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Maya

Harissa Honey Chicken Bowls: A Flavorful Delight!

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the harissa paste, honey, olive oil, garlic powder, onion powder, salt, and pepper. Mix well.
  3. Add the chicken thighs to the bowl and coat them thoroughly with the harissa mixture. Let marinate for at least 15 minutes.
  4. 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).
  5. While the chicken is baking, prepare the quinoa according to package instructions.
  6. Once the chicken is done, let it rest for 5 minutes before slicing it into strips.
  7. 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.
  8. Serve with lemon wedges on the side for an extra burst of flavor.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 16gCholesterol: 100mgSodium: 500mgFiber: 5gSugar: 10g

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.

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