Greek Harissa Chicken and Avocado Bowl
This nourishing Greek-inspired bowl features spicy harissa-marinated grilled chicken paired with cooling avocado, crisp vegetables, fluffy couscous or quinoa, and a lemon herb dressing. It strikes a perfect balance between smoky, spicy, creamy, and fresh — all in one colorful, Mediterranean-friendly bowl.
⏱ Time:
Prep Time: 20 minutes (plus marination)
Cook Time: 15 minutes
Total Time: 35 minutes (1 hour with marination)
Ingredients:
For the Harissa Chicken:
2 boneless skinless chicken breasts (or thighs)
1 ½ tbsp harissa paste (adjust to taste)
1 tbsp Greek yogurt
1 tbsp olive oil
1 clove garlic, minced
Juice of ½ lemon
½ tsp ground cumin
Salt and pepper, to taste
For the Bowl:
1 cup cooked quinoa or couscous
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ small red onion, thinly sliced
¼ cup crumbled feta cheese
2 tbsp Kalamatas olives, pitted and halved
1 tbsp fresh parsley or dill, chopped
Optional Toppings:
Hummus or tzatziki
A few leaves of baby spinach or arugula
A drizzle of lemon herb dressing (see below)
Lemon Herb Dressing (optional but recommended):
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp chopped fresh herbs (parsley, mint, or dill)
Salt and pepper, to taste
Instructions:
1. Marinate the Chicken:
In a bowl, combine harissa paste, yogurt, olive oil, garlic, lemon juice, cumin, salt, and pepper.
Add the chicken and coat well. Cover and marinate in the fridge for at least 30 minutes, up to overnight.
2. Cook the Chicken:
Grill or pan-sear the chicken over medium heat for 6–7 minutes per side (or until internal temp reaches 165°F / 74°C).
Let rest for 5 minutes, then slice.
3. Make the Dressing (if using):
Whisk together olive oil, lemon juice, mustard, herbs, salt, and pepper until emulsified.
4. Assemble the Bowls:
In each bowl, add a base of cooked quinoa or couscous.
Arrange sliced harissa chicken, avocado, tomatoes, cucumber, onion, feta, and olives.
Add greens (spinach/arugula) and optional toppings like hummus or tzatziki.
Drizzle with lemon herb dressing.
Notes:
Harissa Tip: Use rose harissa for a slightly sweeter, more floral version.
Mild Version: Add ½ tbsp harissa or mix with more yogurt for less heat.
Grain Swap: Substitute quinoa or couscous with brown rice, bulgur, or farro.
Meal Prep Friendly: Store ingredients separately and assemble when ready to eat.
❓ Frequently asked questions FAQs:
Q: What is harissa?
A: Harissa is a North African chili paste made from roasted red peppers, spices, and herbs. It’s spicy, smoky, and aromatic.
Q: Can I make this vegetarian?
A: Yes! Swap chicken for grilled halloumi, roasted chickpeas, or falafel.
Q: Is it good for meal prep?
A: Absolutely. Keep cooked chicken, grains, veggies, and sauce stored separately for up to 3 days.
Q: What if I don’t like spicy food?
A: Reduce the harissa to ½ tablespoon or mix with extra yogurt to mellow it out.
Nutritional Value
Calories 580 kcal
Protein 40 g
Carbohydrates 35 g
Dietary Fiber 6 g
Total Fat 32 g
Saturated Fat 7 g
Cholesterol 95 mg
Sodium 590 mg