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CAVA Honey Harissa Chicken Bowl Recipe

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3.9 from 7 reviews

This CAVA Honey Harissa Chicken recipe features tender, juicy chicken thighs marinated in a flavorful blend of harissa paste, honey, lemon, and garlic. The chicken is pan-seared to a golden brown and served over fluffy basmati rice with fresh greens, creamy avocado, pickled red onions, crumbled feta, marinated cucumbers and tomatoes, and a vibrant harissa-lemon vinaigrette. Finished with warm pita chips and hummus, this dish offers a deliciously balanced meal inspired by Mediterranean flavors in under 40 minutes.

Ingredients

For the Chicken Marinade

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

For the Harissa Lemon 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

For the Bowl Assembly

  • 2 cups cooked Basmati rice (from 1 cup uncooked)
  • Mixed salad greens, with olive oil to taste for tossing
  • 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

  1. Marinate the chicken: In a medium bowl or large plastic bag, combine the chicken thighs with 2 tablespoons olive oil, 2 tablespoons harissa paste, 1 tablespoon honey, juice of 1/2 lemon, 2 cloves minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight, to allow the flavors to penetrate.
  2. Prep the toppings: While the chicken marinates, cook the basmati rice according to package instructions. Prepare all desired toppings: slice the avocado, toss the mixed greens lightly with olive oil, and get pickled red onions, crumbled feta, marinated cucumbers, and tomatoes ready for serving.
  3. Make the vinaigrette: In a medium jar, combine 1/4 cup extra virgin olive oil, 2 tablespoons harissa paste, 2 tablespoons lemon juice, 1/2 teaspoon onion powder, 2 cloves minced garlic (or garlic powder), and 1 teaspoon kosher salt. Whisk well or close the jar and shake until emulsified. Refrigerate to chill and enhance flavors while cooking the chicken.
  4. Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs smooth side down and sear without moving for 5-6 minutes until a deep golden-brown crust forms. Flip the chicken and cook for an additional 4-5 minutes, or until the internal temperature reaches about 160°F (the chicken will rest to reach the safe serving temperature of 165°F). Transfer chicken to a cutting board to rest.
  5. Assemble the bowls: Divide the cooked rice and tossed greens among serving bowls. Roughly chop the rested chicken and arrange on top. Add sliced avocado, pickled red onions, crumbled feta, and marinated cucumbers and tomatoes as desired. Drizzle the prepared harissa lemon vinaigrette over each bowl. Serve immediately with warm pita chips, pita bread, or naan and hummus on the side.

Notes

  • Marinate chicken overnight for deeper flavor and more tender texture.
  • Use good quality harissa paste for best flavor; adjust quantity for spice preference.
  • Cook basmati rice with a pinch of salt and a little olive oil or butter for enhanced flavor.
  • Pickled red onions and marinated cucumbers and tomatoes can be store-bought or easily made at home.
  • Resting chicken after cooking ensures juicy results and allows the internal temperature to reach safe levels.
  • Serving with pita chips or warm pita bread adds a crunchy or soft complementary texture.

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