This homemade CAVA bowl showcases tender chicken marinated in a flavorful honey harissa sauce, paired with fresh Mediterranean-style toppings. It’s served over a mix of basmati rice and crisp lettuce, finished with a spicy harissa vinaigrette and a side of warm pita bread. Love rice bowls? Don’t miss out on copycat Sweetgreen harvest bowls, ground turkey teriyaki rice bowls, or honey garlic salmon rice bowls!
WHY YOU’LL LOVE THIS HONEY HARISSA CHICKEN CAVA BOWL RECIPE
Skip the takeout and enjoy making your own CAVA-inspired bowls at home! Here’s why this recipe is a must-try:
- Perfect for busy weeknights: Easy to prep, assemble, and clean up, this recipe is a lifesaver for quick weeknight dinners or meal prep for the week ahead. It’s a crowd-pleaser the whole family will enjoy.
- Unbeatable flavor: The sweetness of honey perfectly balances the bold heat of harissa paste, creating a sweet, spicy, and savory combination you don’t often find in one dish.
- Completely customizable: From the rice base to the protein, veggies, and homemade vinaigrette, every part of this recipe can be adjusted to suit your tastes or what you have on hand. Make it weekly and never get bored!
- A hearty, wholesome meal: Packed with protein from the chicken, healthy fats, and a variety of vegetables, this bowl is as satisfying as it is nutritious—a full meal in every bite!
INGREDIENTS
Honey Harissa Chicken Thighs
- 1 ½ lbs boneless, skinless chicken thighs
- 4 tbsp olive oil, divided
- 2 tbsp harissa paste (see Note 1)
- 1 tbsp honey
- Juice of ½ a lemon
- 2 cloves garlic, minced
- 1 tsp kosher salt
- ¼ tsp black pepper
Hot Harissa Vinaigrette
- ¼ cup extra virgin olive oil (high quality)
- 2 tbsp harissa paste (adjust for spice level)
- 2 tbsp lemon juice (juice of ½ a lemon)
- ½ tsp onion powder
- 2 garlic cloves, minced (or ½ tsp garlic powder)
- 1 tsp kosher salt
Bowl and Toppings
- 2 cups cooked basmati rice (1 cup uncooked, see Note 2)
- Mixed salad greens, tossed with olive oil
- 1 ripe avocado, sliced
- Pickled red onions (homemade or store-bought, to taste)
- Crumbled feta or Crazy Feta (see Note 3)
- Marinated cucumbers and tomatoes (homemade or store-bought, see Note 4)
- Hummus, to taste
- Pita chips, pita bread, or naan for serving
INSTRUCTIONS
- Marinate the Chicken
In a medium bowl or large plastic bag, combine chicken thighs with 2 tablespoons olive oil, harissa paste, honey, lemon juice, garlic, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes or overnight for deeper flavor. - Prepare the Toppings
While the chicken marinates, cook the rice according to package instructions. Prepare all your desired toppings, including tossing the greens with a drizzle of olive oil. - Make the Vinaigrette
In a medium jar, combine all vinaigrette ingredients. Whisk or shake until emulsified. Chill in the refrigerator while the chicken cooks. - Cook the Chicken
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, place chicken thighs smooth side down. Cook without moving for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes, or until the internal temperature reaches 160°F (target 165°F while resting). Transfer chicken to a cutting board and let rest. - Assemble the Bowls
Divide greens, rice, and toppings among serving bowls. Roughly chop the rested chicken and add to each bowl. Drizzle with the prepared harissa vinaigrette and serve with warm pita bread or chips.
NOTES
- Harissa Paste: A spicy, aromatic chili paste available at most grocery stores or online. Adjust the amount to your spice preference.
- Rice Options: Swap basmati for jasmine rice, brown rice, or even quinoa for variety.
- Crazy Feta: A whipped feta spread with jalapeños and herbs. Substitute with regular feta if unavailable.
- Marinated Veggies: Quick pickle cucumbers and tomatoes in olive oil, lemon juice, garlic, and herbs for a burst of flavor.
