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CAVA Harissa Honey Chicken Bowl Recipe

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4.2 from 89 reviews

This CAVA Harissa Honey Chicken Copycat Bowl recipe offers a vibrant and flavorful meal featuring marinated, pan-seared chicken thighs coated in a sweet and spicy harissa honey glaze. Served over fluffy basmati rice with fresh mixed greens, creamy avocado, crunchy pita chips, tangy pickled red onions, feta cheese, marinated cucumbers and tomatoes, and a zesty harissa lemon vinaigrette, this dish is a perfect balance of spicy, sweet, and savory flavors ideal for a wholesome lunch or dinner.

Ingredients

Chicken and Marinade

  • 1 1/2 lbs boneless skinless chicken thighs
  • 2 Tablespoons olive oil
  • 2 Tablespoons Harissa paste (adjust spice level to preference)
  • 1 Tablespoon honey
  • Juice from 1/2 a lemon
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Vinaigrette

  • 1/4 cup good quality extra virgin olive oil
  • 2 Tablespoons Harissa paste (adjust to desired spice level)
  • 2 Tablespoons lemon juice (about 1/2 lemon)
  • 1/2 teaspoon onion powder
  • 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon kosher salt

Bowl Components

  • 2 cups cooked basmati rice (from 1 cup uncooked rice)
  • Mixed salad greens
  • Olive oil for dressing greens
  • 1 ripe avocado, sliced
  • Pickled red onions (store-bought or homemade), to taste
  • Crumbled feta or Crazy feta cheese, to taste
  • Marinated cucumbers and tomatoes (store-bought or homemade), to taste
  • Hummus, to taste
  • Pita chips or warm pita bread or naan, for serving

Instructions

  1. Marinate the chicken: In a medium bowl or large plastic bag, combine chicken thighs with 2 tablespoons olive oil, harissa paste, honey, lemon juice, minced garlic, kosher salt, and black pepper. Toss thoroughly to coat all chicken pieces. Cover and refrigerate for at least 30 minutes or up to overnight to allow flavors to meld.
  2. Prepare toppings and rice: While the chicken marinates, cook basmati rice according to package instructions. Prepare all desired toppings such as slicing avocado, tossing salad greens with a drizzle of olive oil, and setting out pickled onions, feta, and marinated cucumbers and tomatoes for assembly.
  3. Make the harissa lemon vinaigrette: In a medium jar, combine extra virgin olive oil, harissa paste, lemon juice, onion powder, minced garlic, and kosher salt. Whisk or shake well until emulsified. Refrigerate until ready to use.
  4. Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering hot. Place chicken thighs skin side or smooth side down in the skillet and sear without moving for 5 to 6 minutes until deeply golden brown. Flip the chicken and cook an additional 4 to 5 minutes until the internal temperature reaches 160°F (the recommended final temperature is 165°F after resting). Remove from heat and transfer chicken to a cutting board to rest.
  5. Assemble the bowls: Divide cooked rice and salad greens among serving bowls. Roughly chop the rested chicken thighs and arrange on top. Add sliced avocado, pickled red onions, feta cheese, marinated cucumbers and tomatoes, and a dollop of hummus as desired. Drizzle each bowl generously with the prepared harissa lemon vinaigrette. Serve warm with pita chips or pita bread on the side.

Notes

  • For spicier chicken or vinaigrette, increase the amount of harissa paste to suit your taste.
  • Prepare the marinade at least 30 minutes ahead or overnight to enhance flavor absorption.
  • Pickled red onions and marinated cucumbers and tomatoes can be store-bought or homemade; homemade adds a fresh touch.
  • Cooking chicken to an internal temperature of 165°F after resting ensures safety and juiciness.
  • This recipe is great for meal prep and can be refrigerated for up to 3 days.

Find it online: https://justsosavory.com/cava-harissa-honey-chicken-bowl-recipe/