Harissa Chicken and Chimichurri Rice Bowl

I LOVE rice bowl dinners and this Harissa Chicken and Chimichurri Rice Bowl is delicious and easy to make.
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The Harissa Chicken and Chimichurri Rice Bowl :

This beautiful bowl is made with nutty short grain brown rice, savory chicken tenders seasoned with harissa spice blend, and topped with avocado, tomatoes, sweet corn, pickled onions, and an easy chimichurri sauce. While this bowl has many components only three need to be cooked: the rice, chicken and corn, so this dinner bowl comes together quickly (just under 30 minutes!)

What is Harissa Spice Blend?

Harissa is a Tunisian spice blend typically made from dried chili peppers, paprika, onion, cumin and coriander. It gives food a complex, smoky, curry-like flavor with a touch of spicy heat. It has a deep red color and unique flavor that works perfectly for this dinner bowl. You can usually find it on the spice aisle of most grocery stores or on AMAZON. 

THE CHIMICHURRI SAUCE:

Chimichurri is a really healthy condiment made with olive oil and lemon juice combined with fresh herbs and dried spices. It adds a lot of flavor when drizzled over steaks, chicken, or in this case, a rice bowl! 

When it All Comes Together:

Put it all together and you have a dinner bowl with plenty of protein, healthy fats, whole grains and flavor. You’re going to love it!

Love Chimichurri and Need More Recipes? 

Try my Steak and Chimichurri Dinner Board.

The Recipe: Harissa Chicken and Chimichurri Rice Bowl

What you need:  a good knife and harissa spice blend.

A delicious rice bowl made in less than 30 minutes

Course:

dinner, Main Course

Cuisine:

African

Keyword:

harissa chicken, rice bowl dinner

Servings: 4 servings

Rice:

• four servings of your favorite rice cooked according to package instructions (I use short grain brown rice)

For Chimichurri:

• 1/4
  cup
  good quality extra virgin olive oil
• 1/4
  cup
  fresh squeezed lemon juice
• 1/4
  cup
  finely chopped parsley
• 2
  tablespoons
  white or yellow onion, finely chopped
• 1
  clove garlic, peeled and minced
• 1/8
  teaspoon
  harissa spice blend
• pinch of sea salt and a few turns of freshly ground pepper

For Chicken:

• 1
  pound
  chicken tenders cut into 1″ strips. (if you cant find tenders, slice 1 pound of chicken breasts thinly, then cut into 1 1/2″ strips)
• 1 1/2
  tablespoons
  olive oil
• 1 1/2
  teaspoons
  harissa spice blend
• sea salt

Toppings:

• 1
  ear corn on the cob, kernels shaved off
• 20
  cherry tomatoes, cut in half
• 2
  ripe but firm avocados, sliced
• 1/2
  cup
  pickled onions (they come in a jar and can be found in the grocery store or on Amazon)

Start rice, cooking to package instructions.

For chimichurri:

1. Combine all ingredients and mix well. Set aside.

For chicken:

1. Cut tenders into 1 1/2″ strips and place in a bowl. Combine olive oil and harissa spice blend, stir. Pour over chicken and stir until well coated. Sprinkle with a few generous pinches of sea salt while stirring.

2. Heat a pan on high heat for one minute. Add a tablespoon of olive oil and add chicken pieces. Cook for 3 minutes a side. This chicken is sliced really thinly and does not take long to cook through so try not to overcook. While chicken cooks:

3. Use a sharp knife to cut kernels off corn cobs, slice tomatoes and avocado.

4. When chicken is done, remove from pan, very quickly add corn to pan and cook for 60-90 seconds while stirring here and there.

Assemble bowls:

1. Add rice to bowls, top with chicken, corn, tomatoes, avocado and pickled onions. Drizzle bowls with chimichurrri, serve!

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