Healthy Greek-Style Harrisa Honey Chicken Bowl
This colorful Mediterranean bowl combines juicy grilled harrisa -honey chicken with fresh Greek ingredients — cucumber, tomato, olives, feta, and creamy yogurt sauce — served over lemon-infused rice or quinoa. It’s protein-packed, wholesome, and naturally balanced between sweet, smoky, and tangy flavors.
⏱ Time
Prep time: 15 minutes
Marination time: 20–30 minutes
Cook time: 25 minutes
Total time: 50–60 minutes
Ingredients
For the harrisa honey chicken:
500 g (1 lb) boneless, skinless chicken thighs or breasts
1 ½ tbsp olive oil
1 tbsp Greek yogurt (helps tenderize the chicken)
1 tbsp harissa paste (use mild for non-spicy, or spicy if preferred)
1 tbsp honey
1 tbsp lemon juice
2 garlic cloves, minced
½ tsp dried oregano
¼ tsp cumin powder
Salt and black pepper, to taste
For the lemon rice or quinoa:
1 cup basmati rice or quinoa
2 cups low-sodium broth (or water)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
Salt, to taste
2 tbsp chopped fresh parsley
For the Greek bowl toppings:
1 cup cherry tomatoes, halved
1 small cucumber, diced
¼ cup Kalamata olives, sliced
¼ small red onion, finely chopped
¼ cup crumbled feta cheese (optional but authentic)
Fresh parsley or mint, for garnish
For the yogurt drizzle:
½ cup Greek yogurt
1 tsp lemon juice
½ tsp honey
1 small garlic clove, grated
Pinch of salt
Instructions
1. Marinate the chicken
In a bowl, mix olive oil, yogurt, harissa paste, honey, lemon juice, garlic, oregano, cumin, salt, and pepper.
Add the chicken and coat well.
Marinate for at least 20–30 minutes (up to 4 hours in the fridge for deeper flavor).
2. Cook the lemon rice/quinoa
Rinse rice or quinoa and drain.
Heat olive oil in a pot over medium heat. Add the grains and toast lightly for 1 minute.
Add broth, lemon juice, and nd salt. Bring to a boil, then reduce heat to low and cook until tender (about 15 minutes for rice, 12 minutes for quinoa).
Let rest for 5 minutes, then fluff with a fork and stir in lemon zest and parsley.
3. Cook the chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 4–5 minutes per side until golden and cooked through.
(Alternatively, bake at 200°C / 400°F for 18–20 minutes.)
Let rest for 5 minutes, then slice.
4. Make the yogurt drizzle
In a small bowl, whisk together Greek yogurt, lemon juice, honey, garlic, and salt until smooth.
5. Assemble the bowl
Start with a base of lemon rice or quinoa.
Add the sliced harissa honey chicken.
Top with cucumber, tomato, onion, olives, and feta.
Drizzle with the yogurt sauce and garnish with parsley or mint.
Serve with an extra lemon wedge for brightness.
Notes & Tips
Non-spicy version: Use mild harissa or substitute with 1 tsp tomato paste + pinch of paprika for color and depth.
Add crunch: Toasted almonds or pistachios make a lovely topping.
Make it lighter: Use cauliflower rice instead of regular rice.
Meal prep tip: Store each component separately in the fridge and assemble fresh for up to 4 days.
❓ frequently asked questions FAQs
Q: What can I use instead of harissa?
A: Try a mix of tomato paste, lemon, smoked paprika, and a touch of chili or cayenne.
Q: Can I bake instead of grilling?
A: Yes — bake at 200°C (400°F) for 18–20 minutes, then broil for 2 minutes for a charred finish.
Q: Can I make it vegetarian?
A: Replace chicken with grilled halloumi, chickpeas, or tofu marinated in the same harissa-honey mix.
Nutritional Information
Calories: ~510 kcal
Protein: 36 g
Carbohydrates: 46 g
Fat: 18 g
Fiber: 5g
Sodium: 540 mg