Name: CAVA Honey Harissa Chicken Bowls
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs; 1/4 cup harissa paste; 2 tbsp honey; 2 tbsp olive oil; 2 tbsp plain Greek yogurt; 2 tbsp lemon juice (freshly squeezed); 2 garlic cloves, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper; 2 cups cooked brown rice or basmati rice; 1 cup hummus; 1 cup diced cucumber; 1 cup halved cherry tomatoes; 1/2 cup thinly sliced red onion; 1/2 cup crumbled feta cheese; 1/4 cup chopped fresh parsley; Extra lemon wedges, for serving

Hey y’all! If you’re craving a vibrant meal packed with bold, tangy, and sweet flavors, these CAVA Honey Harissa Chicken Bowls are your new go-to. Inspired by the ever-popular Mediterranean chain, this recipe is loaded with juicy Chicken, creamy hummus, crisp veggies, and a zesty honey harissa kick. Perfect for meal prep, family dinners, or lunch on the go—you’re about to fall in love with healthy comfort food. Let’s get cooking!

Why You’ll Love This

Meal prep friendly and great for leftovers.
Balanced with protein, veggies, and grains for a wholesome meal.
Adjustable spice level to suit any palate.
Packed with Mediterranean flavors and textures.
Fresh, customizable, and always satisfying!

Ingredients

1 1/2 lbs boneless, skinless Chicken thighs
1/4 cup harissa paste
2 tbsp honey
2 tbsp olive oil
2 tbsp plain Greek yogurt
2 tbsp lemon juice (freshly squeezed)
2 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 cups cooked brown rice or basmati rice
1 cup hummus
1 cup diced cucumber
1 cup halved cherry tomatoes
1/2 cup thinly sliced red onion
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
Extra lemon wedges, for serving

Directions

1. Marinate the Chicken

In a bowl, whisk together harissa paste, honey, olive oil, Greek yogurt, lemon juice, garlic, smoked paprika, cumin, salt, and black pepper until smooth.
Add Chicken thighs to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours for best flavor.

2. Cook the Chicken

Preheat your oven to 425°F (220°C) or preheat a grill to medium-high heat.
Arrange marinated chicken on a lined baking sheet or grill grate.
Bake or grill for 18-22 minutes, flipping halfway, until the chicken reaches an internal temp of 165°F (74°C) and develops a golden brown glaze.
Let the chicken rest for 5 minutes, then slice into strips.

3. Prepare Bowl Components

While chicken cooks, prepare rice according to package instructions.
Chop vegetables and keep toppings ready for assembly.

4. Assemble the Bowls

Scoop a generous serving of rice into each bowl.
Add sliced chicken, then arrange hummus, cucumber, cherry tomatoes, red onion, feta, and parsley around the bowl.
Garnish with extra lemon wedges and drizzle with olive oil, if desired.

Notes

For spicier chicken, add an extra tablespoon of harissa paste to the marinade.
Use pre-cooked rice for quick assembly and easy meal prep.
Marinate the chicken overnight for extra tenderness and flavor penetration.

Variations

Swap chicken for roasted chickpeas to make it vegetarian.
Use quinoa or cauliflower rice instead of regular rice.
Add kalamata olives or pickled onions for more Mediterranean zest.

Required Equipment

Large mixing bowl
Whisk
Baking sheet or grill
Chef’s knife
Cutting board
Meat thermometer
Serving bowls

Storage Instructions

Store chicken and rice in separate airtight containers in the fridge for up to 4 days.
Keep chopped veggies and toppings covered and refrigerated. Assemble fresh when serving.
Freeze leftover cooked chicken for up to 2 months; thaw and reheat gently before serving.

Pairings and Serving Recommendations

Serve with warm pita bread or naan on the side.
Add a simple Greek salad for extra veggies and crunch.
Pair with a chilled glass of white wine or sparkling water with lemon.

Pro Tips for Best Results

Always rest the chicken after cooking to keep juices locked in.
Slice vegetables just before serving for maximum crunch.
Layer bowls warm to help flavors mingle deliciously.

FAQ

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well, but reduce the cooking time by about 5 minutes to prevent dryness.

Is there a substitute for harissa paste?

You can use sriracha mixed with smoked paprika and cumin for a quick alternative, though the flavor will be slightly different.

Are these bowls gluten-free?

Yes, as long as you use certified gluten-free rice and check labels on all pre-made ingredients.

CAVA Honey Harissa Chicken Bowls

Why You’ll Love This

Ingredients