FOR THE CHICKEN MARINADE

1 1/2 lbs boneless skinless chicken thighs

2 heaping tbsp harissa paste (this is spicy so use less if you need less of a kick)

2 tbsp olive oil

1 tbsp minced garlic

Juice of 1/2 lemon

1 tsp smoked paprika

Generous sprinkle of salt and pepper


FOR THE HARISSA VINAIGRETTE

2 tbsp harissa paste

2 tbsp white wine vinegar

1 tbsp honey

1 tsp minced garlic

3 tbsp olive oil

Salt and pepper to taste


SERVED WITH

Mixed greens

Pickled red onion

Brown rice

Feta cheese (or crazy feta)

Sliced avocado

Hummus

Sliced cucumbers

Sliced grape tomatoes

1 1/2 lbs boneless skinless chicken thighs 2 heaping tbsp harissa paste (this is spicy so use less if you need less of a kick) 2 tbsp olive oil 1 tbsp minced garlic 1 tsp smoked paprika 2 tbsp harissa paste 2 tbsp white wine vinegar 1 tbsp honey 1 tsp minced garlic 3 tbsp olive oil

1. Cut the chicken thighs into bite size pieces and place in a large bowl or zip lock bag.

2. Add all the marinade ingredients and mix until the chicken is well coated. Place in the fridge to marinate for at least 30 minutes and up to 8 hours.

3. Next make the dressing. Mix all the dressing ingredients together in a mason jar or a bowl and place in the fridge until you’re ready to eat. The earlier you make the dressing the better the flavors come together!

4. Once you’re ready to cook the chicken, preheat a large skillet to medium high heat. Once hot add the chicken and cook 10-12 minutes, stirring occasionally, until fully cooked and it starts to get crispy.

5. Now it’s time to assemble! To each bowl add some mixed greens, rice, avocado, tomatoes, cucumbers, hummus, pickled red onions, and the harissa chicken. Top with the dressing and a sprinkle of feta cheese and enjoy!