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Harissa Honey Chicken Bowls: A Flavor-Packed Meal Prep Recipe

Harissa Honey Chicken Bowls
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These Harissa Honey Chicken Bowls are a vibrant, flavorful, and balanced meal that’s perfect for lunch or dinner. Inspired by a popular chain restaurant, this recipe combines sweet and spicy harissa honey chicken with turmeric-infused rice, fresh veggies, tangy pickled onions, creamy hummus, and cooling tzatziki. It’s a meal prep dream that’s as nutritious as it is delicious!

Ingredients

Scale

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, sliced into half-moons
  • 2 avocados, halved
  • ½ cup pickled onions (store-bought or homemade)
  • ¾ cup crumbled feta
  • 10 ounces mixed salad greens
  • 1 cup hummus (store-bought or homemade)
  • 1 cup tzatziki (store-bought or homemade)

Instructions

  1. Marinate the Chicken:
    • In a large bowl, whisk together harissa paste, honey, lime juice, olive oil, and salt.
    • Set aside half of the mixture for the dressing.
    • Add chicken tenders to the remaining marinade, toss to coat, and refrigerate for at least 30 minutes (or overnight).
  2. Prep the Pickled Onions:
    • While the chicken marinates, prepare pickled onions if making them from scratch.
  3. Cook the Chicken and Corn:
    • Preheat the oven to 375°F.
    • Place marinated chicken on a sheet pan and bake for 25 minutes.
    • Add corn to the oven (on a separate sheet pan) and bake alongside the chicken.
    • Optional: Broil the corn for 5-6 minutes after baking for a charred look.
  4. Prepare the Rice:
    • In a pot, combine basmati rice, water, olive oil, turmeric, and salt.
    • Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.
    • Stir in lemon juice once cooked.
  5. Assemble the Bowls:
    • Shred the cooked chicken using two forks.
    • Cut the corn kernels off the cob.
    • Layer rice, mixed greens, chicken, corn, and cucumbers in bowls.
    • Add a scoop each of hummus and tzatziki.
    • Top with avocado halves, pickled onions, and crumbled feta.
    • Drizzle with the reserved dressing.

Notes

  1. Marinate Ahead: For maximum flavor, marinate the chicken overnight.
  2. Customize: Swap out veggies or proteins to suit your preferences.
  3. Meal Prep Friendly: Assemble the bowls in advance for easy grab-and-go lunches.
  4. Spice Level: Adjust the harissa paste to control the heat.
  5. Broil for Color: Broil the corn briefly after baking for a charred, smoky flavor.

Nutrition

Find it online: https://recipes.swedishinarabic.net/harissa-honey-chicken-bowls-a-flavor-packed-meal-prep-recipe/