Harissa Honey Chicken Bowls
These Harissa Honey Chicken Bowls are sweet, smoky, and full of bold flavor. Featuring marinated chicken tenders, golden turmeric rice, roasted corn, creamy avocado, and Mediterranean toppings like hummus and tzatziki, this bowl is a colorful, satisfying meal packed with texture and spice.
Ingredients
Marinade & Chicken
- ¼ cup harissa paste
- ½ cup honey
- ½ cup lime juice
- ¾ cup olive oil
- 1 tsp salt
- 3 lbs chicken tenders
Rice
- 2 cups basmati rice
- ½ tsp turmeric
- 1 tbsp lemon juice
- ½ tsp salt
Toppings
- 3 ears corn
- 3 Persian cucumbers
- 2 avocados
- ½ cup pickled onions
- ¾ cup feta cheese
- 10 oz salad greens
- 1 cup hummus
- 1 cup tzatziki
Instructions
- Mix marinade and coat chicken; chill 30 min or overnight.
- Bake chicken and corn at 375°F for 25 min.
- Cook basmati rice with turmeric; stir in lemon juice.
- Shred chicken, slice veggies, and prepare toppings.
- Build bowls and drizzle with reserved dressing.
- See full steps with tips & photos → https://p4pd.org/harissa-honey-chicken-bowls/
Notes
- Harissa varies in heat—adjust to taste or blend with more honey for balance.
- Sub couscous or quinoa for rice, if preferred.
- To make dairy-free, omit feta and tzatziki or use plant-based alternatives.
- Great for meal prep—store components separately and assemble as needed.