Description
These bold and flavorful Cava Honey Harissa Chicken Bowls are loaded with juicy marinated chicken, fresh veggies, fluffy basmati rice, creamy feta, and a spicy-sweet harissa vinaigrette. Inspired by Mediterranean flavors, this dish is easy to prepare in under an hour, making it a perfect healthy and satisfying dinner option.
Ingredients
Scale
Honey Harissa Chicken Marinade
- 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
Hot Harissa Vinaigrette
- 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
Bowl & Toppings
- 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
- Marinate the Chicken: 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. Mix well to coat all pieces evenly. Marinate in the refrigerator for at least 30 minutes or up to overnight to allow flavors to develop.
- Prepare Toppings: While the chicken marinates, cook the basmati rice according to package instructions until fluffy. Slice the avocado, crumble the feta cheese, and prepare the mixed salad greens, pickled red onions, and marinated cucumbers and tomatoes so they are ready to assemble.
- Make Vinaigrette: In a jar or small bowl, combine olive oil, harissa paste, lemon juice, onion powder, minced garlic (or garlic powder), and kosher salt. Shake or whisk vigorously until the vinaigrette is smooth and well blended. Chill in the fridge until ready to serve.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs smooth side down in the hot pan and sear for 5–6 minutes undisturbed. Flip and cook for another 4–5 minutes until the internal temperature reaches 160°F (71°C). Remove from heat and let the chicken rest for a few minutes before chopping into bite-sized pieces.
- Assemble the Bowls: Divide cooked basmati rice and mixed salad greens evenly into four bowls. Top each bowl with chopped honey harissa chicken, sliced avocado, pickled red onions, marinated cucumbers and tomatoes, crumbled feta, and a dollop of hummus. Drizzle generously with the harissa vinaigrette and serve alongside pita chips, pita bread, or naan.
Notes
- Spice Level Tip: Start with less harissa paste if you are sensitive to heat; you can add more to taste.
- Make-Ahead Friendly: Prepare the chicken marinade, rice, and toppings in advance and assemble bowls just before serving for convenience.
- Vegetarian Option: Replace chicken with grilled tofu or roasted chickpeas for a meat-free version.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dinner, Bowls
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Honey Harissa Chicken, Mediterranean Bowl, Chicken Bowls, Harissa Vinaigrette, Healthy Dinner, Basmati Rice Bowl
