Harissa Honey Chicken Bowls

5 — Votes 11 votes

Harissa Honey Chicken Bowls

This Harissa Honey Chicken Bowl recipe is the most delicious lunch meal prep option out there! Modeled after a popular chain restaurant, these bowls are chock-full of sweet, spicy chicken, turmeric rice, a bunch of fresh veggies, two different sauces, pickled red onions, and crumbled feta.

Cook Time40

Inactive Time30

Total Time1 10

Course: Lunch

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Cassy Joy Garcia

Ingredients

For the Marinade and Dressing

¼ cup harissa paste
½ cup honey
½ cup lime juice
¾ cup olive oil
1 teaspoon salt
3 pounds chicken tenders

For the Rice

2 cups basmati rice, dry
½ teaspoon turmeric
1 tablespoon lemon juice
½ teaspoon salt

For the Bowls

3 ears of corn
3 Persian cucumbers
2 avocados
½ cup pickled onions store-bought or homemade pickled onions
¾ cup crumbled feta
10 ounces mixed salad greens
1 cup hummus store-bought or homemade hummus
1 cup tzatziki store-bought or homemade tzatziki

Instructions

Add a ¼ cup of harissa paste, ½ cup of honey, ½ cup of lime juice, ¾ cup of olive oil, and a teaspoon of salt to a large container and whisk together. Set aside half of the mixture for the dressing, then place the chicken tenders in the container with the rest of the marinade and toss to fully coat. Place the lid on the container and let the chicken marinate in the fridge for at least 30 minutes, up to overnight.
While the chicken marinates, prep the pickled onions.
Preheat the oven to 375°F. Place the marinaded chicken tenders on a sheet pan.
Place the corn on a baking sheet and bake with the chicken, at 375°F for 25 minutes. If you want some color on your corn, you can broil AFTER the chicken comes out of the oven, rotating every 2 minutes for 5-6 minutes total.
Add 2 cups of basmati rice, 2 cups of water, 1 tablespoon of olive oil, the turmeric, and ½ teaspoon of salt to a pot over medium heat. Bring to a boil, then lower the heat to a simmer and cover the pot for 10-15 minutes. Once the rice is done, stir in the lemon juice.
Once the chicken has cooled enough to handle, use two forks to shred it.
Use a sharp knife to cut the corn off of the cob.
Halve the avocados and slice the mini cucumbers into half moons.
Assemble 5 lunch containers by layering the rice, mixed salad greens, chicken, corn, and cucumbers. Add a scoop each of tzatziki and hummus, and top with an avocado half, picked red onions, crumbled feta, and drizzle with the dressing.

Notes

Make it dairy-free - to make this recipe dairy-free, simply omit the feta cheese and tzatziki sauce.

Nutrition