It’s a meal prep Sunday recipe: Harissa Chicken Bowls. This might be a new staple. Harissa is a Tunisian hot chili pepper paste that goes perfectly with chicken. You can make it from scratch or you can be lazy like me and use a pre-made one like Trader Joe’s. Greek yogurt cuts the spiciness and adds a little tang. I love how fresh these bowls are by using cucumbers, chickpeas and cauliflower as the “rice.” You could also try some avocado tzatziki for dairy-free action and added creaminess.
Ingredients (serves 4).
- 2 c shredded chicken
- 4 T harissa like Trader Joe’s
- 4 mini cucumbers, sliced
- 1 package (10 oz) cauliflower rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 6 T non-fat plain Greek yogurt
- Dried dill to garnish
- If you haven’t already, bake chicken breasts and set aside 2 c of shredded chicken.
- Preheat oven to 375º F. Line roasting pan with foil.
- Place chicken breasts in lined pan. Lightly sprinkle with salt, pepper and garlic powder. Bake for 15-20 min or until internal temp of each breast is 165º F and chicken is until cooked through. Remove from heat and let cool before shredding.
- With 2 forks, shred chicken breasts, and measure 2 c of shredded chicken.
- Steam cauliflower rice according to package directions. Divide 3/4 c evenly between 4 servings.
- Repeat with drained chickpeas, and serving will be just less than 1/2 c per bowl.
- Add 1/2 c of shredded chicken and top with 1 T of harissa per serving. Toss well so chicken is evenly coated with harissa.
- Top each bowl with 1 sliced mini cucumber and 1½ T plain Greek yogurt.
- Sprinkle each bowl with dried dill to garnish.
Adapted from Skinny Taste‘s “Easy Shredded Harissa Chicken.”
Nutrition for 1 bowl.
370 calories • 7.1 g fat (17%) • 33.6 g carbs (36%) • 42.8 g protein (46%) • 7.1 g fiber • 3.7 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.