I like this recipe because it’s filling, flexible, and great for both weeknight dinners and meal prep. I enjoy how the sweet heat of the harissa balances with the fresh toppings, and how every bowl can be customized based on what I’m craving or have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Bowl Ingredients ▢4 cups steamed rice ▢2 oz feta, crumbled ▢1/2 cup pickled onions ▢1 pint cherry tomatoes, halvedpint cherry tomatoes, halv ▢2 Persian cucumbers, diced ▢1/3 cup hummus ▢2 tablespoons unsalted butter ▢1 1/2 cups corn kernels ▢2 cups shredded lettuce or greens
Directions
I start by marinating the chicken. In a mixing bowl, I combine the harissa paste, olive oil, honey, ginger, and garlic. I add the chicken thighs and salt, then toss everything until the chicken is evenly coated. I let it marinate for at least 2 hours, though overnight gives the best flavor.
Next, I prepare the vinaigrette by whisking together the harissa paste, honey, apple cider vinegar, lemon juice, lemon zest, oregano, cumin, and olive oil until smooth and emulsified. I set it aside while I cook the rest of the components.
To cook the chicken, I grill it or sear it in a hot pan until fully cooked and reaching 165°F. Once done, I let it rest for about 10 minutes before slicing.
While the chicken rests, I melt butter in a skillet over medium heat and cook the corn until lightly browned and caramelized. I season it with salt and pepper and remove it from the heat.
To assemble the bowls, I start with steamed rice, then arrange the sliced harissa chicken on top. I add the corn, cucumbers, tomatoes, lettuce, hummus, and pickled onions. I finish with a generous drizzle of the harissa vinaigrette and a sprinkle of crumbled feta.
Servings and Timing
I get about 8 servings from this recipe. Prep takes around 20 minutes, cooking takes another 20 minutes, and the total active time is about 40 minutes, not including marinating time.
Variations
I sometimes swap the rice for quinoa or couscous for a different base. When I want extra heat, I add more harissa to the chicken or dressing. I also enjoy adding roasted vegetables like sweet potatoes or chickpeas for extra texture.
Storage/Reheating
I store each component separately in airtight containers in the refrigerator for up to 4 days. To reheat, I gently warm the chicken and rice, keeping the fresh toppings and vinaigrette cold for the best balance.
FAQs
Can I use chicken breast instead of thighs?
I can use chicken breast, but I find thighs stay juicier and more flavorful.
How spicy is this recipe?
I find it moderately spicy, depending on the harissa paste used.
Can I cook the chicken in the oven?
I bake it at 400°F until fully cooked when grilling isn’t an option.
Is this good for meal prep?
I think it’s ideal for meal prep because the flavors hold up well.
Can I make the vinaigrette ahead of time?
I often make it a few days in advance and keep it refrigerated.
What can I use instead of feta?
I leave it out or use a dairy-free alternative when needed.
Do I need to marinate the chicken overnight?
I get great flavor after 2 hours, but overnight is even better.
Can I add more vegetables?
I like adding roasted peppers, olives, or shredded carrots.
How do I store leftovers?
I keep everything separated and assemble fresh bowls as needed.
What makes this bowl so satisfying?
I think it’s the balance of spicy chicken, fresh vegetables, and creamy, tangy dressing.
Conclusion
I love making these Harissa Chicken Bowls because they’re bold, nourishing, and easy to customize. With spiced chicken, fresh toppings, and a vibrant vinaigrette, this is a meal I come back to whenever I want something flavorful and satisfying.
Bold and vibrant harissa chicken bowls , featuring tender spiced chicken, fluffy rice, fresh vegetables, and a tangy harissa vinaigrette for a satisfying, customizable meal.
Total Time:40 minutes
Yield:8 servings
Ingredients
2 lbs boneless, skinless chicken thighs
2 tablespoons olive oil
2 tablespoons harissa paste
2 tablespoons honey
2 garlic cloves, grated
1 tablespoon ginger paste or fresh grated ginger
2 teaspoons kosher salt
1 tablespoon harissa paste (for vinaigrette)
1 tablespoon honey (for vinaigrette)
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/3 cup olive oil (for vinaigrette)
4 cups steamed rice
2 oz feta cheese, crumbled
1/2 cup pickled onions
1 pint cherry tomatoes, halved
2 Persian cucumbers, diced
1/3 cup hummus
2 tablespoons unsalted butter
1 1/2 cups corn kernels
2 cups shredded lettuce or mixed greens
Instructions
In a bowl, mix olive oil, harissa paste, honey, garlic, ginger, and salt. Add chicken and toss to coat evenly.
Cover and marinate for at least 2 hours or overnight for best flavor.
Whisk together harissa paste, honey, apple cider vinegar, lemon juice, lemon zest, oregano, cumin, and olive oil to make the vinaigrette. Set aside.
Grill or sear the marinated chicken over medium-high heat until fully cooked (165°F internal temperature).
Let the chicken rest for 10 minutes, then slice.
Melt butter in a skillet over medium heat and sauté corn until lightly caramelized. Season with salt and pepper.
Assemble bowls by adding rice as the base, then top with sliced chicken, corn, cucumbers, tomatoes, lettuce, hummus, and pickled onions.
Drizzle generously with harissa vinaigrette and finish with crumbled feta.
