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A vibrant grain bowl with glazed chicken, cucumber, tomatoes, and white sauce
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Honey Harissa Chicken Bowls with Feta Mint Sauce

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 650kcal

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.