These Harissa Honey Chicken Bowls are loaded with bold, bright flavors.
Tender shredded chicken is marinated in a spicy-sweet harissa and honey blend, paired with turmeric basmati rice, fresh vegetables, and creamy toppings like hummus and tzatziki.
They’re the perfect high-protein, make-ahead lunch bowls for busy weeks!
Why You’ll Love This Recipe
Big flavor payoff – Spicy, sweet, tangy, creamy, and fresh in every bite.
Meal prep magic – Great for making ahead and storing in containers.
Balanced nutrition – Protein, fiber, healthy fats, and greens all in one bowl.
Customizable – Use store-bought or homemade toppings.
Cava-inspired – A homemade take on a fan-favorite grain bowl.
What You’ll Need (Ingredient Highlights)
For the Marinade & Dressing
Harissa Paste – Smoky, spicy chili paste that forms the flavor base.
Honey – Balances the heat with a touch of sweetness.
Lime Juice & Olive Oil – Bright, zesty, and rich.
Chicken Tenders – Lean and quick-cooking.
For the Rice
Basmati Rice – Fluffy, fragrant, and fast-cooking.
Turmeric – Adds warm color and subtle earthy notes.
Lemon Juice – Brightens the rice with citrus tang.
For the Bowls
Fresh Veggies – Corn, Persian cucumbers, avocado.
Toppings – Pickled onions, crumbled feta, creamy hummus, and tzatziki.
Greens – A base of salad mix adds crunch and freshness.
How to Make Harissa Honey Chicken Bowls
Step 1: Marinate the Chicken
In a large bowl or container, whisk together:
¼ cup harissa paste
½ cup honey
½.
Add 3 lbs of chicken tenders to the remaining marinade and toss to coat.
Cover and refrigerate for at least 30 minutes or overnight.
Step 2: Cook the Chicken and Corn
Preheat oven to 375°F (190°C).
Place marinated chicken tenders on a baking sheet.
Add 3 ears of corn (husked) to another baking sheet.
Roast both for 25 minutes.
Want more color on the corn? Broil for 5–6 minutes, rotating every 2 minutes, after chicken is removed.
Step 3: Cook the Rice
In a saucepan over medium heat, combine:
2 cups dry basmati rice
2 cups water
1 tbsp olive oil
½ tsp turmeric
½ tsp salt
Bring to a boil, then reduce heat, cover, and simmer for 10–15 minutes.
Once fluffy, stir in 1 tbsp lemon juice.
Step 4: Prep the Toppings
Shred the roasted chicken using two forks.
Cut the corn off the cobs with a sharp knife.
Slice 2 avocados in half.
Cut 3 Persian cucumbers into half moons.
Have your ½ cup pickled onions, ¾ cup feta, 1 cup hummus, and 1 cup tzatziki ready.
Step 5: Assemble the Bowls
Divide ingredients into 5 meal-prep containers or serving bowls:
Start with a scoop of turmeric rice.
Add a handful of salad greens (about 2 oz per bowl).
Top with shredded chicken, roasted corn, and sliced cucumbers.
Add a dollop of hummus and tzatziki.
Finish with avocado halves, pickled onions, crumbled feta, and a drizzle of the reserved harissa honey dressing.
Serving Suggestions
Eat warm or chilled – Great either way!
Add extra greens – Arugula or baby spinach work great.
Pack for lunch – Keep dressing separate until ready to serve.
Refrigerate – Store bowls in airtight containers for up to 4 days.
Dressing – Keep the reserved harissa honey dressing in a separate jar.
Avocado tip – Slice fresh before eating to prevent browning (or drizzle with lime juice if prepping ahead).
FAQs
Can I make this dairy-free?
Yes! Omit the feta and use a dairy-free tzatziki or skip it entirely.
Is harissa spicy?
It has a moderate kick. You can reduce the quantity or mix with yogurt to tone it down.
Can I use chicken thighs or breasts?
Absolutely. Adjust the baking time slightly depending on thickness.
Can I make it vegetarian?
Sure! Sub in roasted chickpeas, falafel, or grilled halloumi.
What’s the best substitute for Persian cucumbers?
English cucumbers work well—just slice into quarters and halve moons.
Final Thoughts
These Harissa Honey Chicken Bowls are one of those meals that feel indulgent but are incredibly wholesome.
The combination of spice, creaminess, and freshness is just irresistible.
Whether you’re meal prepping or serving family dinner, this recipe is sure to earn a permanent spot in your rotation.
