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Spicy Harissa Chicken Bowl
Slices of spicy harissa-marinated chicken are layered atop bright, buttery turmeric rice and tender sautéed chayote, a type of Mexican squash. The perfect dish for lunch or dinner, the bowl is finished off with a creamy, spicy sweet potato-sriracha vinaigrette that brings the whole bowl together.
Nutritional facts
Protein
39g
Carbs
51g
Calories
720
Fat
43g
Ingredients
Chicken Thigh, Canola and Olive Oil Blend, Turmeric, Sriracha, Sweet Potatoes, Butter, Extra Virgin Olive Oil, Coriander, Onion Powder, Garlic Powder, Black Pepper, Cumin, Garlic, Honey, Dijon Mustard, Sweet Paprika, Sugar, Basmati Rice, Kosher Salt, Chili Oil, Apple Cider Vinegar, Canola Oil, Harissa, Chayote Squash
Reviews
3.8
Based on 318 reviews
Erin Dechowitz · 08/23/24
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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