Harissa Honey Chicken Bowls (Print Version)
# Ingredients:
→ Marinade and Dressing
01 -
¼ cup harissa paste
02 -
½ cup honey
03 -
½ cup lime juice
04 -
¾ cup olive oil
05 -
1 teaspoon salt
06 -
3 pounds chicken tenders
→ Rice
07 -
2 cups basmati rice, dry
08 -
½ teaspoon turmeric
09 -
1 tablespoon lemon juice
10 -
½ teaspoon salt
→ Bowls
11 -
3 ears of corn
12 -
3 Persian cucumbers
13 -
2 avocados
14 -
½ cup pickled onions
15 -
¾ cup crumbled feta
16 -
10 ounces mixed salad greens
17 -
1 cup hummus
18 -
1 cup tzatziki
# Instructions:
01 -
Add ¼ cup harissa paste, ½ cup honey, ½ cup lime juice, ¾ cup olive oil, and 1 teaspoon salt to a container and whisk well. Set aside half for the dressing. Coat the chicken tenders with the remaining marinade, cover, and refrigerate for at least 30 minutes or up to overnight.
02 -
While the chicken is marinating, prepare the pickled onions if not using store-bought.
03 -
Preheat the oven to 375°F (190°C). Place the marinated chicken tenders on a baking sheet. Place the corn on a separate baking sheet. Bake both for 25 minutes. If desired, broil the corn after removing the chicken to add color, rotating every 2 minutes for 5-6 minutes.
04 -
In a pot, combine 2 cups of basmati rice, 2 cups water, 1 tablespoon olive oil, ½ teaspoon turmeric, and ½ teaspoon salt. Bring to a boil, reduce heat to a simmer, cover, and cook for 10-15 minutes. Stir in 1 tablespoon of lemon juice once cooked.
05 -
Allow the cooked chicken to cool slightly, then shred using two forks. Use a sharp knife to cut the corn off the cob.
06 -
Slice the cucumbers into half moons and halve the avocados.
07 -
Assemble 5 bowls by layering the rice, mixed salad greens, shredded chicken, corn, and cucumbers. Add a scoop each of tzatziki and hummus. Top with avocado halves, pickled red onions, crumbled feta, and drizzle with the prepared dressing.