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This vibrant Harissa Honey Chicken Bowl brings restaurant-quality flavor to your kitchen with minimal effort. The bright, spicy-sweet marinade does double duty as a dressing, making these bowls burst with North African and Mediterranean flavors while keeping meal prep streamlined.
I first created these bowls when looking for a way to elevate my boring lunch routine. After bringing them to work, I had three colleagues ask for the recipe by the end of the week. The vibrant colors and balanced flavors make this a repeat favorite in my meal prep rotation.
Ingredients
- Harissa paste: a North African chili paste that provides deep, complex heat without being overwhelming
- Honey: balances the spice with natural sweetness while helping create caramelization on the chicken
- Lime juice: brightens everything and tenderizes the chicken proteins
- Basmati rice: offers fragrant, fluffy texture that absorbs flavors beautifully
- Turmeric: adds gorgeous golden color and subtle earthy notes to the rice
- Corn: provides sweet pops of texture throughout each bite
- Persian cucumbers: deliver refreshing crunch without the bitterness of larger varieties
- Avocado: contributes creamy richness and healthy fats that make the bowl satisfying
- Pickled onions: cut through richness with tangy brightness
- Feta cheese: adds salty, briny notes that elevate all other flavors
Step-by-Step Instructions
- Prepare the Marinade and Dressing:
- Whisk together harissa paste, honey, lime juice, olive oil and salt in a large container until fully incorporated. The marinade should have a glossy appearance with a vibrant orange-red color. Reserve half for your dressing in a separate container before adding chicken to prevent cross-contamination.
- Marinate the Chicken:
- Place chicken tenders in the remaining marinade mixture, ensuring each piece is fully coated. Cover and refrigerate for at least 30 minutes, though overnight delivers the most flavor development. The acid in the lime juice will begin tenderizing the proteins while the honey and oil create a protective barrier that locks in moisture.
- Cook the Chicken:
- Arrange marinated chicken tenders on a sheet pan with space between each piece to ensure proper heat circulation. Bake at 375°F for approximately 25 minutes until the internal temperature reaches 165°F and edges begin caramelizing. Allow to cool slightly before shredding with two forks to create tender, flavor-packed pieces.
- Prepare the Golden Rice:
- Combine basmati rice with water, oil, turmeric and salt in a pot over medium heat. The turmeric infuses the rice with a gorgeous golden hue while cooking. Once boiling, reduce to a simmer and cover until the rice absorbs all liquid, about 10-15 minutes. Finish with fresh lemon juice which brightens the earthy notes of the turmeric.
- Roast the Corn:
- Place whole corn ears on a baking sheet alongside the chicken, roasting for the same 25 minutes. For additional caramelization, broil for 5-6 minutes after removing the chicken, rotating every 2 minutes for even charring. Let cool before carefully cutting kernels from the cob, preserving their sweet juiciness.
- Assemble the Bowls:
- Layer components starting with golden turmeric rice as the base, followed by mixed greens, shredded chicken, roasted corn, and cucumber slices. Add scoops of hummus and tzatziki on opposite sides of the bowl. Finish with avocado, pickled onions, and crumbled feta before drizzling with the reserved dressing.
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The harissa paste is truly the star ingredient here. I discovered it during a cooking class in Morocco and have been obsessed ever since. My family initially thought it would be too spicy, but the honey balance makes it approachable for even moderate spice lovers. Now my teenage daughter requests these bowls regularly for her school lunches.
Make-Ahead Magic
These bowls are designed for meal prepping and actually improve with a bit of time. The flavors meld together beautifully overnight, making day two and three lunches even more delicious than day one. Store the components in airtight containers with the dressing separate until ready to eat. For maximum freshness, add the avocado the day you plan to eat the bowl.
Ingredient Swaps
This recipe welcomes adaptations based on what you have available. Quinoa or brown rice can replace the basmati for added protein and fiber. Chicken thighs work beautifully for a more economical option with richer flavor. No harissa paste? Substitute with sriracha mixed with a pinch of cumin and coriander. Roasted sweet potatoes make an excellent plant-based alternative to chicken for vegetarian versions.
Serving Suggestions
While designed as a complete meal, these bowls pair wonderfully with warm pita bread for scooping up every last bite of the sauces and dressing. For entertaining, set up a build-your-own bowl bar with all components in separate serving dishes, allowing guests to customize their portions. A crisp white wine like Sauvignon Blanc or a light wheat beer complements the bright, spicy flavors perfectly.
Frequently Asked Questions
- → How long should I marinate the chicken?
For the best flavor, marinate the chicken in the harissa honey mixture for at least 30 minutes, but overnight is ideal.
- → Can I use a different type of rice?
Yes, you can substitute basmati rice with jasmine, brown, or any rice of your choice. Adjust cooking times accordingly.
- → What can I use instead of harissa paste?
If you don't have harissa, try using sambal oelek, gochujang, or a mix of chili paste and smoked paprika for a similar flavor profile.
- → How can I make homemade pickled onions?
Thinly slice red onions and soak them in a mixture of vinegar, water, sugar, and salt for at least 30 minutes. Store in a sealed jar in the fridge.
- → Can this dish be made vegetarian?
Absolutely! Substitute the chicken with roasted chickpeas, grilled tofu, or tempeh for a vegetarian version.
- → How should I store the bowls for meal prep?
Assemble the bowls in airtight containers without the dressing and avocado, and store in the fridge for up to 4 days. Add dressing and avocado just before serving.