Mediterranean Harissa Chicken Bowl Recipe
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!
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
*NOTE: I use this recipe for quick pickled onions! You can also use store-bought or thinly sliced raw red onion instead. **NOTE: I love this bowl as is and don't feel like it needs any dressing...especially when you mix it all together with the hummus and the harissa honey sauce from the chicken! However, if you like your bowls/salads on the saucier side, make a batch of my harissa vinaigrette.
Nutrition
Calories: 517kcal | Carbohydrates: 26g | Protein: 40g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 1322mg | Potassium: 1421mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2438IU | Vitamin C: 41mg | Calcium: 252mg | Iron: 4mg