Description
Harissa Honey Chicken Bowls are a flavorful and nutritious meal featuring marinated chicken thighs baked to perfection, served over a bed of quinoa with fresh vegetables and feta cheese.
Ingredients
Scale
- 1 pound 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
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup baby spinach
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the harissa paste, honey, olive oil, garlic powder, onion powder, salt, and pepper. Mix well.
- Add the chicken thighs to the bowl and coat them thoroughly with the harissa mixture. Let marinate for at least 15 minutes.
- Place the marinated chicken on the prepared baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- While the chicken is baking, prepare the quinoa according to package instructions.
- Once the chicken is done, let it rest for 5 minutes before slicing it into strips.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top each bowl with sliced chicken, cherry tomatoes, cucumber, baby spinach, feta cheese, and parsley.
- Serve with lemon wedges on the side for an extra burst of flavor.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the harissa mixture.
- Substitute the quinoa with brown rice or couscous for a different base.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg