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Hot Honey Harissa Chicken Bowls (Copycat Cava Bowl Recipe)

Sweet and spicy chicken bowls with creamy hummus, tzatziki, and pickled red onions—an easy and flavorful dinner to add to your weekly rotation!
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Prep Time: 1 hour
Servings: 6
Author: Mae Martin

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.

Notes

*Every brand of harissa differs in spiciness, so taste as you go along and add more honey if it becomes too spicy.