Go Back
–+ servings
Harissa Chicken Bowls

Zesty Harissa Chicken Bowls for a Flavorful Meal Prep

Enjoy these Harissa Chicken Bowls, a healthy and customizable meal prep option bursting with Mediterranean flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Marination Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken thighs Use for easy marinating and tenderness.
  • 2 tablespoons Olive oil Can be swapped with avocado oil.
  • 3 tablespoons Harissa paste Find in specialty stores or make your own.
  • 1 tablespoon Honey Maple syrup is a great vegan alternative.
  • 3 cloves Garlic cloves Fresh or jarred works well.
  • 1 teaspoon Ginger paste Fresh grated ginger is a great substitute.
  • 1 teaspoon Kosher salt Sea salt can be used as a substitute.
For the Vinaigrette
  • 2 tablespoons Red wine vinegar Apple cider vinegar is a good substitute.
  • 1 tablespoon Fresh lemon juice Bottled juice can be used in a pinch.
  • 1 teaspoon Lemon zest For extra brightness.
  • 1 teaspoon Oregano Can interchange with Italian seasoning.
  • 1 teaspoon Ground cumin Add earthy notes.
For the Base
  • 2 cups Steamed rice Quinoa or cauliflower rice are excellent alternatives.
For the Toppings
  • 1/2 cup Feta cheese Great dairy-free options include goat cheese or nutritional yeast.
  • 1/2 cup Pickled onions Fresh onions can be used instead.
  • 1 cup Cherry tomatoes Swap with seasonal produce if desired.
  • 1 cup Persian cucumbers Add hydration to the bowls.
  • 1/2 cup Hummus Store-bought can save preparation time.
  • 1 tablespoon Butter For sautéing.

Equipment

  • medium bowl
  • small bowl
  • skillet
  • grill or skillet

Method
 

Step-by-Step Instructions
  1. In a medium bowl, mix together the harissa paste, olive oil, honey, garlic, and ginger. Add the boneless, skinless chicken thighs and ensure they are fully coated in the marinade. Cover and let marinate for at least 2 hours, ideally overnight.
  2. While the chicken marinates, whisk together red wine vinegar, fresh lemon juice, lemon zest, harissa, oregano, cumin, and a drizzle of olive oil in a small bowl. Season with kosher salt and pepper to taste.
  3. Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 4-5 minutes per side, or until golden brown, with an internal temperature of 165°F (75°C). Let rest for 10 minutes before slicing.
  4. Melt a tablespoon of butter in a large skillet over medium heat. Add corn and sauté for about 5-7 minutes until golden brown and caramelized. Season with salt and pepper.
  5. Assemble the bowls with a scoop of steamed rice, sliced harissa chicken, sautéed corn, cherry tomatoes, Persian cucumbers, pickled onions, crumbled feta cheese, and a dollop of hummus. Drizzle with the prepared vinaigrette.

Nutrition

Serving: 1bowlCalories: 580kcalCarbohydrates: 50gProtein: 35gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 8gVitamin A: 400IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For best flavor, use fresh garlic and ginger. Adjust ingredient proportions based on personal preferences and seasonal availability.

Tried this recipe?

Let us know how it was!