Harissa Chicken Bowls

5 from 3 votes

Harissa Chicken Bowls are a flavorful dish featuring spicy, marinated chicken served over a hearty base like rice or quinoa, and then paired with crazy feta, fresh vegetables and toppings. Add a drizzle of harissa dressing or other sauce of your choice for the tastiest customizable meal!

Course Main Dish

Cuisine American, Greek

Keyword Cava chicken bowls, harissa chicken bowls

Prep Time 40

Cook Time 25

Total Time 1 5

Servings bowls

Calories 657kcal

Author Sue Ringsdorf

Ingredients

For the harissa chicken:

2 pounds boneless, skinless chicken breasts - or chicken thighs (or a combo)
3 Tablespoons harissa paste
2 Tablespoons honey
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice - from 1/2 large lemon
kosher salt and freshly ground black pepper - to taste

For the harissa dressing:

1/4 cup olive oil
2 Tablespoons red wine vinegar
2 Tablespoons harissa paste
1 Tablespoon fresh lemon juice - from 1/2 large lemon
2 teaspoons honey
2 teaspoons Worcestershire Sauce
1/2 teaspoon garlic powder - or minced garlic
kosher salt and freshly ground black pepper - to taste

For the crazy feta:

6 oz. feta cheese
1-2 Tablespoons olive oil
2 Tablespoons freshly squeezed lemon juice
1/3 cup onion - diced
1/2 medium jalapeno - diced
2 cloves garlic - minced

Remaining ingredients:

cooked rice or quinoa
fresh veggies - salad greens, cucumbers, tomatoes, avocado
pickled red onions, prepared hummus
warm naan bread or pita chips

Instructions

Marinate chicken. Add chicken breasts (or thighs) to a ziplock bag. Combine marinade ingredients in a mixing bowl – the olive oil, harissa paste, honey, olive oil, Worcestershire sauce, salt, and pepper. Use a whisk to combine well. Pour marinade over chicken and massage into the chicken. Seal and place in your refrigerator for at least 30 minutes (or overnight is fine too).
2 pounds boneless, skinless chicken breasts, 3 Tablespoons harissa paste, 2 Tablespoons honey, 2 Tablespoons olive oil, 2 teaspoons Worcestershire Sauce, 1 Tablespoon fresh lemon juice, kosher salt and freshly ground black pepper
Make harissa dressing. In a small jar, combine dressing ingredients – the olive oil, red wine vinegar, harissa paste, lemon juice, honey, and seasonings (garlic powder, salt, and pepper). Add lid and shake well to combine. Set aside.
1/4 cup olive oil, 2 Tablespoons red wine vinegar, 2 Tablespoons harissa paste, 1 Tablespoon fresh lemon juice, 2 teaspoons honey, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper
Make crazy feta. Heat a small skillet over medium heat. Add a little olive oil, onions and jalapeños – and cook until softened, about 2-3 minutes. Add garlic and stir for a minute. Cool slightly.
To a food processor, add the feta cheese, cooled veggies, olive oil, and lemon juice. Blend until creamy. Set aside.
6 oz. feta cheese, 1-2 Tablespoons olive oil, 2 Tablespoons freshly squeezed lemon juice, 1/3 cup onion, 1/2 medium jalapeno, 2 cloves garlic
Cook chicken. Grill or pan-sear the chicken over medium heat until cooked through. If cooking chicken on the stovetop, you’ll need to add additional oil to the pan for cooking.
Chicken is considered done when a digital thermometer (inserted into the thickest part of the meat) registers 165 degrees. However, we normally take meat off at 160 degrees, allowing for some carry-over cooking.
Slice chicken. Let meat rest for 10 minutes before slicing into strips.
Make rice or quinoa. Meanwhile cook your choice of rice or quinoa according to package directions.
cooked rice or quinoa
Prep remaining ingredients. Prep fresh veggies and remaining ingredients. If serving a large group, set up all ingredients in small bowls for an assembly line of sorts.
Assemble bowls. To individual serving bowls, add rice, veggies, sliced chicken, crazy feta, pickled onions, hummus, and optional ingredients. Top with a drizzle of harissa dressing and enjoy!
fresh veggies, pickled red onions, prepared hummus, warm naan bread or pita chips

Notes

Store leftover ingredients in your refrigerator for up to four days. We like to meal prep these into individual containers for lunches on the go.
Toppings include any combo of fresh veggies, pickled onions, hummus, naan bread, pita chips, etc.
You can make both chicken breasts and chicken thighs and let people choose their favorite.
I recommend making a double (or triple) batch and entertaining a group of family and friends!

Nutrition