CAVA Honey Harissa Chicken Recipe

Introduction

This CAVA Honey Harissa Chicken recipe brings together bold, spicy, and sweet flavors for a satisfying meal. Marinated chicken thighs are pan-seared and served with vibrant toppings and a zesty vinaigrette, perfect for a wholesome dinner bowl.

Ingredients

• 1 1/2 lbs boneless skinless chicken thighs
• 4 Tablespoons olive oil (divided)
• 2 Tablespoons Harissa paste
• 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 (about 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)
• Mixed salad greens with olive oil to taste
• 1 ripe avocado, sliced
• Pickled red onions to taste (homemade or store-bought)
• Crumbled feta or Crazy feta to taste
• Marinated cucumbers and tomatoes (store-bought or homemade)
• Hummus to taste
• Pita chips, pita bread, or naan for serving

Instructions

1. Step 1: Marinate the chicken by tossing the thighs in a bowl or large plastic bag with 2 tablespoons olive oil, Harissa paste, honey, lemon juice, minced garlic, kosher salt, and black pepper. Cover and refrigerate for at least 30 minutes or overnight for deeper flavor.
2. Step 2: Prepare your toppings while the chicken marinates. Cook the Basmati rice according to package instructions. Toss mixed greens with a small drizzle of olive oil. Slice avocado, prepare pickled onions, feta, marinated cucumbers and tomatoes, and set out hummus and pita bread.
3. Step 3: Make the vinaigrette by combining 1/4 cup extra virgin olive oil, 2 tablespoons Harissa paste, 2 tablespoons lemon juice, onion powder, minced garlic (or powder), and kosher salt in a jar. Whisk or shake well and chill in the refrigerator until ready to use.
4. Step 4: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot and shimmering, place chicken thighs smooth side down and sear without moving for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes until the internal temperature reaches about 160°F. Transfer chicken to a cutting board to rest.
5. Step 5: Assemble the bowls by placing greens, rice, and your choice of toppings in serving bowls. Roughly chop the chicken and arrange on top. Drizzle with the prepared Harissa vinaigrette and serve warm with pita chips or bread.

Tips & Variations

• Adjust the Harissa paste in both marinade and vinaigrette to control the spice level according to your preference.
• Use chicken breasts if you prefer leaner meat, but cook carefully to avoid drying out.
• For extra smoky flavor, try grilling the marinated chicken instead of pan-searing.
• Swap out Basmati rice for quinoa or couscous for a different grain option.
• Add fresh herbs like cilantro or parsley to the bowl for bright, fresh notes.

Storage

Store leftover cooked chicken and assembled bowls in airtight containers in the refrigerator for up to 3 days. Keep toppings like avocado and pickled onions separate if possible to maintain freshness. Reheat chicken gently in a skillet or microwave until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought Harissa paste?

Yes, store-bought Harissa paste works well and saves time. Choose one that matches your desired heat level and flavor profile.

How long should I marinate the chicken?

At least 30 minutes is sufficient for good flavor, but marinating overnight will deepen the taste and tenderize the meat further.

CAVA Honey Harissa Chicken Recipe

Print Recipe

★★★★★

4.4 from 51 reviews

This CAVA Honey Harissa Chicken recipe features tender boneless, skinless chicken thighs marinated in a sweet and spicy blend of harissa paste, honey, lemon, and garlic. Pan-seared to a golden perfection and served atop fluffy basmati rice with fresh mixed greens, creamy avocado, pickled red onions, tangy feta, marinated cucumbers and tomatoes, and drizzled with a vibrant harissa-lemon vinaigrette. Served with warm pita chips, this bowl is a flavorful, balanced meal inspired by Mediterranean flavors.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 45 minutes to overnight (including marinating time)
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 1 1/2 lbs boneless skinless chicken thighs
• 2 Tablespoons olive oil
• 2 Tablespoons Harissa paste
• 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 Lemon Vinaigrette

• 1/4 cup good quality extra virgin olive oil
• 2 Tablespoons Harissa paste (adjust to desired spice level)
• 2 Tablespoons lemon juice (about 1/2 lemon)
• 1/2 teaspoon onion powder
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 1 teaspoon kosher salt

For Serving

• 2 cups cooked Basmati rice (from 1 cup uncooked)
• Mixed salad greens, tossed with olive oil to taste
• 1 ripe avocado, sliced
• Pickled red onions, to taste (homemade or store-bought)
• Crumbled feta or Crazy feta, to taste
• Marinated cucumbers and tomatoes, to taste (store-bought or homemade)
• Hummus, to taste
• Pita chips, pita bread or naan for serving

Instructions

1. Marinate the Chicken: In a medium bowl or large plastic bag, combine 2 tablespoons olive oil, 2 tablespoons harissa paste, honey, lemon juice from 1/2 a lemon, minced garlic, kosher salt, and black pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld.
2. Prep the Toppings: While the chicken marinates, cook the basmati rice according to package instructions. Prepare all desired toppings including washing and tossing mixed greens with a small drizzle of olive oil. Slice the ripe avocado and set aside pickled red onions, crumbled feta, marinated cucumbers, tomatoes, and hummus for assembling later.
3. Make the Harissa Lemon Vinaigrette: In a medium jar, combine 1/4 cup extra virgin olive oil, 2 tablespoons harissa paste, 2 tablespoons lemon juice, onion powder, minced garlic, and kosher salt. Whisk together or tightly seal the jar and shake vigorously to emulsify. Refrigerate the vinaigrette to let it chill and flavors develop while you cook the chicken.
4. Sear the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot and shimmering. Place the marinated chicken thighs smooth side down and sear undisturbed for 5-6 minutes until deeply golden brown. Flip the chicken and cook for an additional 4-5 minutes until the internal temperature reaches about 160°F. Remove from heat and transfer chicken to a cutting board to rest; residual heat will bring it to safe 165°F.
5. Assemble the Bowls: Divide the cooked rice and mixed greens among serving bowls. Roughly chop the rested chicken and arrange over the bowls. Top with avocado slices, pickled red onions, crumbled feta, marinated cucumbers, tomatoes, and a dollop of hummus as desired. Drizzle generously with the prepared harissa lemon vinaigrette. Serve the bowls warm with pita chips, pita bread, or naan on the side for a complete meal.

Notes

• Note 1: Adjust the amount of harissa paste in the marinade and vinaigrette depending on your preferred spice level.
• Note 2: Basmati rice is recommended for its aromatic, fluffy texture, but you can substitute with other long-grain rice if desired.
• Note 3: Crazy feta is a flavorful, spicy feta cheese blend often found in Mediterranean markets; regular crumbled feta can be used as an alternative.
• Note 4: Marinated cucumbers and tomatoes can be prepared ahead or store-bought versions can be used for convenience.

Keywords: Honey Harissa chicken, harissa chicken recipe, Mediterranean chicken bowl, harissa marinade, quick chicken recipe, basmati rice bowl, healthy chicken dinner