Cava Honey Harissa Chicken Bowls

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 2 tbsp extra virgin olive oil (For the chicken marinade; avocado oil may be substituted.)
• 2 tbsp harissa paste (For the chicken marinade; adjust to taste.)
• 1 tbsp honey (Maple syrup may be substituted.)
• 1 tbsp lemon juice (For the marinade.)
• 2 cloves garlic (Minced.)
• 1 tsp kosher salt (For the marinade.)
• 0.5 tsp black pepper (For the marinade.)
• 2 tbsp olive oil (For cooking the chicken.)
• 1 tbsp harissa paste (For the vinaigrette.)
• 1 tbsp lemon juice (For the vinaigrette.)
• 0.5 tsp onion powder (For the vinaigrette.)
• 1 clove garlic (Minced; alternatively use 1/2 teaspoon garlic powder.)
• 0.25 tsp kosher salt (For the vinaigrette.)
• 2 cups cooked basmati rice (Cook according to package directions before assembling.)
• 2 cups mixed salad greens
• 1 avocado (Sliced.)
• 0.5 cup pickled red onions
• 0.5 cup crumbled feta
• 0.5 cup marinated cucumbers and tomatoes (Use a store-bought Mediterranean cucumber-tomato salad, or marinate with olive oil, lemon juice, a pinch of salt, and black pepper for 10–15 minutes.)
• 0.25 cup hummus (Use to taste.)
• pita chips, pita bread, or naan (For serving; amount to taste.)

Steps

1. 1

   Place the chicken thighs in a bowl or large zip-top bag. Add 2 tablespoons olive oil, 2 tablespoons harissa paste, honey, lemon juice, minced garlic, 1 teaspoon kosher salt, and black pepper. Toss or seal and massage until the chicken is evenly coated. Refrigerate for at least 30 minutes, or overnight for deeper flavor.

2. 2

   While the chicken marinates, cook the basmati rice according to the package directions. Prepare the toppings by washing the salad greens, slicing the avocado, crumbling the feta, and preparing the pickled onions and marinated cucumber-tomato mixture.

3. 3

   For the cucumber-tomato mixture, if using a homemade version, toss the vegetables with a little olive oil, lemon juice, salt, and black pepper. Let them marinate for 10–15 minutes before serving. Store-bought Mediterranean cucumber-tomato salad may be used instead.

4. 4

   Make the vinaigrette by combining 2 tablespoons olive oil, 1 tablespoon harissa paste, 1 tablespoon lemon juice, onion powder, minced garlic or garlic powder, and 1/4 teaspoon kosher salt in a jar. Seal and shake vigorously, or whisk in a small bowl, until blended. Chill until ready to use.

5. 5

   Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, remove the chicken from the marinade, allowing excess marinade to drip off, and place the thighs smooth-side down in the skillet without crowding them.

6. 6

   Sear the chicken for 5–6 minutes, undisturbed, until the underside is deeply golden brown. Turn the thighs and cook for another 4–5 minutes, until the thickest part reaches 160°F; the temperature will rise to 165°F as the chicken rests.

7. 7

   Transfer the chicken to a cutting board and let it rest for several minutes so the juices redistribute. Chop the rested thighs into bite-size pieces.

8. 8

   Build each bowl with cooked basmati rice and mixed salad greens. Add the chopped chicken, sliced avocado, pickled red onions, marinated cucumbers and tomatoes, crumbled feta, and hummus.

9. 9

   Shake or whisk the vinaigrette again, then drizzle it over the bowls. Serve immediately with pita chips, pita bread, or naan for scooping.

Notes

Harissa varies in heat, so start with less if desired and adjust to taste. For meal prep, store the chicken, rice, toppings, greens, hummus, and vinaigrette separately and assemble fresh. Components can also be served buffet-style for customizable bowls. Chicken breast may be substituted for thighs, but take care not to overcook it.

Nutrition per serving

• main
• Mediterranean
• high-protein
• meal-prep
• customizable
• skillet
• spicy
• gluten-free-option