Dinner

Harissa Chicken Bowls Recipe

ByMaya Quinn February 25, 2026February 25, 2026

Introduction

Harissa Chicken Bowls are a vibrant and flavorful meal perfect for a quick weeknight dinner or meal prep. The spicy harissa paste gives the chicken a wonderful kick, balanced by fresh veggies and creamy garlic sauce. These bowls are colorful, nutritious, and easy to customize.

The image shows two white bowls filled with layered Mediterranean bowls on a white marbled surface. The bottom bowl includes a base layer of small round couscous grains, topped with grilled chicken pieces drizzled with white sauce on the right side, a dollop of creamy white sauce with green herbs in the center, and a lemon wedge resting on top. On the left half, there are sections of fresh chopped cucumbers, halved cherry tomatoes, pickled pink onions, and green leafy lettuce. A folded piece of white pita bread is placed on the left edge of the bowl. In the background, another bowl contains couscous topped with grilled chicken and white sauce, along with lemon wedge and leafy greens visible on one side. To the right, an open jar of reddish-brown sauce is partially visible with a spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5-2 pounds chicken (a mix of boneless skinless chicken thighs and cubed chicken tenders)
2-4 tablespoons harissa paste (about 2 tablespoons per pound)
1 tablespoon lemon juice
1 tablespoon olive oil plus extra for cooking
Salt and pepper to taste
Cooked pearl couscous or rice
Diced cucumbers and cherry tomatoes
Lettuce or mixed salad greens
Pickled red onions (or dill pickles)
Creamy garlic sauce, sour cream drizzle, or garlic aioli
Fresh parsley leaves, diced

Instructions

Step 1: If cooking couscous or rice, start preparing it now so it’s ready when the chicken is done.
Step 2: Trim excess fat from chicken thighs if using. If using chicken breasts or tenders, dice into 2-inch pieces.
Step 3: In a large bowl, combine chicken with harissa paste, lemon juice, olive oil, salt, and pepper. Mix well to coat thoroughly.
Step 4: Preheat a grill pan or non-stick skillet over medium-high heat. Lightly oil the pan, then add chicken in a single layer. Cook without stirring for 4-5 minutes until browned.
Step 5: Flip the chicken pieces and cook for another 3-5 minutes until fully cooked (internal temperature 165°F).
Step 6: Remove chicken from heat and let rest 5 minutes. Slice thighs thinly if used. Meanwhile, chop vegetables for the bowls.
Step 7: Assemble bowls by placing couscous or rice as a base, topping with chicken and desired veggies. Drizzle with garlic sauce and garnish with chopped parsley. Serve and enjoy!

Tips & Variations

Adjust the amount of harissa paste to vary the spiciness to your preference.
Use quinoa or bulgur instead of couscous or rice for a different grain base.
Swap creamy garlic sauce with tzatziki or a simple yogurt dressing for a lighter option.
Add roasted vegetables like bell peppers or zucchini for extra flavor and nutrition.

Storage

Store leftover chicken and bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave before assembling bowls again. Fresh veggies and sauces are best added just before serving to keep them crisp and flavorful.