Spicy harissa chicken & rice bowl

Spice up your favourite chicken bowl with this harissa-flavoured recipe. This bowl is perfect for a protein-packed lunch or dinner and can be easily doubled to feed two.

Power Bowls
From the book Power Bowls
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Chicken is full of protein, which your body needs for growth and repair.

Serves 1


1 chicken breast or thigh, cut into chunks
2 tbsp harissa marinade
50g brown basmati rice
1 pinch of salt
1 tbsp olive oil
1/2 red pepper, sliced
1/2 courgette, sliced
20g kale, destalked and chopped
1-2 tbsp salsa verde
1 tbsp flaked almonds, lightly toasted
Salt and pepper to taste


Preheat the oven to 200°C (400°F), or 180°C (350°F) fan.

Place the chicken in a bowl with the harissa and leave to marinate while you prepare the rice and chop the veg.

Rinse the rice and place in a pan on the hob. Cover with water and bring to the boil with a pinch of salt. Turn down the heat and simmer for 30 minutes until the rice is soft.

Spread the chicken chunks on a baking tray and place in the oven for 10–15 minutes until cooked through.

Heat the olive oil in a griddle pan over a medium-high heat. Add the pepper, courgette, and kale to the pan and cook until the veg are softening – around 5 minutes.

Drain the rice and place in a serving bowl with the spicy chicken chunks and griddled veg. Serve with a heap of salsa verde and sprinkle with toasted almond fl akes. Season with salt and pepper.

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