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.
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
Instructions
- Stir together the honey, Worcestershire, olive oil, lemon juice, salt, and harissa paste to make the marinade.
- Add the chicken pieces and toss until fully coated. Let it marinate at least 30 minutes or longer for more flavor.
- 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.
- Chill the dressing in the fridge while you prep the rest of the meal.
- If using leftover rice, toss it with olive oil, cumin, garlic powder, and onion powder, then bake at 350 until golden and crispy.
- 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.
- Chop cucumbers, slice red peppers, and prep olives, feta, and pickled onions.
- Build your bowls with rice or greens, the chicken, veggies, olives, and feta.
- Drizzle generously with the harissa dressing and add extra sauce if you like bold flavor.
Video
