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Harissa Honey Chicken Bowls

  • Author: Rayne
  • Total Time: 45 minutes

Ingredients

Scale

Chicken Marinade:

    • 4 boneless, skinless chicken breasts or thighs: The chicken serves as the base for the dish, offering protein and a juicy texture.

    • 3 tablespoons harissa paste: This spicy North African chili paste is the key flavor ingredient in the dish. It brings heat and a depth of flavor to the chicken.

    • 2 tablespoons honey: Balances out the heat from the harissa, adding sweetness to the marinade.

    • 2 tablespoons olive oil: Adds richness to the marinade and helps tenderize the chicken.

    • 1 tablespoon lemon juice: Helps tenderize the chicken while providing acidity to balance the flavors.

    • 2 garlic cloves, minced: Adds a savory element to the marinade.

    • Salt and pepper to taste: Season the chicken well to bring out all the flavors.

Bowl:

    • 1 cup cooked quinoa or couscous: A healthy whole grain base that serves as a hearty and filling foundation for the bowl.

    • 1 cup cherry tomatoes, halved: These fresh, juicy tomatoes add brightness and flavor to the bowl.

    • 1 cucumber, diced: Adds a refreshing crunch and lightness to balance the spiciness of the chicken.

    • 1 red onion, thinly sliced: Provides a bit of sharpness and texture to the dish.

    • ½ cup fresh parsley, chopped: For garnish and a burst of freshness.

    • ½ cup crumbled feta cheese (optional): Adds creaminess and a tangy flavor that pairs well with the spices of the harissa.

    • Lemon wedges: For serving, adds a fresh, zesty kick.

Tahini Sauce (optional but recommended):

    • 3 tablespoons tahini: A creamy sesame paste that pairs wonderfully with the spicy chicken.

    • 1 tablespoon lemon juice: Adds a fresh, tangy element to the sauce.

    • 2 tablespoons water: To thin out the sauce to your desired consistency.

    • 1 teaspoon olive oil: Adds richness and smoothness to the sauce.

    • Salt and pepper to taste: Season the sauce to bring out the flavor.

Instructions

First Step: Marinate the Chicken

    1. Prepare the Marinade: In a bowl, combine the harissa paste, honey, olive oil, lemon juice, minced garlic, salt, and pepper. Stir well to combine all the ingredients into a smooth marinade.

    1. Marinate the Chicken: Place the chicken breasts or thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and ensure it is fully coated. Seal the bag or cover the dish and refrigerate for at least 20 minutes, or up to 1 hour for a deeper flavor.

Second Step: Prepare the Bowl Ingredients

    1. Cook the Grains: While the chicken marinates, cook your quinoa or couscous according to the package instructions. Both quinoa and couscous cook quickly, making them ideal choices for this dish. Once cooked, fluff the grains with a fork and set them aside to cool slightly.

    1. Prepare the Vegetables: Slice the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion. Set all the vegetables aside in a large mixing bowl.

    1. Chop Fresh Herbs: Finely chop the fresh parsley for garnish. If using feta cheese, crumble it into small pieces.

Third Step: Cook the Chicken

    1. Heat the Grill or Pan: Preheat your grill or a large skillet over medium-high heat. If you’re grilling, make sure the grates are oiled to prevent sticking. If using a skillet, heat a tablespoon of olive oil to help cook the chicken.

    1. Cook the Chicken: Remove the chicken from the marinade and discard the excess marinade. Cook the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C) and is golden brown on the outside.

    1. Rest the Chicken: Once cooked, remove the chicken from the heat and let it rest for 5 minutes. This allows the juices to redistribute, ensuring that the chicken stays tender and juicy.

Fourth Step: Prepare the Tahini Sauce (Optional)

    1. Mix the Tahini Sauce: In a small bowl, combine the tahini, lemon juice, olive oil, water, salt, and pepper. Whisk until smooth and creamy. Add more water if you want a thinner consistency for drizzling over the bowls.

Fifth Step: Assemble the Bowls

    1. Layer the Base: Divide the cooked quinoa or couscous into 4 bowls, serving as the base for your dish.

    1. Add the Vegetables: Arrange the halved cherry tomatoes, diced cucumber, and sliced red onion over the grains.

    1. Slice the Chicken: Slice the cooked chicken into thin strips or bite-sized pieces, and place it on top of the vegetables in each bowl.

    1. Garnish the Bowl: Sprinkle the chopped parsley over the top for a fresh, herbaceous note. If using, crumble feta cheese over the chicken and veggies. For an extra zing, serve the bowls with lemon wedges on the side.

    1. Drizzle with Tahini Sauce: Finally, drizzle the tahini sauce over the top of the chicken and vegetables, adding a creamy, nutty flavor that complements the spicy harissa and sweet honey.

Nutrition

  • Serving Size: 4
  • Calories: 500
  • Fat: 20g
  • Carbohydrates: 45g
  • Protein: 40g

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Find it online: https://crispandyum.com/harissa-honey-chicken-bowls/