CAVA-Style Honey Harissa Chicken Bowl
Bring the flavors of your favorite Mediterranean-inspired CAVA bowl straight to your kitchen with this easy and flavorful Honey Harissa Chicken Bowl. Tender chicken thighs are marinated in a bold blend of harissa, honey, lemon, and garlic, then seared until golden and juicy. Served over a bed of fluffy basmati rice and fresh greens, and topped with vibrant extras like avocado, pickled onions, creamy feta, and tangy marinated cucumbers, this bowl is a complete and satisfying meal. A drizzle of homemade hot harissa vinaigrette pulls everything together with a spicy, citrusy kick, and a warm pita on the side makes it absolutely irresistible.
- Total Time: 40 minutes
Ingredients
For the Honey Harissa Chicken:
1½ pounds boneless, skinless chicken thighs
4 tablespoons olive oil, divided
2 tablespoons harissa paste
1 tablespoon honey
Juice from ½ a lemon
2 garlic cloves, minced
1 teaspoon kosher salt
¼ teaspoon black pepper
For the Hot Harissa Vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons harissa paste (adjust to taste)
2 tablespoons lemon juice (from about ½ a lemon)
½ teaspoon onion powder
2 garlic cloves, minced or ½ teaspoon garlic powder
1 teaspoon kosher salt
For the Bowls and Toppings:
2 cups cooked basmati rice (from 1 cup uncooked rice)
Mixed salad greens tossed with olive oil
1 ripe avocado, sliced
Pickled red onions (store-bought or homemade)
Crumbled feta or “crazy feta” (see Note 3)
Marinated cucumbers and tomatoes (see Note 4)
Hummus, to taste
Pita chips, warm pita bread, or naan for serving
Instructions
Start by marinating the chicken. In a bowl or resealable bag, combine the chicken thighs with 2 tablespoons olive oil, harissa paste, honey, lemon juice, garlic, salt, and black pepper. Mix well to coat, then refrigerate for at least 30 minutes or up to overnight for more intense flavor.
While the chicken marinates, cook the basmati rice according to the package directions. Prep your toppings—slice the avocado, crumble the feta, toss the greens lightly with olive oil, and set out the pickled onions, cucumbers, tomatoes, and hummus. If you’re making crazy feta or homemade marinated veggies, now’s the time.
Make the vinaigrette by combining the olive oil, harissa paste, lemon juice, onion powder, garlic, and salt in a jar. Shake or whisk until well blended and refrigerate until ready to use.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot and shimmering, place the chicken thighs in the skillet smooth-side down. Cook for 5 to 6 minutes undisturbed, until they develop a nice sear. Flip and continue cooking another 4 to 5 minutes, or until the internal temperature reaches 160°F. Remove from heat and let rest a few minutes, during which time the temp will rise to a safe 165°F. Transfer to a cutting board and roughly chop into bite-sized pieces.
To assemble the bowls, start with a layer of rice and greens, then add the chopped chicken. Arrange your toppings to taste—avocado, feta, pickled onions, marinated cucumbers and tomatoes, hummus, and a drizzle of the spicy vinaigrette. Serve warm pita or pita chips on the side and enjoy
Notes
Harissa Paste: Harissa is a North African chili paste that brings smoky heat and depth. You can find it in most major grocery stores or online. The spice level varies by brand, so taste and adjust accordingly.
Basmati Rice: One cup of uncooked basmati rice will yield about two cups cooked, which is enough for four bowls. Jasmine rice is also a great substitute.
Crazy Feta: To make your own, blend 8 oz of feta cheese with 1 tablespoon finely diced jalapeño, 2 tablespoons red onion, and 2 tablespoons olive oil until smooth and creamy.
Marinated Cucumbers and Tomatoes: If you can’t find these pre-made, toss 1 cup of chopped tomatoes with 1 cup diced Persian or English cucumber, 1–2 tablespoons olive oil, 1 tablespoon red wine vinegar, and a pinch of dried dill, basil, thyme, and salt. Let them marinate for at least 10 minutes before serving.
Make-Ahead Tips: You can prep the vinaigrette, toppings, and even the chicken a day in advance to make assembly fast and easy during the week.