My Mediterranean harissa chicken bowl is about to become your newest obsession! Juicy marinated chicken, a creamy zucchini orzo base, and fresh toppings like pickled onions and Trader Joe’s creamy dill dressing, yes please! It's spicy, tangy, and fresh in all the right ways. If you're in a dinner rut, this bowl recipe brings weeknight magic to the table! Did I mention it's also meal prep friendly?
If you love my easy and delicious harissa chicken bowls recipe, you will love my Sheet Pan Harissa Chicken, one pan chicken and zucchini orzo, and my easy chili lime shrimp bowls!
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Ingredients
Here’s what you’ll need for these bold and flavorful harissa chicken bowls:
- Chicken breast or thighs – juicy and high in protein, this is the heart of the dish.
- Low-fat Greek yogurt – makes the marinade creamy while tenderizing the chicken.
- Trader Joe's Harissa paste – brings smoky heat with a North African flair (hello flavor!).
- Dry spices: salt, pepper, garlic powder, onion powder, smoked paprika, dried parsley – a well-balanced spice blend to amp up the marinade.
- Zucchini, chopped – adds color, fiber, and a subtle sweetness.
- Orzo – the perfect base with a creamy risotto-like vibe.
- Chicken bone broth – adds protein and deep savory flavor to the orzo.
Top with:
- Sliced baby tomatoes
- Pickled red onions
- Cilantro
- Trader Joe’s vegan creamy dill dressing – the fresh, zesty toppings that take it over the top!
See recipe card for quantities.
Instructions
- Step 1:Marinate the chicken:
In a large bowl, mix Greek yogurt, harissa paste,¾ teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and dried parsley. Add your chicken and coat well. Cover and refrigerate for 20 minutes (or as long as your patience allows)! While you marinate the chicken, move on to step 2.
- Step 2: Cook the zucchini orzo:
In a large skillet, spray avocado oil or drizzle olive oil over medium heat. Add chopped zucchini, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and sauté for 2–3 minutes until it begins to soften. Stir in orzo and chicken bone broth. Bring to a boil, then reduce to medium low heat, cover, and simmer for 7–10 minutes—stirring every few minutes to prevent sticking to the bottom of the pan. The orzo will absorb the liquid and become tender.
- Step 3: Grill the chicken:
Heat a cast iron skillet or grill to medium-high heat. Cook chicken for 6-8 minutes per side. The internal temperature should reach 165°F. Let rest for 5 minutes before slicing on a cutting board.
- Step 4: Assemble the bowls:
In a single layer, spoon orzo-zucchini mixture into each bowl. Add sliced chicken, top with sliced tomatoes, pickled onions, cilantro, and a drizzle of Trader Joe’s creamy dill dressing. Optional: serve with Persian cucumbers or a quick cucumber salad for even more freshness!
Hint: The orzo should be tender and most of the bone broth absorbed by the time it’s done cooking. You’ll know it’s ready when the liquid is mostly gone and the orzo is soft. If there’s a bit of broth left, no worries—it will continue to absorb as the orzo sits off the heat.
Hint: Make a batch without harissa if you are serving this meal to toddlers or young kids!
Substitutions
- Chicken- chicken thighs can be swapped with boneless skinless breasts
- No Harissa Paste? Mix sriracha + smoked paprika for a similar kick. No trader joe's harissa paste? Use a different brand!
- No orzo? Use brown rice, quinoa, or even cauliflower rice for a low-carb twist. Adjust cooking times based on packaging instructions.
- No Trader Joe’s dressing? A mix of Greek yogurt, lemon juice, dill, and garlic makes an easy dupe!
- Vegetarian- use tofu instead of chicken and vegetable broth instead of chicken bone broth to make this recipe vegetarian.
- Dairy-Free- Use a dairy-free yogurt base to make this recipe dairy-free.
- Gluten-Free-Use a gluten-free orzo, quinoa, or o rice to make this recipe gluten-free. Always double check packaged ingredients to make sure they are certified gluten-free.
Variations
- Deluxe - Try adding roasted red peppers or crazy feta on top!
- For a sweet-spicy vibe- drizzle with a bit of honey or try a harissa honey glaze next time.
- Kid friendly - skip the harissa to make this toddler and kid friendly!
- Turn it into harissa chicken wraps using pita or flatbread!
Equipment
All you need to make my trader joe's harissa chicken bowls is a:
- Large mixing bowl
- Grill pan, grill or cast iron skillet
- Medium skillet with lid
- Cutting board and knife
- Measuring spoons
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. The chicken, orzo, and toppings can be stored separately or layered in meal prep containers for easy weekday lunches! If you are meal prepping, place the dressing in a small container and pour over when ready to serve.
Christina's Dietitian Tip
Harissa is rich in antioxidants from red chilies and pairs beautifully with the gut-friendly probiotics in Greek yogurt. The protein-packed chicken and orzo base also make this a balanced, blood-sugar-friendly bowl—especially when you load up on those veggies!
FAQ
Harissa has a mild heat, but if you're spice-sensitive, start with 1–2 tablespoons and adjust to taste.
Yes! Bake at 400°F for 25–30 minutes or until the internal temperature reaches 165°F.
For sure! Brown rice, quinoa, or couscous are all great options.
Dinner
Looking for other easy dinner recipes like this? Try these:
Jump to: Recipe
Trader Joe's Harissa Chicken Bowl
Equipment
- Large Mixing Bowl
- Grill pan, grill or cast iron skillet
- Medium skillet with lid
- Cutting board and knife
- Measuring spoons
Ingredients
- 1.5 Pounds Chicken breast or thighs
- 1 Cup Low-fat Greek yogurt
- 1 and ¼ Teaspoon Salt divided (or salt to taste)
- ¾ Teaspoon Pepper divided
- 2 Teaspoons Garlic Powder divided
- 2 Teaspoons Onion Powder divided
- 1 Teaspoon Smoked Paprika divided
- 3 Tablespoons Trader Joe's Harissa paste
- 2 Zucchini chopped
- 1.5 Cup Orzo
- 3 Cups Chicken bone broth
Top with:
- Sliced baby tomatoes
- Pickled red onions
- Cilantro
- Trader Joe’s vegan creamy dill dressing
Instructions
- Marinate the chicken:In a large bowl, mix Greek yogurt, harissa paste,¾ teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and dried parsley. Add your chicken and coat well. Cover and refrigerate for 20 minutes (or as long as your patience allows)! While you marinate the chicken, move on to step 2.
- Cook the zucchini orzo:In a large skillet, spray avocado oil or drizzle olive oil over medium heat. Add chopped zucchini, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and sauté for 2–3 minutes until it begins to soften. Stir in orzo and chicken bone broth. Bring to a boil, then reduce to medium low heat, cover, and simmer for 7–10 minutes—stirring every few minutes to prevent sticking to the bottom of the pan. The orzo will absorb the liquid and become tender.
- Step 3: Grill the chicken:Heat a cast iron skillet or grill to medium-high heat. Cook chicken 6-8 minutes per side. The internal temperature should reach 165°F. Let rest for 5 minutes before slicing on a cutting board.
- Step 4: Assemble the bowls:In a single layer, spoon orzo-zucchini mixture into each bowl. Add sliced chicken, top with sliced tomatoes, pickled onions, cilantro, and a drizzle of Trader Joe’s creamy dill dressing. Optional: serve with Persian cucumbers or a quick cucumber salad for even more freshness!
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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