Moroccan Harissa Chicken Bowls

 Moroccan Harissa Chicken Bowls | Easy Meal Prep Recipe | Gluten-Free | Loveleaf Co. 

Sometimes, one special ingredient has the ability to elevate an entire dish. That ingredient in these Moroccan harissa chicken bowls? Harissa paste (surprise, surprise ;). Harissa paste is a North African smoky-spicy condiment that I'm kind of obsessed with. Just whisk it into a little lemon juice and olive oil, and voilà, an easy, bowl-transforming dressing you’ll want to put on everything.

 Moroccan Harissa Chicken Bowls | Easy Meal Prep Recipe | Gluten-Free | Loveleaf Co. 
 Moroccan Harissa Chicken Bowls | Easy Meal Prep Recipe | Gluten-Free | Loveleaf Co. 
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Moroccan Harissa Chicken Bowls

INGREDIENTS

CHICKEN

  • 1 1/4 lb boneless, skinless chicken breasts (about 4 small)

HARISSA DRESSING

  • 2 tablespoons harissa paste
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • salt and pepper to taste

BOWLS

  • 2 lbs carrots, shredded
  • 2 cups fresh parsley leaves or cilantro leaves (or mix)
  • 1 cup currants (or raisins)
  • 5 oz baby arugula
  • 2/3 cup shelled roasted pistachios, coarsely chopped
  • 8 oz crumbled feta cheese (optional)

INSTRUCTIONS

  1. Cook the chicken. Preheat the oven to 400 degrees F. Line a rimmed baking tray with parchment paper. Pat the chicken dry, drizzle with a little olive oil, and sprinkle with salt and pepper. Once the oven is preheated, bake until the chicken is opaque all the way through and registers 165 degrees F. Start checking temperature after 20 minutes; total cooking time is usually 30-35 minutes. Once cooled, slice and set aside.
     
  2. Make the dressing. In a large mixing bowl, mix together the harissa paste, lemon juice, olive oil, and salt and pepper.
     
  3. Prep the remaining ingredients. Shred the carrots using a food processor (fastest method) or a box grater and add to the mixing bowl with the dressing. Remove the parsley and/or cilantro leaves from their stems and add to bowl. Add currants (or raisins) and give a could stir to coat everything in the dressing.
     
  4. Pack the bowls. Divide the dressed carrot mixture between five meal prep containers. Top with equal amounts of cooked, sliced chicken. Keep the baby arugula, chopped pistachios, and feta cheese separate. When ready to eat, add a small handful of baby arugula to each bowl and top with 2 tablespoons chopped pistachios and 2 oz crumbled feta per bowl.