Happy Thursday, meal prep fam! It’s the best day of the week- meal plan day! This week, ALL subscribers get the new recipe for this Crockpot Honey Harissa Chicken.
I love using my crockpot because it basically does all of the work for you. So I’m on a mission to make as many crockpot recipes as I can for every season. Because us lazy cooks gotta eat, too.
This recipe is so easy and so yummy. I love the spicy and sweet flavors of the chicken and the creamy, Mediterranean style sauce. If you’re worried about the spice- check the notes!
For my paid subscribers- the meal plan for this week is sooo good with lots of my favorite recipes. All of them are super easy and delicious. You’re going to love it.
YOUR MEAL PLAN
Meal Plan- Here’s an idea of how to build out a week of meals. You can swap things out, move things around- tailor it to your liking!
Want the recipes and grocery list for the meal plan? Paid subscribers get it as a beautifully organized PDF at the bottom of this newsletter. Become a paid subscriber for just $6 per month to get this amazing resource every week and say goodbye to meal planning forever!
Not into these meals or the recipe for this week? You can always check out the archive of all previous recipes and meal plans here!
THE RECIPE
Crockpot Honey Harissa Chicken
Servings: 4 servings
Macros per serving: 467 cal, 14g fat, 43g carb, 4g fiber, 38g protein (I used 1.25 lb chicken thighs)
Time: 3-6 hrs in the crockpot, 20 minutes of actual work
Tools:
Crockpot
Cutting board
Knife
Pot
Chicken shredder (optional)
Ingredients:
1-1.5 lb chicken thighs
1-3 tbsp harissa (I used 2 for a little bit of spice)*
2 tbsp lemon juice
1 tbsp honey
3 garlic cloves, minced
1 tsp cumin
1 tsp paprika
1/2 tsp salt
½ tbsp olive oil
1 clove garlic, minced
¾ cup uncooked rice
1.5 cup water
1 tbsp lemon juice
½ tsp salt
⅛ tsp turmeric (you can eyeball it, just a little more than a dash)
1 cup Greek yogurt
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1/4 tsp dill
1/2 tsp salt
1-2 cucumbers (English or Persian are best!)
1 pint cherry tomatoes
Instructions:
Add the chicken, harissa, lemon juice, honey, 3 minced garlic cloves, 1 tsp cumin, 1 tsp paprika, and ½ tsp salt to the crockpot. Stir to coat the chicken.
Cook on high for 3-4 hours or low for 5-6 hours.
Add ½ tbsp olive oil, 1 clove minced garlic, and 3/4 cup of rice to a pot. Toast the rice on medium heat for 3-4 minutes, stirring often. Add the 1.5 cups water and reduce to low. Cover and cook for 15-20 minutes.
While it’s cooking, make the yogurt-dill sauce by combining the greek yogurt, 1 clove minced garlic, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp dill and ½ tsp salt. You can add some water if you like a thinner consistency.
When the rice is finished cooking, add the 1 tbsp lemon juice, ½ tsp salt, and ⅛ tsp turmeric. Stir.
Slice the cucumber and tomatoes.
When the chicken is finished cooking, shred it with two forks or a chicken shredder. Add back to the crockpot with remaining sauce and stir.
Serve the chicken with the rice, veggies, and sauce.
NOTES
You can find harissa in the ethnic food section of most grocery stores. It looks like this. Trader Joe’s has one!
1 tbsp of harissa will not be spicy. 2 tbsp will be just a little bit spicy, 3 tbsp or more will be pretty spicy.
LAZY VERSION
Use microwave rice packets. Use a white rice and add a dash of salt, turmeric, garlic powder and some lemon juice!
SUBSTITUTIONS
Sub for chicken thighs: chicken breast
Sub for tomatoes/ cucumbers: bell peppers, cabbage, if you don’t like raw veggies you can sub with any steamed veggie you like
Dairy free: use plain coconut yogurt in place of the greek yogurt. Or buy a dairy free tzatziki- Trader Joe’s has one!
STORAGE
Allow everything to come to room temp and then store in airtight containers. I like using these containers to keep the cold veggies separate from the chicken and rice.
Store the yogurt dill sauce separately- I like using these containers.
REHEATING
Remove the chicken and rice from your meal prep container and add to a bowl. Reheat for 1-2 minutes, stirring halfway through. Then add on the veggies and sauce.
GROCERY LIST
PRODUCE
1-2 cucumbers (English or Persian are best!)
1 pint cherry tomatoes
5 cloves of garlic
MEAT/DAIRY
1-1.5 lb chicken thighs
1 cup Greek yogurt
PANTRY
1-3 tbsp harissa (in the ethnic food section, I used 2 tbsp)
5 tbsp lemon juice
1 tbsp honey
¾ cup uncooked rice
SPICES/STAPLES
1 tsp cumin
1/4 tsp dill
1 tsp paprika
⅛ tsp turmeric (you can eyeball it, just a little more than a dash)
Salt
1½ tbsp olive oil
If you want the PDF of the meal plan, all the recipes for the week and a complete grocery list, sign up as a paid subscriber!