Name: CAVA Honey Harissa Chicken Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 pounds boneless, skinless chicken thighs; 2 tablespoons olive oil; 2 tablespoons honey; 2 tablespoons red wine vinegar; 1 tablespoon lemon juice; 1 tablespoon tomato paste; 1 tablespoon smoked paprika; 2 tablespoons harissa paste; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Why You’ll Love CAVA Honey Harissa Chicken Bowls Recipe

There are several reasons this dish stands out:

Quick weeknight dinner: It’s simple to prep, cook, and assemble, making it perfect for busy evenings or meal prep.
Balanced flavor: The sweetness of honey softens the heat of the harissa paste, giving you a harmonious blend of flavors.
Flexible and customizable: You can swap proteins, grains, or toppings as needed.
Complete meal in a bowl: You get protein, healthy fats, vegetables, and carbs all in one dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Honey Harissa Chicken Marinade

Boneless skinless chicken thighs
Olive oil
Harissa paste
Honey
Lemon juice
Garlic
Kosher salt
Black pepper

Hot Harissa Vinaigrette

Olive oil
Harissa paste
Lemon juice
Onion powder
Garlic
Kosher salt

Bowl & Toppings

Cooked basmati rice
Mixed salad greens
Avocado
Pickled red onions
Crumbled feta or “crazy feta”
Marinated cucumbers and tomatoes
Hummus
Pita chips, pita bread, or naan for serving

Directions

Marinate the chicken. In a bowl or resealable bag, combine chicken thighs with half the olive oil, harissa paste, honey, lemon juice, garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes (or overnight for deeper flavor).
Prep toppings and cook rice. While the chicken marinates, cook basmati rice per package instructions. Prepare the greens, slice the avocado, ready the pickled onions, feta, cucumbers, tomatoes, and hummus.
Make the vinaigrette. In a jar or small bowl, whisk together olive oil, harissa paste, lemon juice, onion powder, garlic, and salt. Chill until ready to assemble.
Cook the chicken. Heat remaining olive oil in a skillet over medium‑high heat. Place the chicken thighs smooth side down and sear without moving for about 5–6 minutes, until deeply golden. Flip and cook for another 4–5 minutes (or until internal temperature reaches ~160 °F). Transfer to a cutting board and roughly chop.
Assemble the bowls. Distribute the greens and rice among serving bowls. Top with chopped chicken and your desired toppings. Drizzle the harissa vinaigrette over each bowl. Serve with warm pita or naan on the side.

Servings and timing

Servings: 5 bowls
Prep time: 10 minutes
Marinade time: 30 minutes
Total time: 40 minutes

Variations

Swap chicken thighs for chicken breasts, meatballs, tofu, or falafel.
Use brown rice, quinoa, or lentils instead of basmati rice.
Omit or replace feta for dairy‑free versions; skip or use a creamy dairy‑free alternative.
Add or switch toppings such as chickpeas, kalamata olives, red pepper, or fresh herbs.
Serve with a tzatziki drizzle (yogurt, grated cucumber, lemon, garlic, dill) instead of or alongside the harissa vinaigrette.

Storage/Reheating

Store leftovers in airtight containers in the fridge for up to 4 days, keeping chicken, rice, dressing, and toppings separate for best texture.
To reheat, gently warm the chicken and rice in the microwave or on the stovetop. Reassemble the bowl and drizzle with dressing just before serving.

FAQs

What is harissa?

Harissa is a spicy chili paste originating from North Africa, typically made from chili peppers, spices like cumin and coriander, and sometimes garlic. It adds warmth and depth to dishes.

Is this dish very spicy?

It has a spicy kick thanks to the harissa, but the honey balances some of that heat. You can adjust the amount of harissa to suit your spice tolerance.

Can I use chicken breast instead of thighs?

Yes, you can. Thighs stay juicier, but chicken breast works too if you’re careful not to overcook it.

Can I make this recipe dairy-free?

Yes — simply omit the feta (or use a dairy‑free version) and only include toppings you prefer without dairy.

Can I marinate the chicken overnight?

Absolutely. Marinating overnight enhances the flavor. Just cover it tightly in the fridge.

How can I make “crazy feta”?

Combine feta, diced jalapeño, red onion, and olive oil in a food processor and blend until smooth.

Is this recipe freezer-friendly?

You can freeze cooked chicken and rice, but it’s best to freeze in portions without wet toppings or dressings. Thaw overnight in the fridge and reheat gently.

What if I don’t have harissa paste?

You can substitute with a mix of sriracha, smoked paprika, cayenne, and tomato paste — adjust quantities to taste.

Can I make this vegan?

Yes — replace chicken with tofu or chickpeas, omit feta, and use whatever plant‑based toppings you enjoy.

How do I reduce sodium in this recipe?

Use low‑sodium broth (if substituting), reduce or skip added salt, and use a milder harissa paste.

Conclusion

If you’re craving a bowl packed with bold flavor, balanced spice, and satisfying textures, these CAVA Honey Harissa Chicken Bowls are a winner. They’re versatile, customizable, and easy enough for a weeknight. Give it a try, and feel free to experiment with toppings and swaps that suit your tastes.