- Preheat the Oven
Preheat your oven to 400°F (200°C).
- Prepare the Chicken
In a large bowl, combine the chicken thighs, harissa paste, olive oil, salt, and pepper. Make sure the chicken is well coated.
- Roast the Vegetables
On a sheet pan, spread the cauliflower florets and chickpeas. Drizzle with olive oil, salt, and pepper. Place the marinated chicken thighs on the same sheet pan.
- Bake
Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (75°C).
- Serve
Once cooked, portion the couscous or farro into bowls, add the roasted chicken, cauliflower, and chickpeas on top. Garnish with fresh parsley or cilantro if desired.
- Calories:450 kcal
- Fat:20 grams
- Protein:30 grams
- Carbohydrates:35 grams
I’m obsessed with this Harissa Chicken Bowl—it’s my secret to nailing meal prep without skimping on flavor. Let me walk you through why this dish is a game-changer.
Why I Love This Harissa Chicken Recipe
When I’m craving bold flavors but need something easy, I roast chicken thighs slathered in harissa paste. The spice clings to every bite, and pairing it with crispy chickpeas and caramelized cauliflower? Pure magic. Plus, I can toss everything on one sheet pan—cleanup takes five minutes, and the oven does all the work.
My Tweaks for Versatility
I switch up the base depending on my mood. Sometimes I go classic with fluffy couscous (it soaks up the harissa drippings perfectly), but farro or freekeh add a nutty twist. For a grain-free night, roasted eggplant works like a charm. And if I’m feeling lazy? Store-bought harissa paste still kills it, though I’ll mash in extra garlic and lemon when I’m feeling fancy.
How I Build Flavor
The key is roasting everything together. Chicken thighs (skin-on, always) get that crispy edge, while cauliflower turns golden-sweet and chickpeas crunch up like tiny flavor bombs. I drizzle extra harissa sauce at the end—it ties the bowl together with a spicy kick.
Meal Prep Hack
I quadruple the recipe on Sundays. The chicken stays juicy in the fridge, and I pack components separately so grains don’t get soggy. Reheating? A quick zap in the microwave, and it tastes like I just pulled it from the oven.
Why It Works
This bowl balances protein, veggies, and carbs without feeling heavy. I’ve even tossed in leftover sweet potatoes or spinach—it’s foolproof. And at 450 calories? It keeps me full without the post-lunch slump.
Trust me, once you try this Harissa Chicken Bowl, it’ll become your meal prep MVP. Spicy, savory, and stupid-easy—exactly how weeknight cooking should be.
Quick and Flavorful Harissa Chicken Bowl
