Description
This harissa honey chicken bowl is a perfect balance of sweet, smoky, and spicy flavors paired with fluffy turmeric rice, crisp vegetables, and creamy toppings. It’s an easy, protein-packed meal that’s great for meal prep or a quick, healthy dinner.
Ingredients
Scale
For the Marinade and Dressing:
- ¼ cup harissa paste
- ½ cup honey
- ½ cup lime juice
- ¾ cup olive oil
- 1 teaspoon salt
- 3 pounds chicken tenders
For the Rice:
- 2 cups basmati rice, dry
- 2 cups water
- 1 tablespoon olive oil
- ½ teaspoon turmeric
- ½ teaspoon salt
- 1 tablespoon lemon juice
For the Bowls:
- 3 ears of corn
- 3 Persian cucumbers
- 2 avocados
- ½ cup pickled red onions (store-bought or homemade)
- ¾ cup crumbled feta cheese
- 10 ounces mixed salad greens
- 1 cup hummus (store-bought or homemade)
- 1 cup tzatziki (store-bought or homemade)
Instructions
- Marinate the Chicken: In a large container, whisk together harissa paste, honey, lime juice, olive oil, and salt. Set aside half of the mixture for the dressing. Add the chicken tenders, toss to coat, cover, and refrigerate for at least 30 minutes or up to overnight.
- Roast the Chicken and Corn: Preheat the oven to 375°F. Place the marinated chicken on a sheet pan. Arrange the corn on the same pan. Bake for 25 minutes until the chicken is cooked through and the corn is tender. For added color, broil the corn for 5-6 minutes, rotating occasionally.
- Cook the Rice: In a medium pot over medium heat, combine basmati rice, water, olive oil, turmeric, and salt. Bring to a boil, then reduce heat to a simmer and cover. Cook for 10-15 minutes, then remove from heat and let it sit for 5 minutes. Fluff the rice with a fork and stir in lemon juice.
- Shred the Chicken and Prep Vegetables: Once the chicken has cooled slightly, use two forks to shred it into bite-sized pieces. Cut the corn off the cob and slice the cucumbers into half-moons. Halve the avocados.
- Assemble the Bowls: In serving bowls or meal prep containers, layer cooked rice and mixed greens as the base. Add shredded chicken, corn, cucumbers, and pickled onions. Top with hummus, tzatziki, and a halved avocado. Sprinkle with crumbled feta and drizzle with the reserved dressing.
Notes
- If you want a milder version, reduce the harissa paste and add extra honey for balance.
- For a grain-free option, swap basmati rice for cauliflower rice or quinoa.
- Store components separately for meal prep to maintain texture and freshness.
- To reheat, warm the chicken and rice in the microwave, then add fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking, Stovetop
- Cuisine: Mediterranean, Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 1195 kcal
- Sugar: 18g
- Sodium: 1567mg
- Fat: 57g
- Saturated Fat: 12g
- Unsaturated Fat: 36g
- Trans Fat: 0.03g
- Carbohydrates: 98g
- Fiber: 10g
- Protein: 75g
- Cholesterol: 202mg