a harissa honey chicken bowl at a popular Mediterranean restaurant. The combination of sweet and spicy chicken, creamy hummus, crisp veggies, and fragrant turmeric rice was unlike anything I had ever tried. It was love at first bite.

But instead of always relying on takeout, I wanted to recreate this dish at home—something simple, delicious, and perfect for meal prep. That’s how this homemade version was born. It’s packed with bold flavors, easy to customize, and ideal for beginners who want to cook something impressive without spending hours in the kitchen.

If you’re looking for an easy sheet pan dinner, a lemon herb chicken recipe, or quick and healthy meals, this recipe is the perfect fit.

Why This Recipe is Special

This harissa honey chicken bowl is a beginner-friendly meal that feels gourmet but is incredibly simple to make. Here’s why you’ll love it:

• Effortless Yet Flavor-Packed – The harissa and honey marinade infuses the chicken with a perfect balance of smoky heat and sweetness.
• Great for Meal Prep – You can prepare multiple servings at once and enjoy them throughout the week.
• Flexible & Customizable – Whether you prefer different proteins, grains, or toppings, this recipe adapts to your taste.

Ingredients and Preparation

Each ingredient plays a key role in making these bowls delicious. Let’s break them down:

• Harissa Paste – This North African chili paste adds smokiness and mild heat. Look for it in the international aisle of most grocery stores.
• Honey – Balances the spiciness of the harissa with natural sweetness.
• Chicken – Tender, juicy, and protein-packed. Chicken tenders, breasts, or thighs all work.
• Basmati Rice – Light, fluffy, and slightly nutty, it pairs beautifully with the bold flavors of the dish.
• Turmeric – Adds a warm, earthy flavor and a golden hue to the rice.
• Lemon Juice – Brightens up the rice and dressing with a fresh citrus kick.
• Corn – Provides natural sweetness and texture. Grilling or roasting enhances the flavor.
• Persian Cucumbers – Crisp, refreshing, and hydrating.
• Pickled Red Onions – A tangy contrast to the sweet and spicy elements. You can buy them or make them at home with vinegar, sugar, and salt.
• Hummus & Tzatziki – Creamy, cooling elements that balance the boldness of the chicken.
• Avocado – Adds creaminess and healthy fats.
• Mixed Greens – Provides a fresh, crunchy base.
• Feta Cheese – Salty and tangy, it enhances the overall flavor profile.

Ingredient Substitutions:

• Swap chicken for shrimp, tofu, or chickpeas for a vegetarian version.
• Use quinoa, cauliflower rice, or farro instead of basmati rice.
• Replace honey with maple syrup for a vegan alternative.
• Choose dairy-free yogurt instead of tzatziki for a dairy-free option.

Step-by-Step Instructions

Step 1: In a large container, whisk together harissa paste, honey, lime juice, olive oil, and salt. Set aside half for the dressing. Add the chicken, toss to coat, cover, and marinate in the fridge for at least 30 minutes (or overnight for deeper flavor).

Step 2: Preheat your oven to 375°F. Arrange the marinated chicken on a sheet pan. Place the corn on the same pan. Roast for 25 minutes. If you want more color on the corn, broil it for 5-6 minutes, rotating occasionally.

Step 3: While the chicken bakes, cook the rice. In a pot over medium heat, combine basmati rice, water, olive oil, turmeric, and salt. Bring to a boil, then cover and reduce to a simmer for 10-15 minutes. Once done, fluff with a fork and stir in lemon juice.

Step 4: Once the chicken has cooled slightly, shred it using two forks.

Step 5: Cut the corn off the cob and slice the cucumbers into half-moons. Halve the avocados.

Step 6: Assemble the bowls. Start with a layer of rice and greens. Add shredded chicken, corn, cucumbers, and pickled onions. Top with a scoop of hummus and tzatziki, an avocado half, and crumbled feta. Drizzle with the reserved harissa dressing.

Beginner Tips and Notes

• How to tell if the chicken is done: The internal temperature should reach 165°F. If you don’t have a thermometer, slice into a piece—it should be white and opaque with no pink.
• Preventing mushy rice: Use the correct water-to-rice ratio and let the rice steam with the lid on for a few minutes after cooking.
• Quick pickled onions: Soak thinly sliced red onions in vinegar, water, sugar, and salt for 30 minutes. They last for weeks in the fridge.
• Make it faster: Use store-bought tzatziki and hummus to save time.

Serving Suggestions

These bowls are delicious on their own, but you can take them to the next level with:

• Warm pita or naan bread for scooping up the toppings.
• A drizzle of tahini sauce for extra creaminess.
• A sprinkle of toasted nuts or seeds for added crunch.

Storing Leftovers

• Refrigerate: Store all components separately in airtight containers for up to 4 days.
• Reheat: Microwave the chicken and rice, then assemble the bowl fresh.
• Enjoy Cold: This bowl tastes great cold, making it perfect for on-the-go lunches.

Ready to Try This Delicious Bowl?

This harissa honey chicken bowl proves that healthy, homemade meals can be just as exciting as restaurant dishes. Whether you’re meal prepping for the week or making a quick and healthy dinner, this recipe is a winner.

Have you tried this recipe? Let me know in the comments! I’d love to hear your thoughts and any creative twists you’ve made. Happy cooking!

FAQ About Harissa Honey Chicken Bowls

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