These Cava Harissa Honey Chicken Bowls are full of bold and delicious flavors. With tender, honey & harissa-marinated chicken, tzatziki, hummus, fresh veggies, herbs, & all of the Mediterranean bowl toppings you love!
I've tested and perfected this recipe to dial in the method for juicy, flavorful chicken every time, making these bowls just as good (if not better) than Cava's version!
A Quick Look At The Recipe
- Total Time: 35 minutes
- Recipe Difficulty: Easy
- Cooking Method: Broil, grill, or pan-sear
- Main Ingredients: Chicken thighs, harissa paste, honey, cucumber, tomatoes, rice
- Dietary Info: Gluten-free, high-protein, meal-prep friendly
- Serves: 4
- Calories: 728 per bowl
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Love Cava & loved this recipe! The chicken turned out like cava chicken.
- cary
This cava copycat recipe is a restaurant-quality bowl packed with 40g of protein!
Copycat recipes are some of my favorites to create, & Cava is always at the top of my list! If you love Cava, try my Homemade Copycat Cava Bowls with Lentil Tabbouleh Salad or my Easy Copycat Cava Bowls!
Why You'll Love This Recipe
- CAVA-Inspired Flavor: Authentic cava harissa honey chicken flavor.
- Meal Prep Friendly: Makes about 4 bowls at once; keeps for 5 days.
- Flexible Cooking: Broil, grill, or pan-sear the harissa chicken thighs based on your equipment
- Naturally Gluten-Free: No modifications needed; just pure whole ingredients.
Key Ingredients For Harissa Honey Chicken Bowls
- Harissa Paste: The base of the marinade, this North African chili paste blends roasted red peppers, garlic, cumin, and coriander for deep, smoky heat.
- Chicken Thighs: Ideal for soaking up the harissa marinade, dark meat stays juicy and flavorful when grilled or broiled.
- Raw Honey: Balances spice and naturally tenderizes the chicken, giving that signature Cava chicken texture and caramelized finish.
- Garlic Powder: Adds rich flavor without burning, unlike fresh garlic under high heat.
- English Cucumber: Refreshing and crisp, it cools the spice from the harissa.
Substitutions & Variations
- Harissa Paste: Use 1 tablespoon red pepper flakes + 1 teaspoon cumin + ½ teaspoon smoked paprika if you don't have harissa.
- Grains: Replace rice with quinoa, cauliflower rice, or farro.
- Dairy-Free/Vegan: Use plant-based feta cheese and try tofu, chickpeas, or tempeh in place of chicken for a vegan bowl.
- Extra Spicy: Add 1 teaspoon cayenne to the harissa chicken.
- Protein Swap: Use the same Cava harissa honey marinade on salmon, shrimp, chicken breast, grilled chicken thighs, chickpeas, or even tofu for a vegetarian version.
- Low-Carb Option: Replace rice with more arugula or cauliflower rice.
How To Make Harissa Honey Chicken Bowls
- Step 1: In a large mixing bowl, whisk together harissa paste, honey, olive oil, salt, and garlic powder. Add 8 chicken thighs to the bowl. Toss the thighs until coated in the harissa marinade. Cover and refrigerate for 20 minutes minimum.
- Step 2: While the Cava chicken marinates, dice the English cucumber, tomatoes, & red onion. Mince the fresh parsley leaves. Combine all the chopped vegetables in a bowl. Prepare 2 cups of rice according to the package directions using a rice cooker or the stovetop method. Basmati or jasmine rice works best for this cava bowl recipe. Keep warm until assembly.
- Step 3: Broiling Method: Preheat oven to 500°F. Arrange marinated thighs on a foil-lined baking sheet. Broil on the top rack for 15 minutes until the edges char and the internal temperature reaches 165°F.
Grilling Method: Heat the grill to medium-high (400°F). Place thighs on grates and cook 6-7 minutes per side, flipping once, until charred with grill marks.
Pan-Searing Method: Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Sear thighs 5-6 minutes per side until golden brown and cooked through.
- Step 4: Divide rice among 4 bowls as your base. Add a portion of the cucumber-tomato salad and a handful of fresh arugula to each bowl. Slice the harissa chicken thighs into strips and arrange on top. Add kalamata olives, crumbled feta cheese, a scoop of hummus, a dollop of tzatziki, and pickled red onions.
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Expert Tips
- Don't Skip the Marinade: Even 20 minutes tenderizes the chicken, but feel free to marinate overnight for deeper flavor.
- Pat Chicken Dry: Removes excess marinade to ensure proper caramelization and that signature char.
- Use a Meat Thermometer: Cook to 165°F to keep dark meat juicy.
- Double the Marinade: Make extra (without raw chicken contact) to drizzle over bowls for more harissa flavor.
- Refrigerator: Store in airtight containers for up to 5 days.
Pairing Ideas!
I love all things Mediterranean. Try topping your Cava chicken bowls with my beet hummus recipe, or honey whipped feta for extra flavor!
Frequently Asked Questions
Harissa has a smoky, slightly sweet heat from roasted red peppers, cumin, caraway, and garlic. It's less vinegary than sriracha and more complex than basic chili paste.
Reduce the harissa paste to 1 tablespoon and increase the honey to 3 tablespoons. The extra honey mellows the capsaicin heat while maintaining flavor complexity.
This cava harissa recipe closely mimics Cava's signature bowl using similar marinade ratios and toppings.
Broiling on the top oven rack or grilling over direct heat creates the most char. Pat the harissa-marinated chicken dry before cooking to promote browning.
Did you make this recipe?
Let me know your thoughts by leaving a comment and rating below. Also, share it on socials to let others know what you think! Be sure to tag @entirelyemmy so I can share your masterpiece with my followers! ✨
📖 Recipe
Harissa Honey Chicken Bowls
Ingredients
- 2 Cups Rice
- 8 Chicken Thighs 2 pounds
- 1 Large English Cucumber
- 1 Cup Tomatoes chopped
- ½ Red Onion chopped
- ½ Cup Parsley chopped
- 2 Cups Arugula
Harissa Honey Chicken Marinade
- 2 Tablespoons Harissa Paste
- 2 Tablespoons Honey
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1 Tablespoon Garlic Powder
Toppings
- Kalamata Olives
- Feta Cheese
- Tzatziki
- Hummus
- Pickled Red Onions
Instructions
- In a large mixing bowl, whisk together harissa paste, honey, olive oil, salt, and garlic powder. Add 8 chicken thighs to the bowl. Toss the thighs until coated in the marinade. Cover and refrigerate for 20 minutes minimum.
- While the Cava chicken marinates, dice the English cucumber, tomatoes, & red onion. Mince the fresh parsley leaves. Combine all the chopped vegetables in a bowl.
- Prepare 2 cups of rice according to package directions using a rice cooker or stovetop method. Basmati or jasmine rice works best for this cava bowl recipe. Keep warm until assembly.
- Broiling Method: Preheat oven to 500°F. Arrange marinated thighs on a foil-lined baking sheet. Broil on the top rack for 15 minutes until the edges char and the internal temperature reaches 165°F.Grilling Method: Heat the grill to medium-high (400°F). Place thighs on grates and cook 6-7 minutes per side, flipping once, until charred with grill marks.Pan-Searing Method: Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Sear thighs 5-6 minutes per side until golden brown and cooked through.
- Divide rice among 4 bowls as your base. Add the cucumber-tomato salad and a handful of fresh arugula to each bowl. Slice the harissa chicken thighs into strips and arrange on top. Add kalamata olives, crumbled feta cheese, a scoop of hummus, a dollop of tzatziki, and pickled red onions.
Notes
- Don't Skip the Marinade: Even 20 minutes tenderizes, but feel free to marinate overnight.
- Pat Chicken Dry: Removes excess marinade to ensure proper caramelization and that signature char.
- Use a Meat Thermometer: Cook to 165°F to keep dark meat juicy.
- Double the Marinade: Make extra (without raw chicken contact) to drizzle over bowls for more harissa honey flavor.
- Refrigerator: Store cooked cava bowls in airtight containers for up to 5 days.
Nutrition
Save This Recipe!
I'll email this recipe to you, so you can come back to it later!
Cary says
Love Cava & loved this recipe! The chicken turned out like cava chicken.