Harissa Chicken Bowls

Healthy and flavorful bowl of couscous with harissa marinated chicken, feta, olives, cucumber, tomatoes, hummus, spinach, pickled red onions and harissa honey vinaigrette

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Prep Time 20

Cook Time 20

Total Time 40

Course Lunch, Main Course, Salad

Servings servings

Ingredients

For the chicken:

1 1/2 lbs boneless chicken breast cut into pieces
2 tbsp olive oil
2 tbsp harissa paste
2 tbsp honey
2 garlic cloves minced
1 tbsp fresh minced ginger
2 tsp salt
black pepper to taste

For the vinaigrette:

1 tbsp harissa paste
1 tbsp honey
2 tbsp red wine vinegar
2 tbsp lemon juice
1/2 tsp oregano
1/2 tsp cumin
1/3 cup olive oil

For the bowl:

1 cup wilted spinach fresh spinach placed in a hot pan with a little salt until it wilts
1 pint cherry tomatoes halved
kalamata olives
feta cheese crumbles
quick pickled red onions
diced cucumber
hummus 1 tbsp per bowl
cooked rice or couscous

Instructions

Combine the marinade ingredients and add the chicken. Mix well and place in the fridge overnight. When ready to cook, heat 2 tbsp oil in a skillet over medium heat and add the chicken. Cook, stirring often, until it is browned on all sides and cooked through. Taste and season with more salt if needed.
To make the dressing, combine all the ingredients in a bowl and whisk together. Taste and adjust seasoning. Place rice or couscous in a bowl, top with the cooked chicken, spinach, tomatoes, cucumbers, onions, olives and hummus and drizzle with the dressing.

Keyword Chicken, Lunch, Main Dish, Salad