This Mediterranean Harissa Chicken Bowl is my favorite healthy weeknight dinner! Inspired by Cava, these bowls feature sweet and spicy harissa honey chicken and a simple tomato cucumber feta salad. They are packed with protein, healthy fats, and veggies and are ready in just 20 minutes!
Welcome back to my 30-in-30 series where I’m sharing a new recipe every week that has at least 30g of protein per serving and is ready in 30 minutes or less. We started off strong with my Honey Mustard Salmon Sheet Pan Meal, followed by a Marry Me Chicken Sausage Skillet. And for the third episode of this series, we have some Mediterranean Harissa Chicken Bowls!
I’ve made these at least four times in the last two weeks and I’m not even mad about it. They’re such a staple meal that I swear always hits the spots…quite literally could never get sick of it. It also helps that these mediterranean chicken bowls are quick and easy to whip up and they leave you feeling satisfied but not weighed down.
We are some of Cava’s biggest fans so this recipe draws a lot of inspiration from their harissa honey chicken bowls! The chicken is ultra flavorful and the perfect balance of sweet and spicy, yet doesn’t need any marinating.
It’s paired with a fresh and simple tomato, cucumber and feta salad, and then served over a bed of arugula. Top it all off with some hummus and cubed avocado and you have the best mediterranean-inspired dinner that’s packed with protein, healthy fats and veggies! Can’t wait for you to try it 🙂
Why You’ll Love this Mediterranean Harissa Chicken Bowl
- They are ready in 20 minutes or less!
- It’s a balanced meal complete with 40g of protein, healthy fats & a variety of veggies.
- Inspired by Cava, but cheaper to make at home!
- It’s the perfect balance of spicy, smoky and sweet.
- This harissa honey chicken recipe is super flavorful, yet doesn’t require any marinating.
- It’s super customizable so you can switch it up every time you make it.
- This recipe is gluten free, grain free and can easily be made dairy free.
What You Need to Make this Mediterranean Harissa Chicken Bowl Recipe
For the Harissa Honey Chicken:
- Avocado Oil: This is a great, healthy oil option for searing the chicken in because it has a high smoke point!
- Chicken Breast: Boneless, skinless chicken breast is our protein source for these Mediterranean bowls.
- Paprika, Onion Powder, Garlic Powder, Kosher Salt, Black Pepper: Some smoky seasonings for the chicken breast.
- Harissa Paste: Rather than marinating the chicken, we’re adding in some harissa paste at the end of the cook time to create a delicious spicy, smoky and sweet sauce! I love this brand.
- Butter: The butter added in at the end helps the harissa sauce to coat the chicken. Feel free to use a dairy-free version if you need to.
- Honey: Balance out the spiciness of the harissa with a bit of honey or maple syrup.
- Lemon: A hint of acidity is always a must!
For the Tomato Cucumber Feta Salad:
- Cherry Tomatoes: Or grape tomatoes, sliced in half.
- Cucumber: English cucumber is my preference, but any variety will work.
- Crumbled Feta: Can’t have a Mediterranean dish without some crumbled feta! You can substitute a dairy-free version if you need to.
- Pickled Red Onions: I always have a batch of pickled red onions on hand – they’re so delicious and easy to make…here’s the recipe I follow! But, you can also use store-bought or even just thinly sliced raw red onion.
- Lemon: The pickled red onions are already acidic, but I like adding a bit more with a small squeeze of lemon juice.
- Kosher Salt & Black Pepper: Season to taste.
For the Mediterranean Bowls:
- Arugula: The base of these bowls is baby arugula…my favorite type of lettuce! You could also use romaine, spinach or mixed greens.
- Hummus: I used store-bought to keep it simple. When the bowl is stirred together, the hummus almost acts as a dressing!
- Avocado: Optional, but I love the creamy addition of some cubed avocado.
How To Make this Mediterranean Chicken Bowl
Prepare the Tomato Cucumber Feta Salad:
First, start by preparing the tomato cucumber feta salad. In a large bowl, add the tomatoes, cucumber, feta, pickled red onions, lemon juice, salt & pepper. Stir until combined and then set aside while you prepare the rest of the recipe.
Toss Chicken in Spice Mixture:
Next, in small bowl, mix together all of the spices. Then, sprinkle this spice mixture over the cubed chicken breast. Toss the chicken in the spices until each piece is coated. I typically do this directly on the cutting board, but you could also do it in a medium-sized bowl.
Cook the Harissa Honey Chicken:
Bring a pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and spread out evenly in the pan so that there’s no overlap. Allow it to cook, undisturbed, for about 2 minutes. Then, flip and let it cook for 1 more minute. Add in the harissa, butter, lemon juice & honey. Stir to coat and allow it to cook for 1-2 more minutes, or until the chicken is done through.
Assemble your Mediterranean Chicken Bowls & Enjoy:
Finally, assemble your mediterranean chicken bowls, starting with a bed of arugula, then some of the tomato cucumber feta salad, half of the harissa chicken, ¼ of the cubed avocado, and 2 tbsp of the hummus.
I don’t feel like this bowl needs a dressing but if you’re a saucy person, make a batch of my harissa vinaigrette to drizzle on top. Enjoy!
What Brand of Harissa Should I Use?
Any brand of harissa paste will work just fine in this recipe, however they each vary a lot in their spice level and overall flavor. In the past, I’ve used the Mina brand (which carries both a mild and spicy option) and the Trader Joe’s brand (which is pretty spicy). However, my current favorite is this one from PUR Spices. It’s handmade in small batches and you can tell the quality is top notch!
Can I Make this Dairy Free?
For sure! This one is pretty easy to make dairy free…you just need to make two small adjustments. Firstly, you’ll want to grab a vegan feta alternative and use that in the tomato, cucumber and feta salad. Luckily, there are plenty of options these days…including one from Trader Joe’s!
Secondly, swap in vegan butter for the harissa honey chicken. My personal favorite is Country Crock Plant Butter, but any will work. You could also use ghee if you’re sensitive to lactose but aren’t fully dairy free.
Why is there no Dressing on these Mediterranean Harissa Chicken Bowls?
When I was developing this recipe, I turned to my husband and said…“I hope people don’t think it’s weird that there’s no dressing.” Truthfully, I don’t think they need a dressing! After mixing all the bowl components together, the hummus and the excess harissa honey sauce from the chicken kinda coat the arugula.
It’s the perfect amount of sauce in my opinion, but if you want even more, I’d recommend making a batch of my harissa vinaigrette from another recipe. This would be a great addition to these mediterranean chicken bowls!
Other Toppings to Add to your Mediterranean Harissa Chicken Bowl:
I love that these bowls are so customizable! Here are some ideas for other toppings you could add in…
- Grains: Add in some cooked brown rice or quinoa to make this bowl even heartier! And, you can always cook them in bone broth for an extra protein boost.
- Tzatziki: This herby yogurt sauce makes for a great addition to any Mediterranean bowl. Store-bought or homemade!
- Corn: Fresh corn kernels cut off the cob, frozen (and thawed) fire-roasted corn, or canned corn would all be yummy in here.
- Pita Bread or Crisps: If you’re not gluten free, pair this bowl with some pita bread or pita crisps for that true Cava experience.
How Should I Store Leftover Mediterranean Harissa Chicken Bowls?
This mediterranean harissa chicken bowl recipe only yields two (large) servings, so there’s a good chance you won’t have any leftovers! However, if you do, I recommend storing each element separately. Meaning that the harissa honey chicken goes in one container while the tomato cucumber feta salad goes in another.
It will stay good in the fridge for about 4 days. If you’re meal prepping this, it’s best to assemble the bowl on the day you’re actually eating it.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Mediterranean-Inspired Recipes?
- Spinach and Feta Turkey Burgers
- Harissa Maple Roasted Carrots with Whipped Feta
- Green Goddess Chicken Thighs
- Smoky Harissa Shrimp and Summer Veggie Skillet
- Halloumi and Chickpea Kale Salad with Harissa Tahini Dressing
- Meatball Shakshuka
Mediterranean Harissa Chicken Bowl Recipe
Equipment
- small bowl
- medium pan
- spatula
Ingredients
For the Harissa Honey Chicken:
- ½ tbsp avocado oil
- 10 oz boneless, skinless chicken breast cut into bite-sized pieces
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp harissa paste
- 1 tbsp butter
- 1 tbsp lemon juice
- ½ tbsp honey
For the Tomato Cucumber Feta Salad:
- 6 oz grape or cherry tomatoes halved
- 6 oz cucumber diced
- ⅓ cup crumbled feta
- ¼ cup pickled red onions *
- squeeze of lemon juice
- kosher salt & black pepper to taste
For the Bowl:
- 3-3.5 oz baby arugula
- ¼ cup hummus
- ½ medium avocado cubed
Instructions
- In a large bowl, add the tomatoes, cucumber, feta, pickled red onions, lemon juice, salt & pepper. Stir until combined and then set aside while you prepare the rest of the recipe.6 oz grape or cherry tomatoes, 6 oz cucumber, ⅓ cup crumbled feta, ¼ cup pickled red onions, squeeze of lemon juice, kosher salt & black pepper
- In a small bowl, mix together all of the spices. Then, sprinkle this spice mixture over the cubed chicken breast. Toss the chicken in the spices until each piece is coated. I typically do this directly on the cutting board, but you could also do it in a medium-sized bowl.1 tsp paprika, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp kosher salt, ¼ tsp black pepper, 10 oz boneless, skinless chicken breast
- Bring a pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and spread out evenly in the pan so that there's no overlap. Allow it to cook, undisturbed, for about 2 minutes. Then, flip and let it cook for 1 more minute. Add in the harissa, butter, lemon juice & honey. Stir to coat and allow it to cook for 1-2 more minutes, or until the chicken is done through.½ tbsp avocado oil, 1 tbsp harissa paste, 1 tbsp butter, 1 tbsp lemon juice, ½ tbsp honey
- Assemble your bowls, starting with a bed of arugula, then some of the tomato cucumber feta salad, half of the harissa chicken, ¼ of the cubed avocado, and 2 tbsp of the hummus. See note if you'd like to add a dressing to this recipe** Enjoy!3-3.5 oz baby arugula, ¼ cup hummus, ½ medium avocado
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
Yummm the chicken was so good, I’m going to make it again next week with a cous cous base instead of arugula!
Love that idea 🙂 Thanks Kirsten!
okk yumm! I made this for dinner and it was delish! This will def be one of my new go to ways to cook chicken for the week. Might have to give it a try in a pita next!
Yes, it would be so good in a pita!! Thanks Nicola 🙂
This has been a go-to dinner since I’ve made it. It’s pretty easy and the honey harissa sauce is so delicious. Sometimes I sub the arugula for steamed white rice.
Thank you Brenda!
Loved this one!! The sauce on the chicken is really good. I added quinoa to the bowl to make it a little heartier!
Thank you Lauren!!