Harissa Honey Chicken Bowls Recipe

Why You’ll Love This Recipe

This recipe is a complete meal in one bowl—packed with protein, healthy fats, and fiber. The combination of sweet honey and spicy harissa creates a flavorful marinade that coats the chicken perfectly. With the addition of colorful vegetables, refreshing cucumber, avocado, and a creamy dollop of tzatziki and hummus, every bite is an explosion of textures and flavors. It’s also highly customizable, making it ideal for meal prepping or feeding a crowd.

The turmeric rice adds a fragrant, aromatic base, while the pickled red onions and feta bring extra zing and creaminess. Whether you’re preparing it for a busy workweek or serving it for a gathering, these bowls are as satisfying as they are simple to make. Plus, this recipe can be easily made dairy-free if needed!

Ingredients

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

• ½ teaspoon turmeric

• 1 tablespoon lemon juice

• ½ teaspoon salt

For the Bowls:

• 3 ears of corn

• 3 Persian cucumbers

• 2 avocados

• ½ cup pickled onions (store-bought or homemade)

• ¾ cup crumbled feta

• 10 ounces mixed salad greens

• 1 cup hummus (store-bought or homemade)

• 1 cup tzatziki (store-bought or homemade)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Marinade and Chicken: In a large container, whisk together ¼ cup harissa paste, ½ cup honey, ½ cup lime juice, ¾ cup olive oil, and 1 teaspoon salt. Set aside half of the mixture for the dressing. Add the chicken tenders to the remaining marinade, tossing to coat well. Cover and refrigerate for at least 30 minutes, up to overnight.

2. Cook the Chicken and Corn: Preheat your oven to 375°F. Spread the marinated chicken tenders on a sheet pan. Add the corn to a separate baking sheet and bake both for 25 minutes. If you want some color on your corn, broil it after the chicken comes out of the oven, rotating every 2 minutes for about 5-6 minutes.

3. Prepare the Rice: In a medium pot, add 2 cups of basmati rice, 2 cups of water, 1 tablespoon olive oil, ½ teaspoon turmeric, and ½ teaspoon salt. Bring to a boil, then lower the heat to a simmer. Cover and cook for 10-15 minutes. Once done, stir in 1 tablespoon lemon juice.

4. Shred the Chicken and Prepare the Veggies: Let the chicken cool enough to handle, then shred it using two forks. Cut the corn off the cob. Slice the avocados in half and scoop out the flesh. Slice the cucumbers into half moons.

5. Assemble the Bowls: For each serving, layer rice, mixed salad greens, chicken, corn, and cucumbers in a bowl. Top with a scoop of tzatziki and hummus, then add a half avocado, pickled onions, and crumbled feta. Drizzle with the reserved dressing.

Servings and Timing

• Servings: 5 servings

• Prep Time: 40 minutes

• Inactive Time: 30 minutes (marinating)

• Cook Time: 30 minutes

• Total Time: 1 hour 10 minutes

Variations

• Make it Dairy-Free: Omit the feta cheese and tzatziki for a dairy-free version.

• Add Extra Veggies: Feel free to include roasted sweet potatoes, bell peppers, or other veggies of your choice to enhance the flavor.

• Grill the Chicken: For an extra smoky flavor, grill the marinated chicken tenders instead of baking them.

Storage/Reheating

• Storage: Store the components separately in airtight containers. The chicken, rice, and corn will last in the fridge for up to 4 days. Fresh veggies like cucumbers and avocado should be added just before serving.

• Reheating: Reheat the chicken, rice, and corn in the microwave or on the stovetop. Add the cold toppings and dressings after reheating to keep them fresh.

FAQs

Can I make Harissa Honey Chicken Bowls ahead of time?

Yes, this recipe is perfect for meal prepping! You can prepare the chicken, rice, and corn in advance and assemble the bowls just before serving.

How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes, but for best flavor, marinate it overnight.

Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you ensure that the hummus and tzatziki you use are also gluten-free.

Can I use a different type of rice?

Yes, you can substitute basmati rice with other types of rice, like jasmine or brown rice, though cooking times may vary.

Can I use chicken breasts instead of tenders?

Yes, chicken breasts can be used in place of chicken tenders. Just make sure to adjust the cooking time as chicken breasts may take a little longer to cook through.

What can I substitute for tzatziki?

You can use a dairy-free yogurt sauce, avocado dressing, or even a simple vinaigrette as a substitute for tzatziki.

How can I make this recipe spicier?

If you prefer more heat, add extra harissa paste or chopped fresh chili peppers to the marinade.

Can I freeze this recipe?

The chicken and rice can be frozen. However, fresh ingredients like avocados and cucumbers are best added right before serving.

Is this recipe suitable for kids?

Yes, this recipe can be adjusted for children by reducing the amount of harissa or omitting it entirely if they don’t like spicy foods.

Can I make this dish without the feta cheese?

Yes, you can easily leave out the feta if you prefer a dairy-free meal or simply don’t enjoy feta.

Conclusion

These Harissa Honey Chicken Bowls are a flavorful, balanced meal that’s perfect for meal prepping or a delicious weeknight dinner. The combination of sweet, spicy, and savory elements makes each bite a culinary delight, and the variety of fresh veggies and sauces adds a refreshing twist. Give this recipe a try and elevate your lunch or dinner routine!