Honey Harissa Chicken Bowl
Browned, bite-size chicken thighs sit over fluffy rice with cucumber and tomato, sliced avocado, quick-pickled red onion, feta, hummus, and pita. A honey-harissa-lemon dressing gives the bowls a sweet, tangy drizzle without putting honey in the hot skillet, where it could scorch.
Use a wide pan and leave the chicken undisturbed at first so it browns instead of steams. Marinating is optional, and harissa varies in heat, so taste the dressing before adding the full amount.
Ingredients
- 1 cup uncooked basmati rice (185g)
- 1½ pounds boneless, skinless chicken thighs, cut into even 1-inch pieces (680g)
- 2 tablespoons harissa paste, divided, or less to taste (30g)
- 2 tablespoons honey (40g)
- 2 tablespoons olive oil, divided, plus 1–2 teaspoons for the skillet as needed
- Juice of 1 lemon, about 3 tablespoons
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt, plus more for the rice and toppings as needed
- ½ medium red onion, thinly sliced (55g)
- ¼ cup red wine vinegar
- 1 cup diced cucumber (150g)
- 1 cup diced tomato (180g)
- 1 avocado, sliced
- ½ cup crumbled feta (75g)
- ½ cup hummus (120g)
- 2 pita rounds, cut into wedges (120g)
How to Make Honey Harissa Chicken Bowls
- Cook the rice: Rinse the rice if desired, then cook according to the package directions. Keep it covered off the heat until assembly; fluff before serving.
- Quick-pickle the onion: Toss the sliced onion with the red wine vinegar and a pinch of salt in a small bowl. Let stand for 15–20 minutes, then drain lightly.
- Make the dressing and season the chicken: Whisk the honey, lemon juice, 1 tablespoon olive oil, and 1 teaspoon harissa in a small bowl. Taste and gradually add up to 2 more teaspoons harissa. Set this clean dressing aside. In a separate bowl, toss the chicken with the garlic, cumin, ¾ teaspoon salt, remaining 1 tablespoon olive oil, and up to 1 tablespoon harissa. Cook right away, or cover and refrigerate for 20–30 minutes.
- Prepare the toppings: Dice the cucumber and tomato, crumble the feta if needed, and cut the pita into wedges. Keep the toppings separate. Slice the avocado close to serving.
- Sear the chicken: Heat an empty, preferably 12-inch skillet over medium-high heat. Add 1–2 teaspoons oil if needed. Pat excess marinade from the chicken and, when the oil shimmers, add the pieces in a single uncrowded layer. Cook uncovered, leaving the first side undisturbed until browned, then turn and finish cooking. Work in batches if needed, and reduce the heat toward medium if the chicken browns too quickly. Start checking the largest pieces after about 5–6 minutes. Cooking takes about 6–10 minutes per batch, depending on piece size and pan crowding. The chicken should be browned, opaque throughout, and reach 165°F (75°C) in the thickest piece.
- Finish and assemble: Remove the skillet from the heat and toss the cooked chicken with a little of the clean dressing. Let rest for about 3 minutes. Divide the rice among four shallow bowls. Arrange the chicken, cucumber and tomato, avocado, drained onion, feta, and hummus in visible sections. Drizzle with the remaining dressing to taste and tuck pita wedges along the rims.
How to Get Browned Chicken
A crowded skillet traps moisture, making the chicken steam rather than sear. Pat off excess marinade, wait for the oil to shimmer, and cook in batches if the pieces cannot fit in one layer. Give the first side time to brown before turning it.
Adjusting the Harissa Heat
Harissa can be mild or quite hot depending on the brand. If yours is unfamiliar, use less on the chicken and start the dressing with just 1 teaspoon. Taste the clean dressing before adding more; it is easier to increase the heat than to undo it.
Make-Ahead and Storage
Rice, chicken, pickled onion, and dressing can be prepared ahead. Refrigerate the cooked rice and chicken in airtight containers, separate from the fresh toppings and dressing, and use within 3–4 days. Keep the avocado whole until you are ready to serve.
Reheat the rice and chicken, then assemble the bowls with the cucumber, tomato, avocado, onion, feta, hummus, and dressing. Adding the fresh components after reheating keeps them crisp and cool.
For another chicken-and-rice bowl, try Thai Peanut Chicken Rice Bowls. For a meatless option, see Black Bean and Rice Bowls.
Nutrition
Approximate nutrition per bowl, based on 4 servings: 800 calories, 46g protein, 35g fat, and 77g carbohydrates. Per 100g of assembled bowl: about 150 calories, 9g protein, 7g fat, and 15g carbohydrates. Values vary with ingredient brands, portion sizes, and how much dressing is used.
Equipment
- 12-inch skillet
- Small bowls
- Saucepan
- Instant-read thermometer
Ingredients
For the Bowls
- 1 cup uncooked basmati rice (185 g)
- 1½ pounds boneless, skinless chicken thighs, cut into even 1-inch pieces (680 g)
- 2 tablespoons harissa paste, divided, or less to taste (30 g)
- 2 tablespoons olive oil, divided, plus 1–2 teaspoons for the skillet as needed
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt, plus more as needed
- 1 cup diced cucumber (150 g)
- 1 cup diced tomato (180 g)
- 1 avocado, sliced
- ½ cup crumbled feta (75 g)
- ½ cup hummus (120 g)
- 2 pita rounds, cut into wedges (120 g)
For the Dressing
- 2 tablespoons honey (40 g)
- Juice of 1 lemon, about 3 tablespoons
- 1 tablespoon olive oil
- 1 teaspoon harissa paste, plus up to 2 teaspoons more to taste
For the Quick-Pickled Onion
- ½ medium red onion, thinly sliced (55 g)
- ¼ cup red wine vinegar
- Pinch of salt
Instructions
- Cook the rice according to the package directions. Keep it covered off the heat, then fluff before serving.
- Toss the sliced onion with the red wine vinegar and a pinch of salt. Let stand for 15–20 minutes, then drain lightly.
- Whisk the honey, lemon juice, 1 tablespoon olive oil, and 1 teaspoon harissa in a small bowl. Taste and gradually add up to 2 more teaspoons harissa. Set this dressing aside.
- In a separate bowl, toss the chicken with the garlic, cumin, ¾ teaspoon salt, the remaining 1 tablespoon olive oil, and up to 1 tablespoon harissa. Cook right away or cover and refrigerate for 20–30 minutes.
- Prepare the cucumber, tomato, feta, and pita. Keep the toppings separate, and slice the avocado close to serving.
- Heat a wide skillet over medium-high heat. Add 1–2 teaspoons oil if needed.
- Pat excess marinade from the chicken. When the oil shimmers, add the chicken in a single uncrowded layer. Cook uncovered without turning the first side until browned, then turn and cook through. Work in batches if needed and reduce the heat toward medium if the chicken browns too quickly.
- Start checking the largest pieces after about 5–6 minutes. Cook for about 6–10 minutes per batch, until browned, opaque throughout, and 165°F (75°C) in the thickest piece.
- Remove the skillet from the heat and toss the chicken with a little of the clean dressing. Let rest for about 3 minutes.
- Divide the rice among four shallow bowls. Arrange the chicken, cucumber, tomato, avocado, drained onion, feta, and hummus in sections.
- Drizzle with the remaining dressing to taste and tuck pita wedges along the rims.
Tips
- Use a wide skillet and avoid crowding the chicken so it browns rather than steams.
- Pat excess marinade from the chicken before searing, and wait for the oil to shimmer.
- Leave the first side undisturbed until browned before turning the chicken.
- Harissa heat varies by brand, so start with less and taste the dressing before adding more.
- Keep the dressing separate from the chicken seasoning to avoid cross-contamination.