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Harissa Chicken Bowls with Rice and Veggies

Name: Harissa Chicken Bowls
Prep time: 20 min
Cook time: 25 min
Ingredients: 1 lb. chicken breasts, cut into strips; 1/4 cup harissa sauce (paste), mild (I like MINA brand); 2 Tbsp. lime juice; 1/2 tsp. salt; 1/2 tsp. garlic powder; 1/2 tsp. ground cumin; 1/2 tsp. granulated onion or onion powder; 1/4 cup tahini; 1/4 cup nonfat plain Greek yogurt; 1 Tbsp. lime juice; 1/2 tsp. garlic powder; 1/2 tsp. salt; 3 Tbsp. water; 2 cups cooked white rie; 2 cups edamame, shelled; 1 medium cucumber, chopped; 1 cup pickled onions; 1 sprig green onion; fresh chopped parsley; feta cheese (optional); lemon wedges

Danielle Lima Posted:November 21, 2025October 18, 2025 Updated:October 18, 2025

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These Harissa Chicken Bowls are filled with boldly spiced tender chicken, fresh crispy veggies, a bed of fluffy rice and drizzled in a homemade tahini yogurt dressing. This easy meal is a flavor powerhouse, great for meal prep.

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If you love spicy, bold flavors, these harissa chicken bowls will your taste buds on a journey. Made with juicy harissa marinated chicken, tender rice, tons of fresh veggies and smothered in a homemade yogurt tahini dressing, these bowls are a great way to meal prep.

Prepare to be wowed by the powers of harissa. Harissa is a North African paste mixed with simple spices and has a peppery, smokey and spicy flavor. You’ll also love it in my Sheet Pan Harissa and Veggies.

Bowls are my best friend for busy weeks and I try to rotate them out each week. For more easy bowls, try hibachi bowls, Big Mac bowls or Mediterranean salad bowls.

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Why you’ll love this recipe

42 grams of protein per serving.
Great for meal prep!!

Ingredients and Substitutions:

These are the main ingredients and substitutions for this harissa chicken bowl recipe. See the recipe card below for the full list of ingredients and instructions.

A top view of Harissa Chicken Bowls features labeled ingredients: lemon, green onions, edamame, tahini yogurt sauce, pickled onions, parsley, harissa chicken strips, cooked white rice, cucumber, and feta cheese.

Boneless Skinless Chicken Breasts: or chicken thighs. You can cut your chicken into slices or big chunks, depending on how you want to eat it. Cooking time will vary depending on the size of your chicken slices.
Harissa Paste: the main ingredient in the marinade. Harissa is a chile paste from North Africa with a bold flavor made with red pepper and a variety of spices. It can found at most grocery stores.
Fresh Lime Juice
Tahini: a paste of ground sesame used in the yogurt dressing.
Garlic Powder: or twice the amount of fresh garlic cloves, minced.
Non Fat Plain Greek Yogurt: or full-fat if you prefer a thicker dressing.
Cooked White Rice: or brown rice. Keep this low carb by using cauliflower rice or turn into chicken quinoa bowls by replacing rice with quinoa.
Edamame
Cucumber
Pickled Onions: or plain red onions.
Green Onions
Feta Cheese: optional.

Variations

Turn this into a salad by eating over a bed of romaine lettuce.
Add red peppers, cherry tomatoes or any of your favorite veggies.
Try one-pan harissa chicken for an easy dinner with a little less prep work.

Dietary Modifications

This recipe is gluten-free, as is.
For dairy-free, use a dairy-free yogurt in the dressing.

How to make harissa chicken bowls (a visual step-by-step guide)

Step 1: marinate and bake the chicken

Add the harissa paste, lemon juice, salt, garlic, granulated onion, cumin, and black pepper to a large bowl (image 1). Stir to combine (image 2) and add the sliced chicken strips (image 3). Place in the fridge to marinate for at least one hour or up to 24 hours. Preheat your oven to 425 degrees Fahrenheit. Spray a large baking sheet with nonstick spray.

Remove the chicken from the refrigerator and add to a sheet pan with any excess sauce and seasonings on top (image 4). Place in the preheated oven in a single layer and cook for 15-20 minutes, or until the chicken is cooked through. Optional, you can broil for an extra 3-5 minutes for a little crisp on top. Cooking time will depend on the size of your chicken strips.

Four-step collage: 1) Spices, chili sauce, and lime halves with green paste above; 2) Ingredients mixed into a harissa chicken marinade; 3) Raw chicken strips added; 4) Marinated harissa chicken on a baking tray.

Step 2: let chicken Bake and make yogurt sauce

While the chicken cooks, make the sauce. Combine the tahini, greek yogurt, lime juice, garlic powder, salt and water to a small bowl (image 5) and mix to combine (image 6). Add additional water if you desired for a thinner consistency. Remove the chicken from the oven (image 7) and make your bowls (image 8).

Serving per bowl, ½ cup cooked white rice, ½ cup shelled edamame beans, ¼ of the chopped cucumber, ¼ cup pickled onions, 3.2 oz. cooked chicken with 35g of sauce ontop. Garnish with green onions, parsley and a squeeze of fresh lemon juice.

A four-panel image shows: 1) a bowl with white sauce and seasonings, 2) the sauce mixed smooth, 3) baked chicken strips on a tray, and 4) Harissa Chicken Bowls with rice, greens, pickled onions, chicken, and sauce.

Expert Tip!

Adjust the heat level by adding more or less harissa paste to your marinade.

Recipe FAQs

How to store leftover chicken?

This will last all week, up to 5-6 days. I like to prep into individual containers and eat it for lunch or dinner all week long.

What can I make with my leftover harissa paste?

I love making a double batch of the chicken strips and using leftovers in wraps with the sauce. You can also use it in another great easy weeknight meal, Sheet Pan Harissa Chicken and Veggies.

Check out some of my favorite chicken recipes!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!