Honey Harissa Chicken Bowls

Ingredients:

• For the marinade:
  • 1.25 pounds boneless, skinless chicken thighs, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon harissa
  • 1 teaspoon each smoked paprika, dried thyme, and garlic powder
  • 1 teaspoon honey
  • 1/2 teaspoon each kosher salt and pepper
• For the sweet potatoes:
  • 2 medium sweet potatoes, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon each smoked paprika, dried thyme, and garlic powder
  • 1/2 teaspoon kosher salt and pepper
• For the sauce:
  • Olive oil (for cooking)
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon harissa
  • 2 tablespoons fresh lemon juice
• For assembly:
  • Cooked brown rice
  • Pickled red onions
  • Cucumbers, thinly sliced
  • Avocado, thinly sliced
  • Harissa aioli
  • Fresh herbs (parsley, mint, or basil)
  • Lemon wedges

Instructions:

1. Marinate chicken: Marinate chicken thighs in a mixture of olive oil, harissa, spices, honey, salt, and pepper for 30 minutes to 24 hours.
2. Prepare sweet potatoes: Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, spices, salt, and pepper. Roast for 25 minutes, or until tender and slightly browned.
3. Cook chicken: Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and cook for 2-3 minutes per side, or until browned. Reduce heat to medium-low and add butter, honey, harissa, and lemon juice. Simmer for 1-2 minutes.
4. Assemble: Serve chicken skewers with brown rice, pickled red onions, cucumbers, avocado, harissa aioli, and fresh herbs.

Optional additions:

• For extra heat: Add a pinch of cayenne pepper or red pepper flakes to the marinade or sauce.
• For a smoky flavor: Add a teaspoon of smoked paprika to the marinade or sauce.
• For a tangy kick: Add a tablespoon of lime juice to the marinade or sauce.
• For a creamy texture: Add a dollop of Greek yogurt to the harissa aioli.

Enjoy your delicious and flavorful Chicken Skewer Bowls!