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Honey Harissa Chicken Bowls loaded with chicken is marinated in harissa paste, and smoky paprika then sautéed and drizzled with honey! Served with roasted corn, rice, cucumbers, avocados, pickled onions, and a creamy feta sauce!
Honey Harissa Chicken Bowls on repeat over here!
You’ll be adding them to the weekly rotation too.
The combination of Harissa (a North African pepper paste) and honey makes the chicken so flavorful. And how do you take something like that and make it a full meal without having to make sides?
By adding it to a bowl with veggies, sauces, and a base. You can turn this into a salad or a rice bowl.
I love pairing the CAVA-inspired chicken with a homemade crazy feta sauce, roasted corn, Persian cucumbers, and quick pickled red onions. You can serve this chicken as a salad over lettuce or with fluffy basmati rice.
Trust me; the fam is going to love this one!
Made this today. Very easy. Had all the ingredients at home. My kids loved it. Will make again and will try your other bowl recipes. Thank you!
Ingredients for Honey Harissa Chicken Bowls:
- Chicken: You can use boneless skinless chicken thighs, breasts, or tenders for this recipe.
- Olive oil: We’ll combine it with harissa paste, lemon juice, and dry spices to create the marinade.
- Harissa Paste: is a chili paste or condiment from Tunisia, sold in lots of mainstream grocery stores. It has a smoky heat flavor. You can also find it online here.
- Lemon Juice: Fresh lemon juice is the acid used in the honey harissa chicken marinade.
- Seasonings: These are all easy-to-find ingredients like dried thyme, garlic powder, ground cumin, onion powder, and cayenne. Feel free to omit the cayenne or swap for a teaspoon coriander if you’re worried about the heat level. Harissa does have s kick to it.
- Honey: drizzled once the chicken is done
- Mixed Greens: Totally optional!
- Rice: Fluffy basmati rice is the perfect base for honey harissa chicken
- Toppings: I love adding prepared hummus, roasted corn, Persian cucumbers, diced avocados, pickled onions, and my homemade feta sauce to this recipe. The feta sauce is made with garlic cloves, Greek yogurt, crumbled feta, kosher salt, mint, and lemon juice.
How to Make Harissa Honey Chicken
- Marinate the chicken. Start by adding the oil, lemon juice, 2 tablespoons harissa, and seasonings to a large bowl. If you plan on grilling the chicken, you can leave the pieces whole, grill, and then chop the chicken up! If you plan on grilling the chicken, I do suggest letting it marinate for at least a couple of hours. If you’re sauteing the chicken, the 30-minute marination is plenty.
- Sear the chicken. Heat a large skillet. Add the chicken pieces and cook. When the chicken is done, drizzle with honey while it’s still in the pan. Feel free to garnish the chicken with a pinch of parsley for a little added color!
- Assemble your bowl! Just pile it all up! Start with your base. I like to add a 50:50 combo of greens or lean vegetables along with cooked rice as the bottom layer. Top with roasted corn, cucumbers and more. You’ll also want a dollop of hummus – dips are amazing in bowls. Drizzle the feta sauce all over your bowl! You can serve this with pita chips on the side for some added crunch!
FAQs about this recipe
Yes! Recipes that have rice are typically great for a few days in the fridge! Roast or saute broccolini or broccoli in the oven/pan if you’re looking for ways to add another serving of vegetables to these bowls.
If you like this recipe, you might also like:
- Halal Chicken Rice Bowls
- Crispy Chicken Banh Mi Bowls
- Korean BBQ Bowls with Garlic Rice
- Steak Fajita Bowls
- 20 Minute Chicken Teriyaki
Honey Harissa Chicken Bowls with Feta Mint Sauce
Equipment
Ingredients
Chicken:
- 1 pound boneless skinless chicken breast or thighs, cubed into 1 inch pieces
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1-2 tablespoons harissa sauce see notes
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne optional
- 2 tablespoons honey
Bowls:
- 4 cups mixed baby greens
- 2 cups prepared basmati rice
- 1½ cups roasted corn
- 4 Persian cucumbers diced
- 1 large avocado sliced
- Pickled onions for topping
- Prepared hummus optional
- Prepared feta sauce see notes
Instructions
- MARINATE: Combine the oil, lemon juice, harissa, smoked paprika, thyme, garlic, cumin, onion, and cayenne in a bowl. When mixed, add the chicken and mix until evenly coated. Allow the chicken to marinate for 30 minutes at room temperature or covered in the refrigerator for up to 8 hours. Prepare the rice while the chicken marinates.
- COOK: Heat a 12-inch skillet over medium-high heat. Add the chicken and cook it through for about 4-6 minutes, flipping as needed to brown all sides. When the chicken is almost done, drizzle with honey and cook for 1 minute before removing from heat.
- ASSEMBLE BOWLS: Add the greens, rice, roasted corn, hummus, Persian cucumbers, avocados, pickled onions, and prepared chicken to each bowl. Drizzle with the feta sauce (recipe in notes) and serve.
Notes
- Harissa Paste: Taste the harissa paste before using it in the marinade to make sure it isn't too spicy! The one I have linked is mild, but if you get the one from Trader Joe's, that one definitely has a kick to it, and I don't recommend using 2 tbsp unless you enjoy a heavy amount of heat!
- Feta sauce: add 1 garlic clove, ⅛ teaspoon kosher salt, a pinch of black pepper, ½ cup Greek Yogurt (or labne), 2 ounces feta, 1 tablespoon chopped mint, 1 tablespoon lemon juice in a blender and blend until smooth. Taste and adjust with more lemon or salt as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
I am loving these creative and delicious bowl recipes you have! I made this exactly as written for myself but I made another bowl of marinated chickpeas using the same ingredients for my vegetarian husband. We both absolutely loved this! The minted feta sauce, the sweet spicy marinade, the freshness of all the veg… it’s just perfect. Thank you again for another great recipe Marzia!
Hi Alex! I’m so glad both of you enjoyed this recipe. Chickpeas – love that idea! Appreciate you circling back to leave a review 🙂
Made this today. Very easy. Had all the ingredients at home. My kids loved it. Will make again and will try your other bowl recipes. Thank you!
So happy to hear it was enjoyed by all, Nora! Appreciate you circling back to leave a review! 🙂
No feta in the feta mint sauce recipe…?
It’s 2 ounces of feta! You may have just missed it on the list!