Moroccan Harissa Chicken & Lentil Power Bowls with Za'atar Roasted Carrots

Pinterest's obsession with global flavors meets high-protein practicality in this Moroccan-inspired bowl. Harissa-glazed chicken thighs sit atop turmeric-kissed lentils, paired with vibrant za'atar-spiced carrots. Quick skillet cooking and sheet pan roasting make this nutritious powerhouse achievable on busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs boneless chicken thighs (skin-on)
• 3 tbsp harissa paste (divided)
• 2 tbsp honey
• 1 cup French green lentils (dry)
• 1 tsp ground turmeric
• 1 lb rainbow carrots (cut into batons)
• 2 tbsp za'atar seasoning
• 1/2 cup Greek yogurt
• 1 preserved lemon (minced) or zest of 1 lemon
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 425°F. Toss carrots with 1 tbsp olive oil and za'atar. Roast 20 mins until caramelized.
2. Whisk 2 tbsp harissa with honey. Pat chicken dry and season.
3. Cook chicken skin-down in oven-safe skillet 6 mins until crispy. Flip, brush with harissa glaze, transfer skillet to oven to finish cooking (8 mins).
4. Meanwhile, simmer lentils with turmeric and 2.5 cups water for 18 mins until tender. Drain if needed.
5. Mix Greek yogurt with 1 tbsp harissa and preserved lemon.
6. Slice chicken against the grain.
7. Assemble bowls: lentils base, roasted carrots, sliced chicken.
8. Drizzle with harissa yogurt sauce.
9. Garnish with mint and extra za'atar.
10. Serve with lemon wedges.

Chef's Note

Double-glaze the chicken - brush extra harissa mixture after flipping for maximum flavor adhesion. The acidic yogurt sauce cuts through the richness perfectly.

Make-Ahead Tips

Store components separately: lentils (3 days), chicken (4 days), carrots (2 days). Reheat chicken in air fryer to recrisp skin.

Substitutions

Boneless chicken breasts can replace thighs (reduce cook time). Substitute sweet potatoes for carrots if preferred. Use smoked paprika if za'atar unavailable.