Introduction

There’s something about the combination of spicy harissa and sweet honey that just hits all the right notes. When you pair it with juicy chicken and vibrant veggies, you get a meal that’s not only delicious but also packed with flavor and texture. These Harissa Honey Chicken Bowls are a perfect example of how bold spices and sweet flavors can work together to create something extraordinary. Trust me, once you try this recipe, you’ll want it on your dinner rotation!

If you’re thinking, “I don’t know how to handle the heat of harissa,” don’t worry! This recipe strikes the perfect balance, with the honey taming the spice while still giving you that satisfying kick. Whether you’re new to harissa or a seasoned fan, this recipe will have you craving more.

This dish has quickly become a favorite in my household—it’s one of those recipes that everyone loves. It’s so easy to whip up, but the flavor feels like it came from a fancy restaurant. Let me tell you, my family goes wild for it every time I make it, and I’m sure yours will too. So, let’s get into it!

Why You’ll Love These Harissa Honey Chicken Bowls

Easy to Make: This recipe is simple, even if you’re just starting your cooking journey. No complicated steps—just simple ingredients and a little time on the stove.
Perfect for Meal Prep: These bowls store beautifully, so you can make extra for lunch the next day or for a few days of dinners.
Rich in Flavor: The harissa brings heat and complexity, while the honey balances everything with its natural sweetness.
Customizable: If you want to add more veggies, or swap in another grain like quinoa or couscous, go for it! This recipe is so flexible.

Preparation Time and Servings

Total Time: 40 minutes
Servings: 4 servings
Calories per serving: 450 (calories can vary based on ingredient choices)

Nutritional Information (Approximate):
Calories per serving: 450
Protein: 35g
Carbs: 45g
Fat: 15g
Fiber: 5g
Sugar: 15g

Ingredients

Here’s what you’ll need for this recipe. Everything is pretty straightforward and easy to find, but I’ll also explain why each ingredient is key to making this dish shine.

For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs if you prefer)
- 2 tablespoons olive oil
- 2 tablespoons harissa paste (adjust for spice level)
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste

Why this is essential: The harissa and honey blend together to create a flavorful marinade that coats the chicken beautifully, ensuring each bite is packed with flavor.

For the Bowls:
- 2 cups cooked rice (white, brown, or jasmine work well)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional, for a little tang)
- Fresh cilantro, for garnish
- Lemon wedges, for serving

Why this is essential: These fresh veggies add crunch and brightness, balancing out the richness of the chicken and making each bite refreshing. The feta is an optional but wonderful addition for creaminess and tang.

For the Sauce:
- 1/4 cup plain yogurt
- 1 tablespoon harissa paste
- 1 tablespoon lemon juice
- Salt and pepper, to taste

Why this is essential: This creamy harissa sauce adds a smooth, cooling component to the spicy chicken and helps tie everything together.

Step-by-Step Instructions

Here’s how to pull everything together for your delicious Harissa Honey Chicken Bowls:

Marinate the Chicken:
- In a medium-sized bowl, combine the olive oil, harissa paste, honey, garlic powder, onion powder, salt, and pepper. Mix well until the harissa and honey are fully incorporated.
- Add the chicken breasts to the marinade, ensuring each piece is coated evenly. Cover the bowl and let the chicken marinate for at least 15 minutes, or up to 2 hours if you have the time.
Pro Tip: If you want to marinate it longer, you can place the chicken in the fridge overnight. The longer the marinate, the more flavor your chicken will have!
Prepare the Rice:
- While the chicken marinates, cook your rice according to the package instructions. If you’re using leftover rice, this will save you time.
Pro Tip: I love using jasmine rice for this recipe because its light, aromatic flavor pairs perfectly with the spices of the chicken. But any rice works great!
Cook the Chicken:
- Heat a large skillet over medium-high heat. Add a little olive oil.
- Once hot, place the marinated chicken breasts into the skillet and cook for 6-7 minutes on each side, or until the chicken is cooked through and has an internal temperature of 165°F.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
Pro Tip: Don’t worry if your chicken looks a little charred on the outside—that’s the beautiful caramelization from the harissa and honey. It adds flavor!
Make the Harissa Yogurt Sauce:
- While the chicken is resting, mix together the yogurt, harissa paste, lemon juice, salt, and pepper in a small bowl. Stir well until smooth.
Pro Tip: If you like your sauce with more heat, feel free to add an extra tablespoon of harissa. Just make sure to taste as you go!
Assemble the Bowls:
- To assemble your bowls, start by placing a generous scoop of rice at the bottom of each bowl.
- Add the sliced chicken on top of the rice.
- Then, arrange the cucumber, tomatoes, avocado, and red onion around the chicken.
- Drizzle the harissa yogurt sauce over the top, and sprinkle the bowls with crumbled feta cheese and fresh cilantro.
- Serve with lemon wedges on the side for a burst of fresh citrus.
Pro Tip: You can also add a handful of mixed greens to make the bowls even more hearty.

How to Serve

These Harissa Honey Chicken Bowls are delicious on their own, but you can elevate your meal with a few fun serving suggestions:

Serve with a side of roasted vegetables like carrots, zucchini, or sweet potatoes for a full meal.
Pair with a simple arugula salad with lemon vinaigrette to balance the richness of the chicken.
For a complete Middle Eastern-inspired meal, serve with warm pita bread or hummus on the side.

Additional Tips

Don’t Skip the Resting Time: Let the chicken rest after cooking to keep all the juices inside. It’ll make the chicken tender and juicy.
Adjust the Spice Level: If you’re not a fan of too much heat, start with one tablespoon of harissa paste and taste before adding more.
Use Fresh Veggies: Fresh vegetables like cucumber and tomatoes add a refreshing crunch that’s essential for balancing out the spicy chicken.
Make It a Meal Prep Hero: These bowls store beautifully. Just pack the rice, veggies, and chicken in separate containers, and reheat when ready to eat.
Get Creative: Feel free to add your own toppings, like roasted chickpeas, olives, or a sprinkle of toasted sesame seeds.

Recipe Variation

Vegetarian Option: For a veggie version, swap out the chicken for grilled portobello mushrooms or tofu marinated in the same harissa-honey mixture.
Gluten-Free: This recipe is naturally gluten-free, but make sure to check the ingredients of your rice and harissa paste for any hidden gluten.
Add Some Heat: For a spicy twist, add a pinch of cayenne pepper to the chicken marinade or sprinkle red pepper flakes on top before serving.
Herb Variations: Use fresh mint or parsley instead of cilantro for a different flavor profile.

Serving Suggestions

These bowls are delicious on their own, but if you’re looking to create a more elaborate meal, here are a few ideas:

Side Dishes: Serve alongside roasted potatoes or tabbouleh for a Mediterranean-inspired spread.
Beverages: A glass of sparkling water with a squeeze of lemon is perfect for balancing the spices in the dish.
For the Kids: If your little ones don’t like too much spice, serve the chicken on a bed of buttered pasta or couscous.

Freezing and Storage

Storage: Store leftover chicken and veggies in an airtight container in the fridge for up to 3 days. Reheat the chicken in the microwave or on the stovetop.
Freezing: To freeze, place the cooked chicken in a freezer-safe bag and freeze for up to 3 months. You can also freeze the rice separately. Just be sure to thaw everything thoroughly before reheating.

Special Equipment

Non-stick Skillet: A non-stick skillet is perfect for getting that crispy exterior on the chicken without it sticking.
Sharp Knife: Use a sharp knife to slice the chicken thinly for the best texture and presentation.
Fine Mesh Strainer: If your rice gets too sticky, rinse it under cold water before cooking to prevent clumping.

FAQ

Can I use store-bought harissa paste?
Yes! Store-bought harissa paste works just fine for this recipe. Just make sure to adjust the spice level to your preference.

Can I make this ahead of time?
Absolutely! You can marinate the chicken the night before and keep it in the fridge. You can also prep the rice and veggies ahead of time to save time on busy days.

What if I don’t have yogurt for the sauce?
You can substitute with sour cream or even tahini for a slightly different, but still creamy, texture.

Conclusion

I can’t wait for you to try these Harissa Honey Chicken Bowls! They’re such a fun, vibrant dish that’s perfect for weeknight dinners or weekend gatherings. The balance of sweet and spicy, combined with fresh veggies and creamy sauce, makes each bite more satisfying than the last. Plus, they’re easy enough to make that you’ll want to keep them on repeat.

If you give this recipe a try, I’d love to hear what you think! Tag me on Instagram or leave a comment below with your photos—I can’t wait to see your creations!

Harissa Honey Chicken Bowls