Harissa Honey Chicken Grain Bowls with Cucumber Yogurt

Harissa, North Africa's bold chili paste, meets a drizzle of honey in these lively grain bowls. Seared chicken thighs rest over farro with cool cucumber yogurt that softens the heat.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 510 cal
• 38g protein
• 42g carbs
• 20g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 1 1/4 lb boneless skinless chicken thighs
• 3 Tbsp harissa paste
• 1 1/2 Tbsp honey
• 2 Tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 1/4 tsp kosher salt
• 3 cups cooked farro or quinoa
• 1 medium English cucumber
• 3/4 cup plain Greek yogurt
• 2 Tbsp fresh lemon juice
• 2 Tbsp fresh dill or mint, chopped
• 1 cup cherry tomatoes, halved
• 3 cups baby spinach
• 1/4 cup toasted almonds or pepitas
• for serving lemon wedges

Instructions

1. 1Pat the chicken thighs dry and place them in a medium bowl. Whisk harissa, honey, olive oil, minced garlic, cumin, and salt; pour over chicken and toss until every piece is coated. Marinate 15 minutes at room temperature (or up to overnight in the fridge).
2. 2Heat a large 12-inch skillet over medium-high heat and add the remaining olive oil. When the oil shimmers, add the chicken in a single layer and cook undisturbed 5–6 minutes until deeply browned and caramelized on the first side.
3. 3Flip the thighs, reduce heat to medium, and continue cooking 6–8 minutes more until the internal temperature reaches 165°F and the glaze looks sticky and lacquered. Transfer to a cutting board and rest 5 minutes.
4. 4While the chicken rests, dice the cucumber into small cubes. In a small bowl stir together Greek yogurt, lemon juice, chopped dill or mint, and salt until smooth and spoonable.
5. 5Warm the cooked farro or quinoa if cold (microwave 60–90 seconds with a splash of water). Divide baby spinach among four bowls, then top each with a generous scoop of warm grains.
6. 6Slice the rested chicken into bite-size strips against the grain. Arrange chicken, halved cherry tomatoes, and diced cucumber over the grains.
7. 7Dollop a generous spoonful of cucumber yogurt on each bowl, scatter toasted almonds or pepitas, and finish with a squeeze of fresh lemon.
8. 8Serve warm or at room temperature. For meal prep, store components separately and assemble the morning of; the chicken reheats beautifully in 90 seconds.