Honey Harissa Chicken Bowls with Veggies and Feta

These Honey Harissa Chicken Bowls are packed with flavor, loaded with fresh veggies, and topped with a sweet and tangy harissa dressing. Juicy marinated chicken, crispy rice, and bright toppings make this an easy, customizable weeknight dinner everyone loves.

These bowls are one of those meals that feel fresh and bright but still cozy and satisfying. The homemade honey harissa marinade has the perfect balance of sweetness and heat without being spicy, and the dressing is honestly good enough to put on anything.

How I Make It

To make this recipe, you’ll need a batch of my homemade harissa paste. It’s one of my favorite things to keep in the fridge, and you can grab the full recipe here: Homemade Harissa Paste. This homemade harissa becomes the base for both the marinade and the dressing.

With the harissa ready, I mix up the marinade for the chicken. I stir together honey, Worcestershire, olive oil, lemon juice, salt, and a couple spoonfuls of the harissa. I cut the chicken into bite sized pieces and toss it in the marinade. Even thirty minutes of marinating makes a big difference, but overnight is amazing if you have the time.

Next, I make the dressing. I mix mayo, more harissa, lemon juice, red wine vinegar, honey, olive oil, and grated garlic until it turns into a creamy, tangy sauce. I usually adjust the flavor a bit until it tastes just right to me, then I put it in the fridge to chill.

This part is optional, but it is a fantastic addition in my opinion. If I have leftover rice, I turn it into crispy rice by tossing it with olive oil and a few spices, then roasting it until golden. It adds a great crunch and makes the bowls feel a little extra special.

When I’m ready to cook, I roast the chicken at a high heat so the edges get crisp and the inside stays juicy. I use the Typhur Sync Oven for this. While it cooks, I chop the veggies, crumble the feta, and set everything out so it is easy to assemble.

To build the bowls, I start with rice or greens, then pile on the chicken, veggies, olives, and feta. I finish with a generous drizzle of the harissa dressing. It is one of those meals that looks beautiful and tastes even better, with so many textures and flavors in each bite.

Tips

• Soak the ancho peppers for the full 30 minutes so they blend smoothly.
• Squeeze extra liquid from the roasted red peppers for a thicker harissa.
• Marinate the chicken longer for deeper flavor.
• Roast the chicken at a high heat to keep it juicy with crisp edges.

👇🏻 Watch the full recipe walkthrough in my YouTube video below:

Honey Harissa Chicken Bowls

These Honey Harissa Chicken Bowls are packed with flavor, loaded with fresh veggies, and topped with a sweet and tangy harissa dressing. Juicy marinated chicken, crispy rice, and bright toppings make this an easy, customizable weeknight dinner everyone loves.

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Prep Time 20 minutes mins

Servings: 6

Course: Chicken, Dinner, lunch, Main Course, Sauces

Cuisine: Mediterranean

Ingredients Method Video

Ingredients

  

Harissa Marinade

• 1 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 2 tbsp harissa paste homemade or store bought
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• 4 large chicken breasts cut into bite sized pieces

Harissa Dressing

• 1/2 cup mayo homemade or store bought
• 2 tbsp harissa paste heaping
• 2 tsp lemon juice
• 2.5 tbsp red wine vinegar
• 1.5 tbsp honey
• 1 tbsp olive oil
• 3 cloves garlic grated
• 1.2 tsp salt

For the Bowls

• Cooked rice or crispy rice brown rice preffered for this
• Cucumbers chopped
• Red peppers sliced
• Feta
• Black olives
• Pickled red onions
• Romaine or mixed greens

Method

 

1. Stir together the honey, Worcestershire, olive oil, lemon juice, salt, and harissa paste to make the marinade.
2. Add the chicken pieces and toss until fully coated. Let it marinate at least 30 minutes or longer for more flavor.
3. Mix the mayo, harissa, lemon juice, red wine vinegar, honey, olive oil, grated garlic, and salt to make the dressing. Taste and adjust to your liking.
4. Chill the dressing in the fridge while you prep the rest of the meal.
5. If using leftover rice, toss it with olive oil, cumin, garlic powder, and onion powder, then bake at 350 until golden and crispy.
6. Spread the marinated chicken on a sheet or in an air fryer basket and cook at 375 until the edges are crisp and the chicken is cooked through.
7. Chop cucumbers, slice red peppers, and prep olives, feta, and pickled onions.
8. Build your bowls with rice or greens, the chicken, veggies, olives, and feta.
9. Drizzle generously with the harissa dressing and add extra sauce if you like bold flavor.

Video

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