It’s 6pm, you’re tired, and everyone is hungry for something fresh. You need a meal that feels special but takes zero effort. These honey harissa chicken bowls are the answer to your busy weeknight. They are bright, spicy, and perfectly sweet.
This recipe brings restaurant-quality flavors right to your kitchen table. You get tender chicken with a golden, caramelized glaze. It is the ultimate fresh dinner for your family. You will love how fast it comes together.
Why These Honey Harissa Chicken Bowls Work
This dish is a total healthy reset for your routine. It comes together in just about 30 minutes. The balance of spicy harissa and sweet honey is incredible. It is perfect for a light spring dinner.
You can customize these bowls for any picky eater. Use rice or quinoa based on what you have. The fresh vegetables add a satisfying crunch to every bite. Your family will ask for this every single week.
Simple Cooking Method
Cooking this meal is incredibly simple for any beginner. You just whisk, marinate, and sear the chicken. There is no complicated equipment needed here. One pan does most of the heavy lifting for you.
The sauce is just as easy to make. You simply stir the ingredients in a small bowl. Even if you are new to cooking, you can do this. It is a stress-free way to get dinner ready.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Grab some fresh mint to make the sauce pop.
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons harissa paste
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup plain Greek yogurt
- 0.25 cup crumbled feta cheese
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon lemon zest
- 2 cups cooked quinoa or jasmine rice
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup pickled red onions
Step-by-Step Directions
- In a medium bowl, whisk together the harissa paste, honey, olive oil, lemon juice, minced garlic, salt, and pepper.
- Add the chicken pieces to the marinade and stir to coat thoroughly; let marinate for at least 10 minutes.
- Heat a large non-stick skillet over medium-high heat and add the chicken and marinade.
- Cook chicken for 8 to 10 minutes, stirring occasionally, until caramelized and the internal temperature reaches 165 degrees Fahrenheit.
- In a separate small bowl, combine the Greek yogurt, crumbled feta, chopped mint, and lemon zest to create the sauce.
- Divide the cooked grains into four bowls.
- Top each bowl with equal portions of the cooked chicken, diced cucumber, and cherry tomatoes.
- Drizzle the feta mint sauce over the bowls and garnish with pickled red onions.
Best Ways to Enjoy It
Serve these bowls warm with a side of toasted pita. I love enjoying these honey harissa chicken bowls outside on the patio. You can add a handful of fresh arugula for extra greens. Pair it with a cold glass of lemonade.
Storage & Reheating
Store the chicken and grains in an airtight container. Keep the fresh veggies and sauce in separate containers. They will stay fresh in the fridge for three days. Reheat the chicken in a skillet for three minutes. Microwaving also works for a very quick lunch.
Tips for Best Results
- Don’t skip the lemon zest in the yogurt sauce.
- Avoid overcrowding the pan so the chicken browns properly.
- Swap chicken thighs for breasts if you prefer leaner meat.
- Prep the veggies while the chicken marinates to save time.
- For a healthy reset, use cauliflower rice instead of grains.
- Add a sprinkle of toasted sesame seeds for extra crunch.
Easy Flavor Ideas
- Swap honey for maple syrup for a different sweetness.
- Use dairy-free yogurt and omit feta for a vegan sauce.
- Add roasted sweet potatoes for a cozy fall version.
Common Questions
Can I meal prep these honey harissa chicken bowls?
Yes, these are excellent for meal prep. Just keep the sauce on the side. The flavors actually get better the next day.
Is harissa paste very spicy?
Harissa has a kick, but the honey balances it. You can use less paste for a milder flavor. It is very easy to adjust.
I hope these bright bowls bring some joy to your table. They are the perfect way to start a fresh season. Happy cooking!
— Alex
Honey Harissa Chicken Bowls with Feta Mint Sauce
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons harissa paste
- 2 tablespoons hone y
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic , minced
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
- 0.5 cup plain Greek yogurt
- 0.25 cup crumbled feta cheese
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon lemon zest
- 2 cups cooked quinoa or jasmine rice
- 1 cup cucumber , diced
- 1 cup cherry tomatoes, halved
- 0.25 cup pickled red onions
Instructions
- In a medium bowl, whisk together the harissa paste, honey, olive oil, lemon juice, minced garlic, salt, and pepper.
- Add the chicken pieces to the marinade and stir to coat thoroughly; let marinate for at least 10 minutes.
- Heat a large non-stick skillet over medium-high heat and add the chicken and marinade.
- Cook chicken for 8 to 10 minutes, stirring occasionally, until caramelized and the internal temperature reaches 165 degrees Fahrenheit.
- In a separate small bowl, combine the Greek yogurt, crumbled feta, chopped mint, and lemon zest to create the sauce.
- Divide the cooked grains into four bowls.
- Top each bowl with equal portions of the cooked chicken, diced cucumber, and cherry tomatoes.
- Drizzle the feta mint sauce over the bowls and garnish with pickled red onions.
