Honey Harissa Chicken Bowl

• 1 1/2 lbs boneless skinless chicken thighs

• 2 Tablespoons extra virgin olive oil

• 2 Tablespoons Harissa paste

• 1 Tablespoon honey

• Juice from 1/2 lemon

• 2 Cloves minced garlic

• 1 Teaspoon Kosher salt

• 1/3 Teaspoon black pepper

• 2 Tablespoons extra virgin olive oil

• Harissa paste - to taste

• 1/4 Cup extra virgin olive oil

• 2 Tablespoons Harissa paste

• Juice from 1/2 lemon

• 2 Cloves minced garlic

• 2 Cups cooked Basmati rice (1 cup uncooked), cooked according to package instructions

• Power greens (Baby spinach, baby chard, baby kale)

• Marinated cucumber and tomatoes

  • Combine the following

    • 1/3 tomato

    • 1/3 english cucumber

    • 1/4 cup broccoli florets

    • 1 tablespoon extra virgin olive oil

    • Pinch dried dill, dried basil, dried thyme, salt, black pepper

  • Let sit for at least 30 minutes

• Roasted red pepper hummus

• Tzaziki

• Fire roasted corn (frozen or can)

• Combine chicken and other ingredients in large Ziploc.

• Shake bag thoroughly

• Let chill in refrigerator for at least 2 hours and up to 2 days (freeze what won't be used within 2 days)

• Drizzle olive oil into large skillet. Preheat before adding chicken using medium-high heat.

• Reduce heat to medium and add chicken

• Cook each side of chicken for about 5 minutes, adding more harissa paste as it cooks

• Remove chicken and cut into thin strips

• Place back into skillet on low heat, adding more harissa and stirring occasionally until chicken is well saturated

• Combine all ingredients into a small/medium mason jar

• Shake well

• Refrigerate until serving

However you like!

I like to add the rice first, then a bed of greens, then the chicken in the center. I add a scoop of each of the toppings spaced around the bowl, creating flavor pockets.