Name: Harissa Chicken Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Middle Eastern
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

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

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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.

Notes

Chicken thighs stay juicier than breasts.

Adjust harissa amount based on spice preference.

Store components separately for meal prep.

Vinaigrette can be made several days ahead.

Author: Chloe Mae
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling / Pan-Seared
Cuisine: Middle Eastern
Diet: Halal

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 12g
Sodium: 780mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 32g
Cholesterol: 115mg