CAVA Honey Harissa Chicken Bowls: A Flavor-Packed Mediterranean Delight
If you’re craving a bold and flavorful meal, these CAVA Honey Harissa Chicken Bowls are exactly what you need. Inspired by Mediterranean flavors, this dish features tender, spiced chicken thighs, a variety of fresh toppings, and a zesty Hot Harissa Vinaigrette. Whether you’re meal prepping or making dinner for family and friends, these bowls are satisfying, nutritious, and bursting with vibrant ingredients.
Ingredients:
Honey Harissa Chicken Thighs:
- 1 1/2 lbs boneless, skinless chicken thighs
- 4 tablespoons olive oil, divided
- 2 tablespoons Harissa paste (adjust to your spice preference)
- 1 tablespoon honey
- Juice from 1/2 a lemon
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Hot Harissa Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons Harissa paste (adjust spice level to taste)
- 2 tablespoons lemon juice (from 1/2 lemon)
- 1/2 teaspoon onion powder
- 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 1 teaspoon kosher salt
Bowl and Toppings:
- 2 cups cooked Basmati rice (from 1 cup uncooked)
- Mixed salad greens + olive oil to taste
- 1 ripe avocado, sliced
- Pickled red onions to taste (homemade or store-bought)
- Crumbled feta or Crazy feta, to taste
- Marinated cucumbers and tomatoes (store-bought or homemade)
- Hummus to taste
- Pita chips, pita bread, or naan for serving
Directions:
Step 1: Marinate the Chicken
In a medium bowl or large plastic bag, combine 2 tablespoons olive oil, Harissa paste, honey, lemon juice, minced garlic, salt, and pepper. Add the chicken thighs, making sure they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for the best flavor.
Step 2: Prepare the Toppings
While the chicken is marinating, cook the Basmati rice according to package directions and set it aside. Prepare your desired toppings: slice the avocado, crumble the feta, and set out the pickled red onions, marinated cucumbers, tomatoes, and hummus. Toss the salad greens with a drizzle of olive oil.
Step 3: Make the Hot Harissa Vinaigrette
In a medium jar, combine the olive oil, Harissa paste, lemon juice, onion powder, minced garlic, and salt. Whisk well, or close the jar and shake vigorously until the vinaigrette is emulsified. Store in the refrigerator until ready to use.
Step 4: Cook the Chicken
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken thighs, smooth side down. Sear for 5-6 minutes without moving until golden brown. Flip the chicken and cook for another 4-5 minutes, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and let it rest for a few minutes before slicing into bite-sized pieces.
Step 5: Assemble the Bowls
To assemble the bowls, start with a base of salad greens and cooked Basmati rice. Top with sliced chicken, avocado, pickled red onions, crumbled feta, marinated cucumbers and tomatoes, and a dollop of hummus. Drizzle generously with the Hot Harissa Vinaigrette. Serve with pita chips, pita bread, or naan on the side for a complete meal.
Recipe Details:
- Prep Time: 20 minutes (plus marinating time)
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories: 500 kcal per serving
Why You’ll Love These CAVA Honey Harissa Chicken Bowls:
- Bold Mediterranean Flavors: The honey Harissa chicken packs a punch with its spicy, sweet, and tangy notes, complemented by the fresh toppings and creamy hummus.
- Easy to Customize: These bowls are highly versatile. Add your favorite veggies, swap out the protein, or adjust the spice level in the vinaigrette to make the dish perfect for you.
- Perfect for Meal Prep: These bowls are great for meal prepping. Simply store the ingredients separately and assemble when you’re ready to eat.
- Healthy and Satisfying: Packed with protein, healthy fats, and fiber-rich veggies, this meal is as nutritious as it is delicious.
Tips for Success:
- Marinate for Maximum Flavor: For the most flavorful chicken, marinate it overnight. The longer it sits, the deeper the flavors will develop.
- Adjust the Spice Level: If you prefer a milder dish, use less Harissa in both the chicken marinade and the vinaigrette. You can always add more to taste at the end.
- Serving Options: These bowls are delicious served with warm pita bread or crispy pita chips. You can also add roasted veggies for even more flavor and texture.
These CAVA Honey Harissa Chicken Bowls are the perfect blend of bold Mediterranean flavors and fresh ingredients. They’re easy to make, packed with vibrant toppings, and finished with a zesty Harissa vinaigrette. Whether you’re meal prepping or serving them for dinner, this dish is sure to be a hit. Enjoy!
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CAVA Honey Harissa Chicken Bowls
- Total Time: 35 minutes
- Yield: 4 1x
Description
These CAVA-inspired Honey Harissa Chicken Bowls bring together the perfect blend of Mediterranean flavors. Tender chicken thighs are marinated in a sweet and spicy honey Harissa sauce, then seared to golden perfection. Fresh toppings like creamy avocado, pickled red onions, marinated cucumbers, and tomatoes, combined with crumbled feta, add layers of texture and taste to each bowl.
Ingredients
Honey Harissa Chicken Thighs:
1 1/2 lbs boneless skinless chicken thighs
4 Tablespoons olive oil, divided
2 Tablespoons Harissa paste (adjust to your spice preference)
1 Tablespoon honey
Juice from 1/2 a lemon
2 cloves garlic, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper
Hot Harissa Vinaigrette:
1/4 cup extra virgin olive oil
2 Tablespoons Harissa paste (adjust spice level to taste)
2 Tablespoons lemon juice (1/2 lemon)
1/2 teaspoon onion powder
2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
1 teaspoon kosher salt
Bowl and Toppings:
2 cups cooked Basmati rice (from 1 cup uncooked)
Mixed salad greens + olive oil to taste
1 ripe avocado, sliced
Pickled red onions to taste (homemade or store-bought)
Crumbled feta or Crazy feta, to taste
Marinated cucumbers and tomatoes (store-bought or homemade)
Hummus to taste
Pita chips, pita bread, or naan for serving
Instructions
Marinate the chicken: In a medium bowl or large plastic bag, toss the chicken thighs with 2 Tablespoons olive oil, Harissa paste, honey, lemon juice, garlic, salt, and pepper. Cover and marinate in the refrigerator for at least 30 minutes or overnight for best results.
Prep the toppings: While the chicken is marinating, cook the rice according to package directions and prepare your desired toppings. Toss the salad greens with a drizzle of olive oil and set aside.
Make the vinaigrette: In a medium jar, combine all vinaigrette ingredients—olive oil, Harissa paste, lemon juice, onion powder, garlic, and salt. Whisk well or close the lid and shake to combine. Store in the refrigerator until ready to use.
Cook the chicken: Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs, smooth side down, and sear without moving for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes, until the internal temperature reaches 165°F. Transfer to a cutting board and let rest.
Assemble the bowls: Slice the cooked chicken into bite-sized pieces. In serving bowls, add a base of salad greens and rice. Top with the sliced chicken, avocado, pickled red onions, crumbled feta, marinated cucumbers and tomatoes, and a dollop of hummus. Drizzle with the Hot Harissa Vinaigrette and serve with pita chips, pita bread, or naan.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
Nutrition
- Calories: 500