Harissa Chicken Bowls

A protein-packed, flavorful, grain-free spicy bowl that is perfect for meal prepping. 

Course Main Course
Cuisine Mediterranean
Keyword bowl, chicken, easy, grain-free, healthy, meal prep, spicy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings



  • 1/2 cucumber peeled
  • 5 ounces Greek yogurt
  • 1 tablespoon lemon juice
  • 1 heaping teaspoon dill chopped
  • 1 heaping teaspoon mint chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1 clove garlic minced


  • 2 large chicken breasts
  • 1/2 large lemon cut in half again
  • 1 teaspoon salt
  • 10 peppercorns
  • 5 ounces harissa sauce I use Mina brand, spicy


  • 21 ounces riced cauliflower about 1 head of cauliflower
  • 1 15-ounce can garbanzo beans rinsed and drained
  • 1/2 cucumber peeled



  1. Shred half of the peeled cucumber using a cheese grater. Squeeze the excess water out of the shredded cucumber by putting in a mesh colander and pushing down with the back of a spoon.

  2. Add cucumber to a small bowl with remaining ingredients and stir to combine. Set in fridge while you make the rest of the meal.


  1. Put chicken breasts in a pan and just cover with water. Add lemon, salt and peppercorn to pan. 

  2. Heat on medium and allow to simmer for about 7-10 minutes

  3. Remove chicken and allow to cool slightly. Shred and toss with harissa sauce

Arrange Bowls

  1. Heat cauliflower in a large sauté pan over medium-high heat until heated through and slightly softened, about 3-5 minutes.

  2. Top with chicken, cucumber, garbanzo beans, and tzatziki. Garnish with extra lemon wedges, chopped mint and dill.