Hot Honey Harissa Chicken Bowls
Sweet and spicy chicken bowls with creamy hummus, tzatziki, and pickled red onions—an easy and flavorful dinner to add to your weekly rotation!
If I had to choose my ideal eating vessel, it would be a bowl. I swear it makes food taste better—I don’t make the rules. And ever since I discovered Cava (basically a Mediterranean Subway), I’ve been craving a good rice bowl like nobody’s business. But the thing is, just one bowl at Cava costs $14! Luckily, these hot honey harissa bowls taste just as good as Cava’s (and are much cheaper)!
How to Make Them
These bowls are super simple—all you need to do is marinate the chicken, cook, and assemble! That said, here are a few tips to keep in mind:
- Let the chicken marinate for at least 30 minutes. The more time it has to rest, the more flavor it will have—you can let it marinate in the fridge for up to 24 hours.
- Taste as you go. Harissa has a big role in this recipe, but each brand of harissa varies in its spiciness. You’ll need to taste the marinade and vinaigrette as you go to make sure all the flavors are balanced.
- Customize as needed. Feel free to add whatever toppings and substitutions you want. The harissa vinaigrette compliments the chicken, but you can substitute it for your favorite dressing, too!
How to Store Leftovers
I’m not a big meal-prepper, but these bowls are a great recipe to make ahead for easy lunches throughout the week! If you can, I recommend storing the chicken separately from everything else and using fresh rice when reheating (the microwavable rice packets from Trader Joe’s are my favorite).
The Best Bowl Toppings
To me, rice bowls are simply a vessel for toppings. Don’t be afraid to get creative and use anything you have on hand! Here are a few ideas to get you started:
- Sauces like hummus, tzatziki, or muhummara.
- Cucumber-tomato salad.
- Pickled red onions.
- Pita chips or pita bread.
- Roasted veggies.
- Sliced avocado.
- Za’atar or sesame seeds.
- Greens.
- Roasted corn.
If you try this recipe, be sure to tag me—I love seeing your recreations!
Hot Honey Harissa Chicken Bowls (Copycat Cava Bowl Recipe)
Ingredients
For the harissa chicken marinade
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons harissa paste*
- 2 tablespoons lemon juice
- 3-4 cloves fresh garlic, grated
- 1-2 teaspoons honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt, or ½ teaspoon Morton's salt
- ¼ teaspoon black pepper
For the harissa vinaigrette dressing (optional)
- 2-3 tablespoons harissa paste*
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1-2 cloves fresh garlic, grated
- 1 tablespoon honey
- Salt and pepper, to taste
To serve
- 4 cups cooked rice
- Hummus, tzatziki, cucumber-tomato salad, feta, and pickled red onions
Instructions
- Make the chicken. Mix all of the marinade ingredients into a bowl and taste for seasoning, adding more honey or salt if needed. Chop the chicken into bite-sized pieces and add to the bowl, mixing until well combined. Cover the bowl with plastic wrap and set aside for at least 30 minutes or refrigerate for up to 24 hours.
- Heat a tablespoon of olive oil in a cast iron skillet over medium-high. Once hot, add the chicken to the pan. Sear the chicken for 3-4 minutes on each side, until cooked through (you may need to reduce the heat if the marinade starts to burn). Once cooked, set the chicken aside to rest.
- In the meantime, make the dressing (optional). Pour all the ingredients for the dressing into a mason jar, starting with the minimum amount of harissa paste. Screw the lid on and shake well, until combined, then taste and adjust as necessary.
- Assemble the bowls. Spoon a serving of rice into a bowl, then top with the chicken and toppings of choice. Pour over the harissa vinaigrette and serve warm.
