CAVA-Style Honey Harissa Chicken Bowl (Print-Friendly Version)

Tender harissa chicken served over rice, greens, and topped with feta, pickled onions, vinaigrette, and pita.

# What You'll Need:

→ Honey Harissa Chicken

01 - 680 g boneless, skinless chicken thighs
02 - 4 tablespoons olive oil, divided
03 - 2 tablespoons harissa paste
04 - 1 tablespoon honey
05 - Juice from 0.5 lemon
06 - 2 garlic cloves, minced
07 - 1 teaspoon kosher salt
08 - 0.25 teaspoon black pepper

→ Hot Harissa Vinaigrette

09 - 60 ml extra virgin olive oil
10 - 2 tablespoons harissa paste
11 - 2 tablespoons lemon juice
12 - 0.5 teaspoon onion powder
13 - 2 garlic cloves, minced or 0.5 teaspoon garlic powder
14 - 1 teaspoon kosher salt

→ Bowls and Toppings

15 - 2 cups cooked basmati rice
16 - Mixed salad greens tossed with olive oil
17 - 1 ripe avocado, sliced
18 - Pickled red onions
19 - Crumbled feta or blended feta cheese with jalapeño, red onion, and olive oil
20 - Marinated cucumbers and tomatoes
21 - Hummus, to taste
22 - Warm pita bread, pita chips, or naan for serving

# How to Make It:

01 - Combine chicken thighs with 2 tablespoons olive oil, harissa paste, honey, lemon juice, minced garlic, salt, and black pepper. Mix thoroughly and refrigerate for at least 30 minutes, or up to overnight for enhanced flavor.
02 - While the chicken marinates, cook basmati rice according to package instructions. Prepare toppings by slicing the avocado, crumbling the feta, tossing greens with olive oil, and arranging pickled onions, marinated cucumbers, tomatoes, and hummus.
03 - Whisk together extra virgin olive oil, harissa paste, lemon juice, onion powder, garlic, and kosher salt until well blended. Store in the refrigerator until ready to use.
04 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place chicken thighs smooth-side down and sear undisturbed for 5 to 6 minutes. Flip and cook an additional 4 to 5 minutes, or until internal temperature reaches 71°C. Remove from heat, let rest, then cut into bite-sized pieces.
05 - Layer cooked rice and salad greens in each bowl. Add chopped chicken, then top with avocado, feta, pickled onions, marinated cucumbers and tomatoes, and hummus. Drizzle with harissa vinaigrette. Serve with warm pita or pita chips alongside.

# Additional Tips:

01 - Harissa paste offers a unique smoky heat; adjust quantity based on desired spice level.
02 - Basmati or jasmine rice can be used interchangeably to achieve a light, aromatic grain base.
03 - For a creamy feta option, blend feta with jalapeño, red onion, and olive oil until smooth.
04 - Marinated cucumbers and tomatoes add brightness and can be prepared ahead by tossing with olive oil, red wine vinegar, and herbs.
05 - Prepare toppings and vinaigrette in advance for efficient assembly during busy days.

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