Harissa Honey Chicken Bowls
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!
Servings: 4 Servings
Calories: 728kcal
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
Calories: 728kcal | Carbohydrates: 89g | Protein: 46g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 276mg | Potassium: 826mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1126IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 3mg
