This recipe is loaded with juicy honey harissa chicken thighs, warm brown rice, creamy hummus and tzatziki, tangy pickled onions, salty feta, and a simple cucumber-tomato salad.
WHY YOU'LL LOVE THIS RECIPE
This bowl hits every flavor and texture in one bite. You’ve got warm and cold, creamy and crunchy, spicy and sweet, fresh and savory.
INGREDIENTS
Here is everything you need for the Chicken: Chick thighs, Olive oil, Harissa paste, Honey, Lemon, Garlic, Kosher salt, and Pepper.
In a bowl, whisk olive oil, harissa paste, honey, lemon juice, garlic, salt, and pepper. Add chicken thighs and toss until fully coated. Marinate at least 30 minutes.
STEP 1: MARINATE THE CHICKEN
STEP 2: COOK THE CHICKEN
Heat a skillet or grill pan over medium-high heat with a small drizzle of olive oil if needed. Cook chicken 5 to 7 minutes per side, until golden and cooked through to 165°F.
STEP 3: MAKE THE HOT HONEY HARISSA VINAIGRETTE
Whisk olive oil, harissa paste, lemon juice, onion powder, garlic, and salt until smooth. Taste and adjust.
STEP 4: MAKE THE CUCUMBER-TOMATO SALAD
Toss chopped tomatoes and cucumber with olive oil and a dash of sea salt. Set aside.
STEP 5: BUILD THE BOWLS
Add rice and mixed greens to the bowls. Add cucumber-tomato salad, and remaining toppings.
Top with chicken and drizzle with hot harissa vinaigrette. Serve immediately.
VARIATIONS
You can swap the base with quinoa or cauliflower rice instead of brown rice. You can also add some crunch with toasted pita chips or chopped cucumbers.
STORAGE TIPS
You'll wan to refrigerate everything separately:
– Chicken and rice: up to 4 days
– Vinaigrette: up to 5 days
– Cucumber-tomato salad: best within 1 to 2 days
– Greens + toppings: 3 days
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