Dinner

Cava Honey Harissa Chicken Bowls Recipe

Name: Cava Honey Harissa Chicken Bowls Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless skinless chicken thighs; 2 tbsp extra virgin olive oil (or avocado oil); 2 tbsp harissa paste (adjust to taste); 1 tbsp honey (or maple syrup); 1 tbsp lemon juice; 2 garlic cloves, minced; 1 tsp kosher salt; ½ tsp black pepper; 2 tbsp olive oil; 1 tbsp harissa paste; 1 tbsp lemon juice; ½ tsp onion powder; 1 garlic clove, minced (or ½ tsp garlic powder); ¼ tsp kosher salt; 2 cups cooked basmati rice; 2 cups mixed salad greens; 1 avocado, sliced; ½ cup pickled red onions; ½ cup crumbled feta; ½ cup marinated cucumbers and tomatoes; ¼ cup hummus (to taste); Pita chips, pita bread, or naan (for serving)

Byanna orden June 27, 2026June 27, 2026

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Introduction

These bold and flavorful Cava Honey Harissa Chicken Bowls combine juicy marinated chicken with fresh veggies, fluffy basmati rice, creamy feta, and a spicy-sweet harissa vinaigrette. This Mediterranean-inspired dish is easy to prepare and perfect for a satisfying meal in under an hour.

The image shows a white bowl filled with several layers of fresh food. Starting at the bottom, there is a base layer of white rice with a soft, fluffy texture. On one side, there are thin slices of pale green cucumber stacked neatly. Next to that, there is a layer of chopped green herbs mixed with small red cherry tomato pieces, adding a bright and fresh look. In the center, grilled chicken pieces with a golden brown, slightly charred surface are layered on top. To one side, there is a pile of thinly sliced red onions with a shiny and crisp texture. The bowl is placed on a white marbled surface, and a woman's hand is gently holding the bowl from the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless skinless chicken thighs
2 tbsp extra virgin olive oil (or avocado oil)
2 tbsp harissa paste (adjust to taste)
1 tbsp honey (or maple syrup)
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil (for vinaigrette)
1 tbsp harissa paste (for vinaigrette)
1 tbsp lemon juice (for vinaigrette)
½ tsp onion powder
1 garlic clove, minced (or ½ tsp garlic powder)
¼ tsp kosher salt (for vinaigrette)
2 cups cooked basmati rice
2 cups mixed salad greens
1 avocado, sliced
½ cup pickled red onions
½ cup crumbled feta
½ cup marinated cucumbers and tomatoes
¼ cup hummus (to taste)
Pita chips, pita bread, or naan (for serving)

Instructions

Step 1: In a bowl or zip-top bag, combine chicken thighs with olive oil, harissa paste, honey, lemon juice, minced garlic, kosher salt, and black pepper. Marinate for at least 30 minutes or overnight in the refrigerator.
Step 2: While the chicken marinates, cook basmati rice according to package instructions. Prepare toppings by slicing avocado, crumbling feta, and readying mixed salad greens, pickled onions, and marinated cucumbers and tomatoes.
Step 3: To make the harissa vinaigrette, combine olive oil, harissa paste, lemon juice, onion powder, minced garlic, and kosher salt in a jar. Shake or whisk until well blended, then chill in the fridge.
Step 4: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place chicken thighs smooth side down and sear for 5–6 minutes. Flip and cook for another 4–5 minutes until chicken reaches an internal temperature of 160°F. Let rest before chopping.
Step 5: Assemble the bowls by layering cooked rice and mixed greens. Top with chopped chicken, avocado slices, pickled onions, marinated cucumbers and tomatoes, crumbled feta, and a dollop of hummus. Drizzle with harissa vinaigrette and serve with pita chips or your choice of pita bread or naan.

Tips & Variations

If you are sensitive to heat, start with less harissa paste and adjust according to taste.
Prep all ingredients separately ahead of time for quick assembly when ready to serve.
For a vegetarian option, replace chicken with grilled tofu or roasted chickpeas.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate to maintain freshness. Reheat the chicken gently in a skillet or microwave before assembling bowls again.

How to Serve

A white bowl filled with a colorful salad that has five layers: at the bottom, little white grains; on the right side, chopped green parsley with small red diced tomatoes mixed in; at the center top, grilled pieces of brown chicken with grill marks; at the left top, thin slices of bright green cucumber; and at the bottom left, thin slices of pale purple onion. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may cook faster and tend to be leaner and less juicy than thighs. Adjust cooking time accordingly and be careful not to overcook.

How spicy is this dish?

The spice level depends on the amount of harissa paste used. You can adjust the quantity to suit your taste, starting with less for a milder flavor and increasing for more heat.

anna orden