Scale

For the Marinade & Dressing:

⅓ cup harissa paste

¾ cup honey

¾ cup lime juice

1 cup olive oil

1¼ tsp salt

4¼ lbs chicken tenders

For the Rice:

2¾ cups basmati rice

¾ tsp turmeric

1½ tbsp lemon juice

¾ tsp salt

For the Bowls:

4 ears of corn

4 Persian cucumbers

3 avocados

¾ cup pickled red onions

1 cup crumbled feta

14 oz mixed salad greens

1¼ cups hummus

1¼ cups tzatziki

Whisk harissa, honey, lime juice, olive oil, and salt. Reserve half for dressing. Marinate chicken in the rest for 30 mins to overnight.

Bake chicken and corn at 375°F for 25 mins. Broil corn after if you like it charred.

Cook rice with water, turmeric, salt, and olive oil. Stir in lemon juice when done.

Shred chicken, cut corn off the cob, and prep veggies.

Assemble 7 bowls: rice, greens, chicken, corn, cucumbers, hummus, tzatziki, avocado, onions, and feta. Drizzle with dressing.