Harissa Chicken Bowls – Platings + Pairings

These Harissa Chicken Bowls are a grain bowl like no other. Juicy, marinated chicken meets zesty harissa sauce, hummus, charred corn, pickled onions, and a medley of fresh veggies in each bite. Make them for a delicious, protein-packed, and healthy meal prep! 

If a meal can be healthy and easy to prep ahead of time while staying fresh and flavorful throughout the week, there’s no stopping me from making it on repeat. Grain bowls and power bowls always seem to be the answer to my meal prep prayers because there’s so much goodness in each bite, and these Chicken Quinoa Bowls are no exception.

There’s no shortage of bold, fresh, and fiery flavors in these chicken harissa bowls, thanks to these 4 layers:

1. Harissa-marinated and grilled chicken thighs
2. Homemade Creamy Harissa Sauce
3. Fluffy, nutty quinoa cooked from scratch
4. Colorful vegetables, a dollop of hummus, and feta cheese

The best part? You can easily customize your bowl from top to bottom. Swap the quinoa for brown rice, mix and match your favorite veggies, or switch up the sauce. No matter the spin you put on it, these grain bowls are never boring!

Looking for more fun and flavorful grain bowls? Check out my Chicken Gyro Bowls, Quinoa Taco Bowls, and Sweet Potato Chickpea Buddha Bowls.

Ingredients 

• Harissa-marinated chicken thighs – The star of these grain bowls is the marinated and grilled chicken thighs. Soaked in a bold and fiery marinade made from harissa, oil, lemon juice, honey, vinegar, and spices, every bite of chicken is incredibly flavorful! I used boneless skinless chicken thighs but chicken breasts should work just as well (remember that they cook faster). 
• Harissa sauce – These grain bowls are generously dressed with my Creamy Harissa Dressing for a bold kick. 
• Quinoa – The base of these bowls is, of course, cooked quinoa! Use white, red, or tri-color quinoa, or swap it for steamed rice.
• Feta cheese – For a salty creaminess. Omit the cheese if you’d like to keep this recipe dairy-free.
• Hummus – A creamy and cool topping for the grain bowls. Use store-bought hummus or make it yourself.
• Vegetables – I topped the bowls with pickled red onions, cherry tomatoes, cucumbers, corn kernels, lettuce, and avocado.
• Pita – The only way to make this meal better is to scoop up every bite with pita! If you can’t find pita, try naan or even pita chips for a crunchy twist.

Looking for more ways to use harissa paste? Check out this collection of 40+ Harissa Recipes. 

How to make chicken quinoa bowls

To start, whisk the tahini sauce ingredients together in a medium bowl until very smooth. Adjust the consistency with a splash of water, then give it a taste and adjust the seasoning as needed. Set aside. 

Blend the garlic, olive oil, harissa paste, lemon juice, honey, vinegar, and spices together to make the harissa marinade.

Place the chicken thighs in a large Ziploc bag, pour the marinade over top, and seal the bag closed. Transfer the chicken to the fridge and let it marinate for at least 1 hour.

When it’s time to eat, transfer the chicken to a hot grill and grill until they’re cooked through. Set the thighs aside to cool for a few minutes before slicing them into strips.

Assemble the bowls by layering the sliced chicken over a bed of cooked quinoa and top with feta, hummus, pickled onions, tomatoes, cucumbers, corn, lettuce, and avocado. Finish with a generous drizzle of harissa dressing on top, then enjoy!

Tips and tricks

• The chicken thighs need at least 1 hour to soak up the delicious flavors from the marinade. However, for the best results, soak them overnight or for up to 24 hours.
• You’ll know the thighs are cooked perfectly when a meat thermometer measures the internal temperature at 165ºF.
• If you don’t have an outdoor grill, sear the chicken thighs in a hot skillet before finishing them in the oven. The initial sear will lock in the juices, keeping the chicken tender and flavorful. Or, feel free to air fry the chicken thighs instead!

Variations

Here are some ideas to help you make these chicken quinoa bowls your own:

• Change the veggies – Layer the bowls with sliced bell peppers, shredded carrots, snap peas, or thinly sliced radishes. Roasted veggies, like sweet potatoes or broccoli, would be tasty, too.
• Instead of rice or quinoa – Try building your harissa chicken bowl on a bed of farro, couscous, or even cauliflower rice for a low-carb option. 
• Switch the creamy harissa sauce – Drizzle a zesty lemon-tahini sauce, sriracha mayo, tzatziki, or any of these 15 Healthy and Flavorful Sauces for Buddha Bowls or these 15 Easy Sauces for Rice Bowls on top instead.
• More topping ideas – Add olives, sun-dried tomatoes, and artichoke hearts for a Mediterranean twist, or top with fresh herbs like cilantro, parsley, or mint for a burst of freshness. 

FAQs

Are chicken power bowl recipes healthy? 

I’d say so! These bowls are a balanced and nutritious meal thanks to the protein in the quinoa and chicken, the fiber, vitamins, and minerals in the veggies, and the healthy fats in the harissa tahini sauce.

How can I add more protein to these bowls? 

A great way to add more protein to these power bowls is to top them with a soft or hard-boiled egg, air fryer shrimp, or seared tofu. If you’re looking for plant protein, add a scoop of roasted chickpeas, black beans, or edamame on top. You can always finish them with a sprinkle of almonds, sunflower seeds, or hemp hearts for added crunch and protein, too.

Make ahead and storing

You can get a headstart on this recipe by marinating and grilling the chicken, cooking the quinoa, making the harissa sauce, and chopping the veggies 2 to 3 days before assembling. Keep everything in separate airtight containers and store them in the fridge.

The assembled grain bowls will stay fresh for 3 to 4 days when they’re stored in individual airtight containers in the fridge.

More grain and rice bowl recipes 

Did you make this harissa chicken bowl?

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