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This hearty CAVA-inspired honey harissa chicken bowl brings Mediterranean flavors right to your kitchen. The tender chicken marinated in a sweet-spicy honey harissa sauce pairs perfectly with fresh toppings and a warm pita for a restaurant-quality meal at home.
I first made this recipe after craving CAVA but not wanting to leave the house during a rainstorm. Now it has become our weekly tradition for Sunday dinner prep, with everyone building their own perfect bowl.
Ingredients
- Boneless skinless chicken thighs: perfect for absorbing the marinade and staying juicy after cooking
- Harissa paste: provides the signature spicy North African flavor that makes this dish special
- Honey: balances the heat with a touch of sweetness and helps create beautiful caramelization
- Fresh lemon juice: adds brightness and tenderizes the chicken
- Basmati rice: offers the perfect fluffy base for soaking up all the delicious sauce
- Fresh toppings: like avocado, pickled onions, and feta create layers of texture and flavor
- Quality olive oil: use your best bottle for the vinaigrette as the flavor really shines through
Step-by-Step Instructions
- Marinate the Chicken:
- Combine chicken with olive oil, harissa paste, honey, lemon juice, garlic, salt and pepper in a bowl or plastic bag. This step can be done quickly with just 30 minutes of marinating time, but letting it sit overnight creates incredibly flavorful chicken with deeper flavor penetration.
- Prep the Toppings:
- While the chicken marinates, cook your basmati rice according to package directions. This is also the perfect time to prepare all your toppings. Drizzle a little olive oil over your mixed greens for a light coating that helps the vinaigrette stick better later.
- Make the Vinaigrette:
- Combine extra virgin olive oil, harissa paste, lemon juice, onion powder, minced garlic and salt in a jar and shake well. The vinaigrette tastes even better when it has time to sit in the refrigerator while you cook the chicken, allowing the flavors to meld together beautifully.
- Cook the Chicken:
- Heat olive oil in a large skillet until shimmering then place chicken smooth side down without moving for 5 to 6 minutes. This patience creates a gorgeous golden crust. Flip and cook another 4 to 5 minutes until the internal temperature reaches about 160°F, as it will continue cooking to the safe 165°F while resting.
- Assemble the Bowls:
- Layer greens, rice and your chosen toppings in serving bowls. Roughly chop the rested chicken into bite sized pieces and arrange on top. Drizzle generously with the harissa vinaigrette and serve with warm pita bread for a complete experience.
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Our family particularly loves this recipe because it reminds us of our favorite vacation to Greece where we first fell in love with these Mediterranean flavors. The harissa paste might seem specialty but has become a staple in our refrigerator for adding instant depth to so many dishes.
Storage Tips
This CAVA inspired bowl is perfect for meal prepping. Store the chicken, rice, and vinaigrette separately from the fresh toppings in airtight containers in the refrigerator. The chicken will stay delicious for up to 4 days, and you can reheat just the chicken and rice before adding cold toppings. The vinaigrette may solidify slightly in the refrigerator due to the olive oil, but a quick 10 seconds in the microwave or 30 minutes at room temperature will bring it back to drizzling consistency.
Customize Your Bowl
What makes this recipe so special is how easily you can adapt it to personal preferences. For a lower carb option, use cauliflower rice instead of basmati. If you prefer a creamier sauce, add a dollop of Greek yogurt to the bowls. Veggie lovers can double up on the marinated cucumbers and tomatoes. For a more substantial meal, add roasted eggplant or bell peppers. Every bowl can be unique while using the same core components.
Harissa 101
Harissa is a North African chili paste that varies in heat level depending on the brand. Traditionally made with roasted red peppers, chili peppers, olive oil, and spices like garlic, caraway and coriander, this versatile condiment adds incredible depth to the chicken and vinaigrette. Most grocery stores now carry harissa paste in the international foods section. If you find mild harissa, you might want to add a bit more to achieve the signature spice level. Rose harissa, which includes rose petals, adds a floral complexity that works beautifully with the honey in this recipe.
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Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
Yes, you can use chicken breast instead of thighs. Just adjust the cooking time since breasts tend to cook faster and may dry out if overcooked.
- → How do I adjust the spice level in this dish?
You can control the spice by adding more or less harissa paste. For a milder flavor, reduce the harissa in both the marinade and vinaigrette.
- → Can I meal prep this dish in advance?
Yes, you can marinate the chicken and prepare the toppings in advance. Store everything separately in airtight containers and assemble the bowls when ready to serve.
- → What substitutes can I use for harissa paste?
If you don't have harissa paste, you can try a mix of chili paste, smoked paprika, and a touch of cumin for a similar flavor profile.
- → What other sides can I serve with this dish?
Besides basmati rice and pita, you can serve roasted vegetables, quinoa, or couscous to complement the chicken and toppings.