Go Back
Welcome to the delightful world of Harissa Honey Chicken Bowls—an exciting culinary creation that combines vibrant flavors and health-conscious ingredients into one satisfying meal. If you're looking for a dish that tantalizes your taste buds while nourishing your body, you've come to the right place. This recipe captures the essence of bowl meals, which have gained immense popularity in recent years as more people embrace healthy eating habits. Bowls are not just about convenience; they're about creating a balanced meal where flavors, colors, and textures harmoniously blend.

Harissa Honey Chicken Bowls

Dive into the delicious world of Harissa Honey Chicken Bowls! This recipe beautifully blends spicy harissa with sweet honey, creating a satisfying and healthy meal. Packed with protein-rich chicken, fiber-filled quinoa, and a rainbow of fresh veggies, it’s perfect for a quick dinner or meal prep. Discover the balance of flavors and nutrients, making every bite both tasty and nourishing. Try it today and elevate your healthy eating game! #HarissaHoneyChicken #HealthyMeals #MealPrepIdeas #Foodie #HealthyEating #Bowls #DeliciousRecipes #HealthyLifestyle
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons harissa paste

2 tablespoons honey

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable or chicken broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, sliced

Fresh parsley, chopped, for garnish

Lemon wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, mix together the harissa paste, honey, olive oil, garlic powder, onion powder, salt, and pepper. Add chicken thighs and coat them well in the marinade. Let it marinate for at least 30 minutes, preferably in the fridge for up to 2 hours for deeper flavor.

    Cook Quinoa: In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Simmer for about 15-20 minutes until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.

      Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove excess marinade from the chicken and place the thighs on the preheated pan. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and they are nicely charred.

        Prepare the Bowls: Slice the cooked chicken thighs into strips. In serving bowls, layer the quinoa as the base. Top with the sliced chicken, cherry tomatoes, diced cucumber, and avocado.

          Garnish and Serve: Sprinkle fresh parsley over the bowls and serve with lemon wedges on the side for a burst of freshness.

            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4