Description
These Harissa Honey Chicken Bowls feature succulent oven-baked chicken breasts coated in a flavorful blend of harissa paste, honey, and warming spices. Served atop a vibrant bed of cooked rice mixed with fresh cherry tomatoes, cucumber, red onion, and cilantro, and finished with a drizzle of olive oil and a squeeze of lemon juice. Topped with crumbled feta for a tangy contrast, these bowls are a delightful and wholesome meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon harissa paste
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Rice Bowl
- 2 cups cooked rice
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Toppings and Dressing
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil (for drizzling)
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Prepare Chicken: Place the boneless, skinless chicken breasts on a clean surface for seasoning.
- Apply Olive Oil: Drizzle 1 tablespoon of olive oil over the chicken breasts, rubbing evenly over both sides to help the marinade stick.
- Make Harissa Paste: In a small bowl, combine harissa paste, honey, ground cumin, ground coriander, ground cinnamon, paprika, ground turmeric, garlic powder, salt, and black pepper, mixing into a smooth, well-blended paste.
- Marinate Chicken: Spread the harissa spice mixture evenly over the chicken ensuring full coverage for maximum flavor.
- Bake Chicken: Place the coated chicken breasts on a parchment-lined baking sheet and bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (75°C).
- Prepare Rice Salad: While the chicken bakes, combine the cooked rice, cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped cilantro in a large mixing bowl.
- Rest Chicken: Remove the chicken from the oven and allow it to rest for 5 minutes to retain juicy texture before slicing into thin strips.
- Toss Rice Salad: Drizzle 1 tablespoon olive oil and lemon juice over the rice mixture, tossing gently to evenly distribute the flavors.
- Assemble Bowls: Divide the rice salad into serving bowls, top each with sliced baked chicken, and sprinkle crumbled feta cheese over the top.
- Serve: Serve the Harissa Honey Chicken Bowls immediately and enjoy a delightful, balanced meal.
Notes
- You can use brown rice or quinoa as a healthier alternative to white rice if desired.
- Adjust the amount of harissa paste based on your preferred spice level.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently.
- For a dairy-free version, omit the feta cheese or replace it with a vegan alternative.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
