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Harissa Chicken Bowls
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5 from 9 votes

Harissa Avocado Chicken Bowls

Total Time45 minutes
Servings: 4
Author: Alex Snodgrass

Ingredients

For the Chicken:

  • 1 1/2 pounds boneless skinless chicken breast
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon mild harissa paste
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

For the Harissa Vinaigrette:

  • 2 tablespoons mild harissa paste
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons honey
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Crazy Feta:

  • One 5-ounce block of feta cut into small cubes
  • 2 tablespoons extra virgin olive oil
  • ¼ cup sliced pickled jalapeños from a jar

For the Corn:

  • 2 ears of corn
  • 1 teaspoon extra virgin olive oil

For the Salad: (See Note)

  • 3 cups chopped kale
  • 2 cups shaved brussels sprouts
  • 1 cup shredded green cabbage

For Serving:

  • 3 Persian cucumbers quartered lengthwise then diced small
  • 1 cup pickled red onions
  • 1 avocado cubed
  • Hummus
  • Crumbled feta

Instructions

Marinate the Chicken:

  • In a large bowl or on a sheet pan, add all of your chicken ingredients. Toss to coat and let the chicken marinate while you make the rest of the bowl elements.

Make the Harissa Vinaigrette:

  • In a small bowl or jar, combine the vinaigrette ingredients. Whisk until smooth and set aside.

Make the Crazy Feta:

  • Next, make the Crazy Feta by combining the ingredients in a jar with an immersion blender or in a food processor. Blend until mostly smooth, this will be fairly thick. Set aside.

Grill the Chicken and Corn:

  • Heat grill over medium-high heat (350-400℉) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
  • Cook the chicken and the corn over the heat for 4-5 minutes per side, until grill marks appear and the chicken is cooked through and the corn has a nice char. The lid should be closed throughout the cooking process.
  • Transfer the chicken to a cutting board and let rest for 5-8 minutes before slicing and serving.
  • Let chicken rest for at least 5 minutes then cut into cubes. Once cool enough to handle, cut the corn off the cob.

Assemble the Salad and Bowls:

  • In a large bowl combine all of your salad ingredients.
  • Divide the salad mixture among 4 bowls. Top with the cubed chicken, cucumbers, corn, avocado, pickled red onions, scoop of hummus and scoop of Crazy Feta. Drizzle with Harissa Vinaigrette and top with crumbled feta.

Notes

Note: To save a few steps on the salad, you could also sub in the Cruciferous Crunch Collection mix from Trader Joe’s!