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HONEY HARISSA CHICKEN BOWL

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.
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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
  1. In a small bowl, mix harissa paste, honey, olive oil, lemon juice, garlic, smoked paprika, cumin and salt.
  2. Coat the chicken breast evenly with the marinade. Refrigerate for at least 30 minutes.
  3. 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
  1. In a saucepan, bring 2 cups of water or broth to a boil.
  2. Add the rinsed quinoa and salt. Reduce heat to low, cover, and simmer for 12-15 minutes, until the liquid is absorbed.
  3. Turn off the heat, let it sit for 5 minutes, then fluff with a fork.
To make the veggies (optional)
  1. On a baking sheet lined with parchment paper, toss the veggies with olive oil, cumin, paprika, salt and pepper.
  2. Roast the veggies at 400°F for 25-30 minutes or until fork tender.
To assemble
  1. 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.