Honey Harissa Chicken Bowls with Harissa Aioli
Juicy chicken is marinated in a sweet-spicy honey-harissa glaze, grilled or roasted until caramelized, then served over a nourishing bowl of grains, veggies, and fresh herbs. Topped with a creamy harissa aioli, this dish balances heat, sweetness, and creaminess in every bite.
⏱ Time
Prep Time: 15 minutes
Marinate Time: 30 minutes (optional, for best flavor)
Cook Time: 20 minutes
Total Time: 35–50 minutes
Ingredients
For the Honey Harissa Chicken
1.5 lbs (700g) boneless chicken thighs or breasts
2 tbsp harissa paste
2 tbsp honey
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp smoked paprika
Salt & black pepper, to taste
For the Bowls
3 cups cooked grains (quinoa, couscous, rice, or farro)
1 cup roasted chickpeas or lentils (optional for protein boost)
1 cup roasted veggies (zucchini, bell peppers, or carrots)
1 cup fresh cucumbers, diced
1 cup cherry tomatoes, halved
1/4 cup fresh parsley or mint, chopped
1/3 cup feta cheese, crumbled (optional)
Harissa Aioli
1/2 cup mayonnaise (or Greek yogurt for lighter version)
1 tbsp harissa paste (adjust to spice level)
1 tsp lemon juice
1 tsp honey
Pinch of salt
Instructions
1. Marinate the chicken:
In a bowl, whisk harissa, honey, olive oil, lemon juice, garlic, paprika, salt, and pepper.
Coat chicken in the marinade. Marinate at least 30 minutes (or overnight).
2. Cook the chicken:
Grill: Preheat grill to medium-high and cook chicken 5–6 min per side until cooked through.
Oven: Bake at 400°F (200°C) for 18–20 min, broiling last 2 min for caramelization.
Pan: Sear in skillet 5–6 min per side.
3. Make the harissa aioli:
In a small bowl, mix mayo, harissa, lemon juice, honey, and salt until smooth. Chill until ready.
4. Prepare bowls:
Divide grains among bowls. Top with roasted veggies, cucumbers, tomatoes, and chickpeas.
Slice chicken and place on top.
5. Finish & serve:
Drizzle with harissa aioli. Garnish with parsley/mint and feta. Serve warm.
Serving Suggestions
Add avocado slices for creaminess.
Swap grains for cauliflower rice to make it lighter.
Pair with warm pita bread or naan for dipping in extra aioli.
Notes & Tips
Use mild or spicy harissa depending on heat preference.
For extra smokiness, add grilled lemon halves to squeeze over the chicken.
The aioli doubles as a dip for veggies or fries.
❓ Frequently asked questions FAQ
Q: Can I make this ahead?
Yes — cook chicken and roast veggies ahead. Assemble bowls fresh, add aioli before serving.
Q: Can I make it dairy-free?
Yes — skip the feta and use a dairy-free mayo or yogurt.
Q: What’s a good harissa substitute?
Try sriracha + smoked paprika + cumin if harissa isn’t available.
Nutrition information
Calories: 560
Protein: 36g
Fat: 24g
Carbs: 52g
Fiber: 7g
Sodium: 540mg