Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups basmati rice, 2 1/4 cups water, 1/2 tsp kosher salt, pinch saffron or 1 tsp lemon zest + 1 tbsp lemon juice
- 1 1/2 lb boneless, skinless chicken thighs, 2 tbsp harissa paste, 2 tbsp olive oil, 2 tbsp lemon juice, 2 garlic cloves, 1 tsp smoked paprika, 1/2 tsp cumin, 3/4 tsp kosher salt
- 1/2 medium red onion + 1/2 cup white vinegar + 1/2 cup water + 1 tbsp sugar + 1 1/2 tsp kosher salt (quick pickles)
- 1 cup hummus
- Crazy feta: 6 oz feta + 1/4 cup plain Greek yogurt + 1 tbsp olive oil + 1 tbsp lemon juice + 1 small garlic clove
- Or 2 ripe avocados, sliced
- 2 cups cherry tomatoes, 1 large cucumber, 1/4 tsp kosher salt + 1 tbsp olive oil + 1 tbsp lemon juice
- Tahini–dill drizzle: 1/3 cup tahini + 3 tbsp lemon juice + 3 tbsp warm water + 1 tbsp olive oil + 1/2 cup chopped dill + 1/2 tsp kosher salt
Do This
- 1) Quick-pickle onions (15 minutes).
- 2) Marinate chicken with harissa, lemon, oil, garlic, and spices (20 minutes while you prep).
- 3) Cook saffron rice (or lemon rice) until fluffy (15–18 minutes + 10 minutes rest).
- 4) Blend crazy feta; whisk tahini–dill drizzle.
- 5) Grill/sear chicken over medium-high heat until 165°F internal (10–12 minutes total), then rest 5 minutes and slice.
- 6) Toss tomatoes and cucumbers with olive oil, lemon, and salt.
- 7) Layer bowls: rice, chicken, hummus, crazy feta or avocado, pickled onions, tomatoes, cucumbers, drizzle.
Why You’ll Love This Recipe
- Big, bold flavors with minimal fuss: smoky harissa chicken, creamy hummus, bright pickles, and a tangy herb drizzle.
- Layered textures: fluffy rice, charred chicken edges, crunchy cucumbers, juicy tomatoes, and silky tahini sauce.
- Flexible for meal prep: most components can be made ahead and assembled in minutes.
- Restaurant-style bowl at home with straightforward steps and everyday tools.
Grocery List
- Produce: 1/2 medium red onion, 2 lemons, 1 small bunch fresh dill, 1 large cucumber, 2 cups cherry tomatoes, 2 garlic cloves (plus 1 small clove), 2 avocados (optional), fresh parsley or extra dill (optional garnish)
- Dairy: 6 oz feta cheese, plain Greek yogurt (you’ll need 1/4 cup)
- Meat: 1 1/2 lb boneless, skinless chicken thighs
- Pantry: basmati rice, harissa paste, tahini, olive oil, white vinegar, granulated sugar, smoked paprika, ground cumin, kosher salt, black pepper, hummus
- Optional: saffron threads (pinch), crushed red pepper flakes
Full Ingredients
Quick Pickled Onions (makes about 1 cup)
- 1/2 medium red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons kosher salt
Harissa Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons harissa paste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, finely grated or minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Fluffy Saffron Rice (or Lemon Rice)
- 1 1/2 cups basmati rice
- 2 1/4 cups water
- 1 tablespoon extra-virgin olive oil or unsalted butter
- 1/2 teaspoon kosher salt
- For saffron rice: pinch saffron threads (about 1/8 teaspoon) + 2 tablespoons hot water
- For lemon rice: 1 teaspoon finely grated lemon zest + 1 tablespoon fresh lemon juice
Crazy Feta (CAVA-style inspired)
- 6 ounces feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely grated
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes (optional, for heat)
Tahini–Dill Drizzle
- 1/3 cup tahini
- 3 tablespoons fresh lemon juice
- 3 tablespoons warm water, plus more as needed
- 1 tablespoon extra-virgin olive oil
- 1/2 cup fresh dill, finely chopped (about 1 small bunch)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Bowl Assembly
- 1 cup hummus (plain or roasted garlic)
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced (about 2 cups)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- Option instead of crazy feta: 2 ripe avocados, sliced (or diced)
- Optional garnish: extra chopped dill or parsley
Step-by-Step Instructions
Step 1: Quick-pickle the onions
In a heatproof bowl or pint jar, combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 1/2 teaspoons kosher salt. Stir until dissolved.
Add the thinly sliced red onion, press down so it’s mostly submerged, and let sit at room temperature for 15 minutes (or refrigerate up to 5 days). Stir once or twice if you remember.
Step 2: Marinate the harissa chicken
In a medium bowl, whisk together 2 tablespoons harissa paste, 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Add the 1 1/2 lb chicken thighs and toss until evenly coated. Marinate for 20 minutes at room temperature (or cover and refrigerate up to 8 hours). If refrigerated, let the chicken sit out for 15 minutes before cooking for more even grilling.
Step 3: Cook fluffy saffron rice (or lemon rice)
Rinse 1 1/2 cups basmati rice in a fine-mesh sieve under cool water for 30–60 seconds, until the water runs mostly clear. This helps keep the grains fluffy and separate.
In a medium saucepan with a tight-fitting lid, combine the rinsed rice, 2 1/4 cups water, 1 tablespoon olive oil (or butter), and 1/2 teaspoon kosher salt.
For saffron rice: Stir the pinch of saffron into 2 tablespoons hot water and let bloom for 2 minutes, then stir into the pot.
For lemon rice: Cook the rice plain first; you’ll stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice after it rests.
Bring to a boil over high heat. Immediately reduce to low, cover, and simmer for 15 minutes. Turn off the heat and let stand, covered, for 10 minutes. Fluff with a fork. If making lemon rice, fold in the zest and lemon juice now.
Step 4: Make the crazy feta and the tahini–dill drizzle
Crazy feta: In a food processor, blend 6 oz feta, 1/4 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 grated garlic clove, 1/4 teaspoon black pepper, and optional 1/8 teaspoon red pepper flakes until creamy, about 30–45 seconds. Scrape down once. If it’s too thick, blend in 1–2 teaspoons water.
Tahini–dill drizzle: In a bowl, whisk 1/3 cup tahini with 3 tablespoons lemon juice until it thickens (this is normal). Whisk in 3 tablespoons warm water, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until smooth. Stir in 1/2 cup chopped dill. Add additional warm water 1 teaspoon at a time until it’s easily drizzleable.
Step 5: Grill or sear the harissa chicken
Preheat an outdoor grill to medium-high (about 425°F). Alternatively, heat a cast-iron skillet or grill pan over medium-high heat for 3 minutes and lightly oil it.
Cook the chicken thighs for 5–6 minutes per side, until nicely charred in spots and the thickest piece reaches 165°F on an instant-read thermometer.
Transfer to a cutting board and rest for 5 minutes. Slice into strips (or chop into bite-size pieces).
Step 6: Prep the tomatoes and cucumbers
In a bowl, toss 2 cups halved cherry tomatoes and 1 diced cucumber with 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Taste and add a pinch more salt if needed.
Step 7: Assemble the bowls
Divide the rice among 4 bowls (about 3/4 cup cooked rice each). Add the sliced harissa chicken.
Spoon on 1/4 cup hummus per bowl. Add a generous dollop of crazy feta (about 3 tablespoons each) or top with 1/2 sliced avocado per bowl.
Finish with the tomato-cucumber mix and a forkful of pickled onions. Drizzle each bowl with 1–2 tablespoons tahini–dill sauce. Garnish with extra dill or parsley if you’d like, and serve right away.
Pro Tips
- Control the heat: Harissa pastes vary a lot. Start with 1 1/2 tablespoons if yours is very spicy, or add an extra 1/2 tablespoon if it’s mild.
- Best chicken texture: Thighs stay juicy on a hot grill. If using chicken breast, pound to an even thickness (about 3/4 inch) and cook to 165°F to avoid drying out.
- Fluffy rice: Rinse the rice and let it rest 10 minutes off heat before fluffing. That rest is the difference between gummy and airy.
- Sauce consistency trick: Tahini seizes when you add lemon; keep whisking and add warm water gradually until silky.
- Meal-prep win: Store sauces separately and drizzle just before eating to keep everything fresh and vibrant.
Variations
- Vegetarian bowl: Swap chicken for 2 (15-oz) cans chickpeas, drained and rinsed. Toss with the same harissa marinade plus 1 tablespoon olive oil, then roast at 425°F for 20–25 minutes.
- Extra-crunch version: Add 1/2 cup shredded romaine and 1/4 cup toasted pita chips per bowl right before serving.
- More citrusy: Add an extra 1 tablespoon lemon juice to the tomato-cucumber mix and finish with a little extra zest over the top.
Storage & Make-Ahead
Refrigerate: Store components in separate airtight containers for best texture. Rice and chicken keep for 4 days. Pickled onions keep for 5 days. Crazy feta keeps for 4 days. Tahini–dill drizzle keeps for 4 days (it will thicken; loosen with 1–2 teaspoons warm water).
Reheat: Rewarm rice and chicken in the microwave until hot, about 60–90 seconds per portion. Keep hummus, feta/avocado, pickled onions, and drizzle cold for the best contrast.
Make-ahead plan: Make pickled onions, crazy feta, and tahini–dill drizzle up to 2 days ahead. Cook chicken and rice up to 4 days ahead, then assemble in minutes.
Nutrition (per serving)
Approximate, using crazy feta (not avocado): 720 calories, 43 g protein, 62 g carbs, 35 g fat, 6 g fiber, 1250 mg sodium. Values vary by harissa, hummus, and feta brands.
