Honey Harissa Chicken Bowls with Feta Mint Sauce

5 from 8 votes

Honey Harissa Chicken Bowls with Feta Mint Sauce

Honey Harissa Chicken Bowls loaded with chicken is marinated in harissa paste, and smoky paprika then sautéed and drizzled with honey! Served with roasted corn, rice, cucumbers, avocados, pickled onions, and a creamy feta sauce!

Prep Time15

Cook Time10

Additional Time30

Total Time55

Course: Bowls

Servings:

Calories: 489kcal

Author: Marzia

Equipment

Ingredients

Chicken:

1 pound boneless skinless chicken breast or thighs, cubed into 1 inch pieces
2 tablespoons olive oil
2 tablespoons lemon juice
1-2 tablespoons harissa sauce see notes
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon onion powder
⅛ teaspoon cayenne optional
2 tablespoons honey

Bowls:

4 cups mixed baby greens
2 cups prepared basmati rice
1½ cups roasted corn
4 Persian cucumbers diced
1 large avocado sliced
Pickled onions for topping
Prepared hummus optional
Prepared feta sauce see notes

Instructions

MARINATE: Combine the oil, lemon juice, harissa, smoked paprika, thyme, garlic, cumin, onion, and cayenne in a bowl. When mixed, add the chicken and mix until evenly coated. Allow the chicken to marinate for 30 minutes at room temperature or covered in the refrigerator for up to 8 hours. Prepare the rice while the chicken marinates.
COOK: Heat a 12-inch skillet over medium-high heat. Add the chicken and cook it through for about 4-6 minutes, flipping as needed to brown all sides. When the chicken is almost done, drizzle with honey and cook for 1 minute before removing from heat.
ASSEMBLE BOWLS: Add the greens, rice, roasted corn, hummus, Persian cucumbers, avocados, pickled onions, and prepared chicken to each bowl. Drizzle with the feta sauce (recipe in notes) and serve.

Notes

Harissa Paste: Taste the harissa paste before using it in the marinade to make sure it isn't too spicy! The one I have linked is mild, but if you get the one from Trader Joe's, that one definitely has a kick to it, and I don't recommend using 2 tbsp unless you enjoy a heavy amount of heat!
Feta sauce: add 1 garlic clove, ⅛ teaspoon kosher salt, a pinch of black pepper, ½ cup Greek Yogurt (or labne), 2 ounces feta, 1 tablespoon chopped mint, 1 tablespoon lemon juice in a blender and blend until smooth. Taste and adjust with more lemon or salt as desired.

Nutrition