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CAVA Honey Harissa Chicken Bowl - Easy Mediterranean Recipe

CAVA Honey Harissa Chicken Bowl – Easy Mediterranean Recipe

Description

Welcome to a delectable journey through Mediterranean flavors! Today, we’re diving into a delicious CAVA Honey Harissa Chicken Bowl Recipe that’s perfect for lunch or dinner. This dish blends sweet, spicy, and tangy flavors with tender chicken, fresh greens, and warm pita bread, all served over a bed of basmati rice. You’ll love how easy it is to prepare this recipe, making it a top choice for meal preps and busy weeknights.

Ingredients

Scale

 

Honey Harissa Chicken Thighs:

  • 1 1/2 lbs boneless skinless chicken thighs
  • 4 Tablespoons olive oil (divided)
  • 2 Tablespoons Harissa paste (adjust based on your preferred spice level)
  • 1 Tablespoon honey
  • Juice from 1/2 a lemon
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Hot Harissa Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons Harissa paste
  • 2 Tablespoons lemon juice (freshly squeezed)
  • 1/2 teaspoon onion powder
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt

Bowl and Toppings:

  • 2 cups Cooked Basmati rice (1 cup uncooked)
  • Mixed salad greens (tossed with olive oil)
  • 1 Ripe avocado, sliced
  • Pickled red onions (homemade or store-bought)
  • Crumbled feta (or Crazy feta)
  • Marinated cucumbers and tomatoes (store-bought or homemade)
  • Hummus (optional)
  • Pita Chips, pita bread, or naan for serving

Instructions

Step 1: Marinate the Chicken

  1. In a large bowl, combine 2 tablespoons olive oil, harissa paste, honey, lemon juice, garlic, salt, and pepper.
  2. Add the chicken thighs, ensuring they are well-coated in the marinade.
  3. Cover and refrigerate for at least 30 minutes (or overnight for a deeper flavor).

Step 2: Prep the Toppings

While the chicken is marinating, prepare your toppings:

  • Cook the basmati rice according to package instructions.
  • Slice the avocado, chop the tomatoes and cucumbers, and get the pickled onions ready.
  • Drizzle a little olive oil over the mixed greens to keep them fresh.

Step 3: Make the Hot Harissa Vinaigrette

In a small jar, add the olive oil, harissa paste, lemon juice, onion powder, garlic, and salt. Shake well until fully combined. Place in the refrigerator to chill until ready to use.

Step 4: Cook the Chicken

  1. Heat 2 tablespoons olive oil in a skillet over medium-high heat.
  2. Once the oil is hot, add the chicken thighs smooth side down.
  3. Sear for 5-6 minutes until golden-brown, then flip and cook for an additional 4-5 minutes or until the internal temperature reaches 165°F.
  4. Transfer to a cutting board and let the chicken rest before slicing.

Step 5: Assemble the Bowls

  1. In each bowl, add a generous base of mixed greens and basmati rice.
  2. Top with the sliced honey harissa chicken, avocado slices, pickled onions, marinated cucumbers, and feta.
  3. Drizzle with hot harissa vinaigrette and serve with pita chips or warm pita bread on the side.

Equipment

Notes

  • Adjust Spice Levels: If you prefer a milder dish, reduce the amount of harissa paste or choose a mild version.
  • Marination Time Matters: For the best flavor, marinate the chicken overnight.
  • Make it Dairy-Free: Swap out the feta for a dairy-free alternative, or simply skip it altogether.
  • Go Green: Use baby spinach, arugula, or kale as an alternative base for your greens.

Find it online: https://optimalrecipes.com/cava-honey-harissa-chicken-bowl-easy-mediterranean-recipe/