Harissa Honey Chicken Bowls

Ingredients:

For the Marinade and Dressing:

• ¼ cup harissa paste
• ½ cup honey
• ½ cup lime juice
• ¾ cup olive oil
• 1 teaspoon salt
• 3 pounds chicken tenders

For the Rice:

• 2 cups basmati rice, dry
• ½ teaspoon turmeric
• 1 tablespoon lemon juice
• ½ teaspoon salt

For the Bowls:

• 3 ears of corn
• 3 Persian cucumbers
• 2 avocados
• ½ cup pickled onions (store-bought or homemade)
• ¾ cup crumbled feta
• 10 ounces mixed salad greens
• 1 cup hummus (store-bought or homemade)
• 1 cup tzatziki (store-bought or homemade)

Instructions:

1. Prepare the Marinade: In a large container, whisk together harissa paste, honey, lime juice, olive oil, and salt. Set aside half of the mixture for the dressing. Place chicken tenders in the remaining marinade and let marinate in the fridge for at least 30 minutes, or up to overnight.
2. Cook the Chicken and Corn: Preheat oven to 375°F. Place marinated chicken tenders on a sheet pan. Place corn on a separate baking sheet. Bake both at 375°F for 25 minutes. For added color on the corn, broil for 5-6 minutes after removing chicken from the oven, rotating every 2 minutes.
3. Cook the Rice: Add basmati rice, water, olive oil, turmeric, and salt to a pot over medium heat. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Stir in lemon juice.
4. Shred the Chicken: Once chicken has cooled enough to handle, use two forks to shred it.
5. Prepare Vegetables: Cut corn off the cob and slice cucumbers into half moons.
6. Assemble the Bowls: Layer rice, mixed salad greens, chicken, corn, and cucumbers in lunch containers. Add a scoop each of tzatziki and hummus. Top with avocado half, pickled red onions, crumbled feta, and drizzle with dressing.

Enjoy your delicious and nutritious Harissa Honey Chicken Bowls!