Mediterranean Harissa Honey Chicken & Vegetables Bowl
This colorful bowl brings together tender, juicy chicken marinated in a sweet-spicy harissa honey glaze, roasted Mediterranean vegetables, and a fresh herby dressing. It’s balanced with grains or greens for a healthy, satisfying meal that’s great for lunch, dinner, or meal prep.
⏳ Time
Prep: 20 minutes
Cook: 25–30 minutes
Total: 45–50 minutes
Ingredients
For the Chicken Marinade
1 ½ lbs (680 g) boneless skinless chicken thighs (or breasts)
2 tbsp harissa paste (mild or spicy, depending on preference)
2 tbsp honey
2 tbsp extra virgin olive oil
1 tbsp lemon juice (fresh)
2 garlic cloves, minced
½ tsp smoked paprika
Salt & pepper, to taste
For the Vegetables
1 medium zucchini, sliced into half-moons
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 small red onion, cut into wedges
1 cup cherry tomatoes, halved
2 tbsp olive oil
1 tsp dried oregano
Salt & pepper, to taste
For the Bowl Base
2 cups cooked couscous, quinoa, or brown rice (or greens for a lighter bowl)
For the Yogurt Herb Sauce
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp fresh parsley or mint, finely chopped
1 small garlic clove, minced
Salt & pepper, to taste
ℹ️ Instructions
1. Marinate the Chicken
1. In a bowl, whisk together harissa paste, honey, olive oil, lemon juice, garlic, smoked paprika, salt, and pepper.
2. Add chicken and coat well.
3. Marinate at least 20 minutes (up to 8 hours in the fridge for more flavor).
2. Roast the Vegetables
1. Preheat oven to 425°F (220°C).
2. Place zucchini, peppers, onion, and cherry tomatoes on a baking sheet.
3. Toss with olive oil, oregano, salt, and pepper.
4. Roast for 20–25 minutes, flipping halfway, until tender and slightly caramelized.
3. Cook the Chicken
Option 1 (Oven): Place chicken on a lined baking sheet and bake for 18–22 minutes, or until internal temp reaches 165°F (74°C).
Option 2 (Grill/Pan): Heat a grill or skillet over medium-high heat and cook 5–6 minutes per side.
4. Make the Yogurt Herb Sauce
1. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, parsley/mint, garlic, salt, and pepper.
2. Keep chilled until serving.
5. Assemble the Bowls
1. Add a scoop of couscous/quinoa/rice or greens to each bowl.
2. Top with sliced harissa honey chicken.
3. Add roasted vegetables.
4. Drizzle with yogurt herb sauce.
5. Garnish with extra parsley, lemon wedges, or a sprinkle of toasted almonds/pine nuts.
Notes & Tips
Make it spicier: Add an extra teaspoon of harissa to the marinade.
Make ahead: Chicken and veggies keep well for up to 3 days in the fridge. Store sauce separately.
Vegetarian option: Replace chicken with roasted chickpeas or grilled halloumi.
⁉️ Frequently asked questions FAQ
Q: Can I use store-bought harissa?
Yes, just check spice levels — some brands are much hotter than others.
Q: What’s the best grain for this bowl?
Couscous or quinoa works beautifully, but farro also gives a hearty chew.
✅ Nutritional Information
Calories: ~520
Protein: 34g
Carbs: 50g
Fat: 18g
Fiber: 6g
Sugar: 12g