Cava Honey Harissa Chicken Bowls
A delightful fusion of bold flavors and vibrant colors, featuring juicy chicken thighs roasted with a sweet and spicy harissa glaze, served with basmati rice and crisp salad greens.
Ingredients
Main Protein
- 1.5 lbs boneless skinless chicken thighs Juicy and tender; skinless chicken breasts can be used as an alternative with careful cooking.
Starch/Pasta
- 2 cups cooked basmati rice Rinse before cooking to remove excess starch. Quinoa or couscous can be used as alternatives.
Seasoning/Spice Blend
- 2 tbsp harissa paste Use this Middle Eastern spice blend for a kick of flavor. Can substitute with chili powder and cumin.
- 1 tbsp honey Can substitute with maple syrup.
- 1 tbsp lemon juice Freshly squeezed is best.
- 2 garlic cloves, minced For depth of flavor; can use garlic powder as an alternative.
- 2 tbsp olive oil Extra virgin preferred; avocado oil is a substitute.
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp additional harissa paste
- 1 tbsp additional lemon juice
- ½ tsp onion powder
- ¼ tsp kosher salt (additional)
Aromatics & Vegetables
- 1 avocado sliced
- 2 cups mixed salad greens Can vary based on preference.
- ½ cup pickled red onions Adds acidity and brightness.
- ½ cup crumbled feta Consider using goat cheese for a twist.
- ½ cup marinated cucumbers and tomatoes
- ¼ cup hummus (to taste)
Optional Finishing Ingredients
- pita chips, pita bread, or naan for serving
Instructions
Preparation
- Mix 2 tbsp of harissa paste, 1 tbsp honey, lemon juice, minced garlic, salt, and pepper in a bowl. Coat the chicken thighs evenly with this mixture and let it marinate for at least 10 minutes.
Cooking
- In a large pan over medium heat, add 2 tbsp of olive oil. Once hot, place the marinated chicken in the pan and cook for about 7-8 minutes on each side until golden brown and reaches an internal temperature of 165°F. Remove and let it rest.
- Using the same pan, add the remaining garlic, onion powder, and another tablespoon of harissa paste. Sauté for 2-3 minutes until fragrant, scraping up any brown bits.
- Pour in the cooked basmati rice to the pan, stir well, and cook for another 2-3 minutes on low heat.
Assembly
- Divide the rice mixture into bowls, slice the rested chicken, and place on top.
- Top with mixed salad greens, sliced avocado, pickled red onions, crumbled feta, and marinated cucumbers and tomatoes. Drizzle with hummus.
Serving
- Serve with pita chips or bread on the side.
Notes
Experiment with different salad greens for variety. Customize toppings based on preference. Drizzle with tahini sauce or fresh lemon before serving.