CAVA Honey Harissa Chicken Bowls 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 Directions: 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 ingredientsolive 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) | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 500 kcal per serving | Servings: 4 servings 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. With a base of fluffy Basmati rice and mixed greens, these bowls are finished with a spicy Hot Harissa Vinaigrette, offering just the right amount of heat. Serve with warm pita bread or crunchy pita chips for a complete and satisfying meal. Whether youre meal prepping or serving them fresh, these bowls are sure to impress with their vibrant flavors and easy preparation.
