HONEY HARISSA CHICKEN BOWL
If you’re looking for a meal that’s packed with flavor but still feels fresh and balanced, this Honey Harissa Chicken Bowl is it. Juicy, caramelized chicken is coated in a sweet and spicy honey harissa glaze, then served over fluffy quinoa with colorful vegetables and a creamy tzatziki. It’s the kind of meal that’s easy enough for a weeknight but impressive enough to serve to guests.
HONEY HARISSA CHICKEN BOWL
If you’re looking for a meal that’s packed with flavor but still feels fresh and balanced, this Honey Harissa Chicken Bowl is it. Juicy, caramelized chicken is coated in a sweet and spicy honey harissa glaze, then served over fluffy quinoa with colorful vegetables and a creamy tzatziki. It’s the kind of meal that’s easy enough for a weeknight but impressive enough to serve to guests.
Ingredients
CHICKEN
- 1 chicken breast,, sliced in half or cubed
- 1 tbsp harissa
- 1 tbsp honey
- 1/4 tsp cayenne
- 1/4 tsp coriander
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/2 tsp paprika
QUINOA
- 1 cup quinoa,, rinsed
- 2 cups water or stock
- 1 tbsp olive oil
- 1/2 tsp salt
VEGGIES
- 2 sweet potato,, diced
- 1 zucchini,, sliced or diced
- 1 tbsp olive oil
- cumin, paprika, salt + pepper
TOPPINGS
- cucumber salad
- feta
- tzatziki
Method
To make the chicken
- In a small bowl, mix harissa paste, honey, olive oil, lemon juice, garlic, smoked paprika, cumin and salt.
- Coat the chicken breast evenly with the marinade. Refrigerate for at least 30 minutes.
- Grill over medium heat for 4-5 mins per side or cook in a pan over medium heat with a little oil for 6-7 minutes per side, until golden and cooked through (internal temp 165°F/75°C).
To make the quinoa
- In a saucepan, bring 2 cups of water or broth to a boil.
- Add the rinsed quinoa and salt. Reduce heat to low, cover, and simmer for 12-15 minutes, until the liquid is absorbed.
- Turn off the heat, let it sit for 5 minutes, then fluff with a fork.
To make the veggies (optional)
- On a baking sheet lined with parchment paper, toss the veggies with olive oil, cumin, paprika, salt and pepper.
- Roast the veggies at 400°F for 25-30 minutes or until fork tender.
To assemble
- Assemble by placing quinoa at the bottom of a bowl. Top it with honey harissa chicken, cooked veggies and cold toppings.
Notes
I like skewering the chicken before grilling it on a cast iron grill pan. The skewers help the chicken cook evenly while creating beautiful charred edges. As soon as the chicken comes off the heat, I brush it with a warm mixture of melted butter, honey, and a little extra harissa. The butter melts into the chicken while the honey adds a glossy finish and the harissa gives it one last kick of flavor. I then shred or roughly chop the chicken before adding it to the bowl so every bite gets coated in that glaze.
