CAVA Honey Harissa Chicken Bowls
This bowl takes the bold, slightly smoky spice of harissa and balances it with honey for a perfect sweet-heat chicken. Served over fluffy grains with Mediterranean toppings like hummus, feta, cucumbers, and tomatoes, then finished with a tangy yogurt dressing, it’s a colorful, balanced, and restaurant-worthy meal you can easily make at home.
⏱ Time
Prep Time: 20 minutes
Marinating Time: 30 minutes (recommended)
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
For the Honey Harissa Chicken:
1 ½ lbs (680 g) boneless, skinless chicken thighs (or breasts)
2 tbsp olive oil
2 tbsp honey
2 tbsp harissa paste (mild or spicy, your choice)
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
For the Base:
2 cups cooked basmati rice, brown rice, or couscous
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
For the Bowl Toppings:
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup shredded lettuce or arugula
½ cup hummus (classic or roasted red pepper)
½ cup crumbled feta cheese
½ cup pickled onions (optional)
½ cup Kalamata olives, sliced
For the Yogurt Sauce:
½ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 tsp honey
½ tsp harissa paste (adjust for spice)
Salt & pepper, to taste
Garnish:
Fresh parsley or mint
Lemon wedges
Instructions
1. Marinate the chicken:
In a bowl, whisk olive oil, honey, harissa, lemon juice, garlic, paprika, cumin, salt, and pepper.
Add chicken and coat well. Cover and marinate at least 30 minutes (up to overnight).
2. Cook the chicken:
Grill: Preheat grill to medium-high, cook 5–6 minutes per side until charred and cooked through (165°F / 74°C).
Skillet: Heat 1 tbsp oil in a pan, cook chicken 5–6 minutes per side until golden and caramelized.
Oven: Bake at 425°F (220°C) for 20–25 minutes.
Rest chicken 5 minutes, then slice.
3. Prepare the base:
Toss cooked rice (or couscous) with olive oil, lemon juice, and parsley.
4. Make the yogurt sauce:
Whisk together Greek yogurt, lemon juice, olive oil, honey, harissa, salt, and pepper. Adjust thickness with a splash of water if needed.
5. Assemble the bowls:
Start with rice as the base.
Add sliced honey harissa chicken.
Arrange cucumbers, tomatoes, lettuce, hummus, feta, olives, and pickled onions around the bowl.
Drizzle with yogurt sauce.
6. Serve:
Garnish with parsley and lemon wedges. Enjoy warm or room temperature!
Notes & Tips
For extra flavor, char the chicken slightly—it makes the honey-harissa glaze caramelize beautifully.
Make it low-carb by swapping rice with cauliflower rice.
Great for meal prep—store chicken, sauce, and toppings separately and assemble before eating.
Add roasted veggies (like zucchini or carrots) for more substance.
❓ Frequently asked questions FAQs
Q: What is harissa?
A: Harissa is a North African chili paste made with roasted peppers, spices, and sometimes garlic and lemon. It’s smoky, spicy, and aromatic.
Q: Can I use store-bought harissa?
A: Yes! Brands like Mina, Trader Joe’s, or CAVA’s own harissa work perfectly.
Q: Can I make this dairy-free?
A: Yes—use a dairy-free yogurt for the sauce and skip the feta or replace it with a vegan alternative.
Nutritional Information
Calories: 560
Protein: 42g
Fat: 23g
Carbohydrates: 48g
Fiber: 6g
Sugar: 12g