Description
Harissa Honey Chicken Bowls feature tender baked chicken breasts coated in a flavorful harissa and honey spice paste, served over a vibrant bed of rice mixed with fresh cherry tomatoes, cucumber, red onion, cilantro, and finished with a drizzle of olive oil, lemon juice, and crumbled feta cheese. This dish offers a perfect balance of spicy, sweet, and fresh flavors, making it a satisfying and healthy meal ideal 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 Mix
- 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
Finishing Touches
- 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 breasts evenly.
- Prepare Chicken: Place the boneless, skinless chicken breasts on a clean surface to start seasoning.
- Apply Olive Oil: Drizzle 1 tablespoon of olive oil over the chicken breasts, ensuring both sides are coated by rubbing it evenly.
- Make Harissa Paste: In a small bowl, mix together the harissa paste, honey, ground cumin, ground coriander, ground cinnamon, paprika, ground turmeric, garlic powder, salt, and black pepper until you have a smooth and even paste.
- Coat Chicken: Spread the harissa mixture thoroughly over both sides of the chicken breasts to ensure full coverage and flavor.
- Prepare for Baking: Place the coated chicken breasts onto a baking sheet lined with parchment paper for easy cleanup and even cooking.
- Bake Chicken: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Prepare Rice Mixture: While the chicken bakes, add 2 cups of cooked rice into a large mixing bowl. Then add halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped fresh cilantro.
- Rest and Slice Chicken: Once the chicken is cooked, remove from the oven and let rest for 5 minutes to retain juices, then slice into thin strips.
- Dress Rice: Drizzle 1 tablespoon olive oil and 1 tablespoon lemon juice over the rice mixture and toss gently to combine all the fresh ingredients evenly.
- Assemble Bowls: Divide the dressed rice mixture evenly into serving bowls, top each with sliced baked chicken, and sprinkle crumbled feta cheese on top.
- Serve: Serve immediately to enjoy the harmonious blend of spicy, sweet, and fresh flavors in the Harissa Honey Chicken Bowls.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Use parchment paper on your baking sheet to prevent sticking and make cleanup easier.
- Adjust the amount of harissa paste based on your preferred spice level.
- Leftover rice and chicken can be stored separately in airtight containers in the refrigerator for up to 3 days.
- This recipe can be served with a side of fresh greens or a simple salad for added vegetables.
