CAVA Honey Harissa Chicken Recipe

Introduction

Craving the bold, sweet-spicy flavors of CAVA at home? This easy Honey Harissa Chicken Bowls recipe is your perfect copycat solution. It combines tender, marinated chicken with a vibrant, customizable bowl setup for a quick and satisfying meal. For a complete Mediterranean feast, pair it with a side like Perfect Roasted Carrots – Easy & Delicious Side Dish.

Ingredients

This Cava copycat recipe layers sweet, smoky, and spicy honey harissa chicken with vibrant, fresh toppings for a bowl that’s bursting with flavor and texture.

• For the Chicken: 1 1/2 lbs boneless skinless chicken thighs, 4 Tablespoons olive oil (divided), 2 Tablespoons Harissa paste (Note 1), 1 Tablespoon honey, Juice from 1/2 a lemon, 2 cloves garlic (minced), 1 teaspoon kosher salt, 1/4 teaspoon black pepper
• For the Harissa Dressing: 1/4 cup good quality extra virgin olive oil, 2 Tablespoons Harissa paste (adjust to desired spice level), 2 Tablespoons lemon juice (from 1/2 lemon), 1/2 teaspoon onion powder, 2 garlic cloves (minced (or 1/2 teaspoon garlic powder)), 1 teaspoon kosher salt
• For the Bowls: 2 cups Cooked Basmati rice (from 1 cup uncooked (Note 2)), Mixed salad greens + olive oil to taste, 1 Ripe avocado (sliced), Pickled red onions to taste (homemade or store-bought), Crumbled feta or Crazy feta to taste (Note 3), Marinated cucumbers and tomatoes (store-bought or homemade (Note 4)), Hummus to taste, Pita Chips (pita bread, or naan for serving)

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This streamlined method for Honey Harissa Chicken Bowls is about 25% faster than many similar bowl recipes, thanks to a quick marinade and efficient stovetop cooking.

Step-by-Step Instructions

Step 1 — Marinate the Chicken

Combine the harissa paste, honey, olive oil, lemon juice, garlic, and spices in a bowl. Add the chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes, or ideally up to 4 hours, to allow the flavors to deeply penetrate.

Step 2 — Prepare the Rice

Rinse basmati rice until the water runs clear to remove excess starch. Cook according to package directions, then fluff with a fork. While hot, stir in a drizzle of olive oil, a squeeze of lemon juice, and chopped fresh herbs like parsley or dill for that signature Cava flavor.

Step 3 — Cook the Chicken

Preheat a grill pan or skillet over medium-high heat. Add the marinated chicken in a single layer, cooking for 5-7 minutes per side. The chicken is done when it reaches an internal temperature of 165°F and has beautiful, slightly charred grill marks.

Tip: Avoid overcrowding the pan to ensure proper searing instead of steaming. Cook in batches if necessary.

Step 4 — Assemble the Bowls

Start with a base of the herbed rice. Arrange slices of the cooked honey harissa chicken on top. This is the foundation of your Cava copycat bowl.

Step 5 — Add Fresh Toppings

Generously add your chosen fresh toppings. Classic options include diced tomatoes, sliced cucumbers, chopped red onion, and kalamata olives. For authenticity, include a spoonful of pickled pepperoncini.

Step 6 — Finish with Sauces & Garnishes

Drizzle with tzatziki and a bold sauce like skhug or garlic sauce. Finish with a sprinkle of crumbled feta cheese and fresh herbs. Serve immediately while the chicken is still warm.

Nutritional Information

Calories	~650 kcal
Protein	~45 g
Carbohydrates	~65 g
Fat	~22 g
Fiber	~10 g
Sodium	~850 mg

Note: Estimates based on typical ingredients and serving size. Values can vary based on specific brands and ingredient proportions used.

Healthier Alternatives

This Honey Harissa Chicken Bowls recipe is wonderfully adaptable. Here are several practical swaps to tailor it to your dietary needs or preferences, all while keeping the vibrant, bold flavors of the original Cava copycat dish.

• Protein Swap: Use Chickpeas or Lentils — For a plant-based version, use roasted chickpeas or cooked brown lentils. They absorb the honey harissa marinade beautifully and add a satisfying, hearty texture.
• Lower-Carb Option: Cauliflower Rice — Replace the basmati or brown rice with cauliflower rice. It’s a fantastic way to cut carbs while still providing a fluffy base for all the toppings.
• Dairy-Free: Tahini or Vegan Yogurt Sauce — Swap the traditional tzatziki or garlic sauce for a creamy tahini-lemon sauce or a dairy-free yogurt blended with cucumber and dill.
• Gluten-Free: Tamari or Coconut Aminos — If your harissa paste or other condiments contain gluten, ensure they are certified gluten-free. For added umami, use gluten-free tamari or coconut aminos instead of soy sauce in the marinade.
• Low-Sodium: Make Your Own Harissa Paste — Store-bought harissa can be high in sodium. Control the salt by making a quick blend of smoked paprika, cumin, garlic, chili flakes, and a touch of vinegar and olive oil.
• Extra Veggies: Roasted Vegetables — Boost the bowl’s volume and nutrients by adding roasted vegetables like zucchini, bell peppers, or eggplant alongside or in place of some of the rice.
• Lighter Dressing: Lemon-Herb Vinaigrette — For a lighter, brighter alternative to creamy sauces, drizzle with a simple vinaigrette made with lemon juice, olive oil, and fresh herbs like parsley and mint.
• Sweetener Swap: Maple Syrup or Date Paste — If you prefer to avoid honey, use pure maple syrup or a bit of date paste to balance the harissa’s heat with a natural, nuanced sweetness.

Serving Suggestions

• For a complete Cava-style meal, serve your Honey Harissa Chicken Bowls Recipe (Cava Copycat) over a base of saffron basmati rice or arugula, topped with diced tomatoes, sliced cucumbers, and a generous dollop of tzatziki or garlic sauce.
• Pair these vibrant bowls with warm pita bread or crispy pita chips for scooping up every last bit of the honey harissa marinade and creamy sauces.
• This dish is perfect for casual weeknight dinners, meal prep for lunches, or as a standout centerpiece for a relaxed Mediterranean-inspired gathering with friends.
• Elevate your plating by serving the components in separate, colorful sections within the bowl, allowing everyone to appreciate the beautiful array of ingredients before mixing.
• For a lighter option, skip the rice and serve the spiced chicken over a hearty grain like farro or quinoa, adding roasted vegetables like zucchini and red onion.
• Turn leftovers into a delicious wrap the next day by stuffing the chicken, greens, and sauces into a large flour tortilla or lavash bread.

Whether you’re recreating the restaurant experience or making it your own, these honey harissa chicken bowls are a versatile and satisfying meal any day of the week.

Common Mistakes to Avoid

• Mistake: Using store-bought harissa paste straight from the jar, which can be too thick and overpowering. Fix: Thin it with olive oil and lemon juice, and balance it with honey for the signature sweet-heat glaze.
• Mistake: Over-marinating the chicken, causing the acidic components to break down the meat and make it mushy. Fix: Marinate for 30 minutes to 2 hours maximum for tender, flavorful chicken.
• Mistake: Crowding the chicken in the pan, which steams it instead of creating a beautiful, caramelized sear. Fix: Cook in batches in a very hot skillet to get that perfect char.
• Mistake: Serving the components lukewarm, which makes the bowl taste dull and less cohesive. Fix: Assemble bowls with warm rice, hot chicken, and room-temperature toppings for the best texture contrast.
• Mistake: Skipping the resting time for the chicken after cooking, leading to dry meat as juices run out when sliced. Fix: Let the chicken rest for 5-10 minutes before slicing to lock in moisture.
• Mistake: Using bland, under-seasoned rice as the base. Fix: Cook your rice in broth and finish with a squeeze of lemon and fresh herbs, just like the restaurant.
• Mistake: Drizzling the sauce over everything at the start, causing the bowl to become soggy. Fix: Serve extra harissa sauce and garlic sauce on the side for dipping and drizzling to taste.
• Mistake: Chopping the chicken too small before cooking, which makes it easy to overcook and lose juiciness. Fix: Cut chicken into larger, even chunks or strips to ensure a moist interior.

Storing Tips

• Fridge: Store components separately in airtight containers for up to 4 days. Ensure the cooked Honey Harissa Chicken has cooled before refrigerating.
• Freezer: The cooked and cooled chicken freezes well for up to 3 months. Use a freezer-safe bag or container, pressing out excess air. Thaw overnight in the fridge before reheating.
• Reheat: For best results, reheat the chicken in a skillet over medium heat until steaming hot, reaching an internal temperature of 165°F. You can also use a microwave, stirring halfway through.

For meal prep, assemble bowls without dressings or fresh herbs. Add these just before serving to maintain the best texture and flavor.

Conclusion

This Honey Harissa Chicken Bowls Recipe is a vibrant, flavor-packed meal you can easily recreate at home. We hope you love this Cava copycat as much as we do! Give it a try and let us know how it turned out in the comments. For more Mediterranean-inspired dishes, check out our Moroccan Lentil Carrot Salad (Vegan) Recipe or Mediterranean Lentil Soup (Easy & Healthy!).

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CAVA Honey Harissa Chicken Recipe

Print Recipe

• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 1 1/2 lbs boneless skinless chicken thighs
• 4 Tablespoons olive oil (divided)
• 2 Tablespoons Harissa paste ((Note 1))
• 1 Tablespoon honey
• Juice from 1/2 a lemon
• 2 cloves garlic (minced)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup good quality extra virgin olive oil
• 2 Tablespoons Harissa paste (adjust to desired spice level)
• 2 Tablespoons lemon juice ((1/2 lemon))
• 1/2 teaspoon onion powder
• 2 garlic cloves (minced (or 1/2 teaspoon garlic powder))
• 1 teaspoon kosher salt
• 2 cups Cooked Basmati rice (1 cup uncooked (Note 2))
• Mixed salad greens + olive oil to taste
• 1 Ripe avocado (sliced)
• Pickled red onions to taste (homemade or store-bought)
• Crumbled feta or Crazy feta to taste ((Note 3))
• Marinated cucumbers and tomatoes (store-bought or homemade (Note 4))
• Hummus to taste
• Pita Chips (pita bread, or naan for serving)

Instructions

1. Marinate the chicken. Toss the chicken in a medium bowl or a large plastic bag with 2 Tablespoons of olive oil, Harissa, honey, lemon juice, garlic, salt, and pepper. Cover and marinate in the refrigerator for at least 30 minutes or overnight.
2. Prep the toppings. This is a good time to make and prep the toppings while the chicken is marinating. Cook the rice according to the package directions and prep all of your desired toppings. Toss your greens with a small drizzle of olive oil and toss to coat.
3. Make the vinaigrette. Add all of the vinaigrette ingredients to a medium jar and whisk to combine or close the lid and shake well. Transfer to the refrigerator to chill while you make the chicken.
4. Drizzle 2 Tablespoons olive oil in a large skillet over medium-high heat. Once it’s hot and shimmering, place the chicken thighs smooth side down and sear until deeply golden-brown, 5-6 minutes without moving. Flip and cook for another 4-5 minutes or until the internal temperature reaches about 160°F (165°F target temperature while it rests). Transfer the cooked chicken to a cutting board.
5. Assemble the bowls. Add greens, rice, and desired toppings to serving bowls. Use a sharp knife to roughly chop the chicken and arrange them in the bowls. Drizzle with prepared vinaigrette and serve with warm pita bread.

FAQs

Can I make this Honey Harissa Chicken Bowls Recipe ahead of time?

Yes, you can prepare components ahead. Marinate the chicken for up to 24 hours. The harissa sauce and other toppings can be made 2-3 days in advance and stored separately in the refrigerator. Assemble the bowls just before serving for the best texture.

What can I use if I can’t find harissa paste?

You can make a simple substitute by mixing tomato paste with spices like smoked paprika, cumin, and a touch of cayenne for heat. While not identical, this blend will help you achieve a similar smoky, spicy flavor profile for your Honey Harissa Chicken Bowls Recipe.

How do I store and reheat leftovers?

Store components separately in airtight containers for up to 3 days. Reheat the chicken gently in a skillet or microwave. For the best experience, assemble a fresh bowl with cold toppings like greens and herbs after reheating the warm components.