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Harissa Chicken Bowls
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Harissa Chicken Bowls (CAVA Copycat!)

These Harissa Chicken Bowls are inspired by the popular bowl at CAVA! Loaded with tender harissa-marinated chicken, steamed rice, veggies, and drizzled with a tangy harissa vinaigrette.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 8 servings

Ingredients

Harissa Chicken

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 2 tablespoons olive oil
  • 2 tablespoons harissa paste
  • 2 tablespoons honey
  • 2 garlic cloves, grated
  • 1 tablespoon ginger paste or fresh grated ginger
  • 2 teaspoons kosher salt

Harissa Vinaigrette

  • 1 tablespoon harissa paste
  • 1 tablespoon honey
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 1/3 cup olive oil

Bowl Ingredients

  • 4 cups steamed rice
  • 2 oz feta, crumbled
  • 1/2 cup pickled onions
  • 1 pint cherry tomatoes, halved
  • 2 Persian cucumbers, diced
  • 1/3 cup hummus
  • 2 tablespoons unsalted butter
  • 1 1/2 cups corn kernels
  • 2 cups shredded lettuce or greens

Instructions

  • Marinate the chicken. In a mixing bowl, combine the harissa, olive oil, honey, ginger, and garlic and stir together. Add the chicken thighs along with the salt and pepper and toss well to coat. Marinate at least 2 hours, up to overnight.
  • Make the vinaigrette. In a small bowl, whisk together all the dressing ingredients until the oil is emulsified. You could also put the ingredients in a mason jar with a lid and shake really well until combined or use an immersion blender. Season to taste with salt and pepper.
  • Cook the chicken. I like to grill the chicken, but you could also bake it or pan-fry it. Grill or sear the chicken for 4-5 minutes per side, until the chicken registers 165 F on an instant read thermometer. Let the chicken rest for 10 minutes before slicing.
  • Cook the corn. While the chicken rests, melt the butter in a nonstick skillet over medium heat. Once the butter is foamy and very hot, add the corn. Let the corn cook undisturbed for 2-3 minutes, then stir until the corn is a bit browned. Season with salt and pepper and set aside.
  • Assemble the bowls. Arrange the chopped harissa chicken around steamed rice. Top with the corn, diced avocado, diced cucumber and tomato, and shredded lettuce. Add any desired sauces and drizzle with the harissa vinaigrette. Top with crumbled feta and pickled onions.

Notes

I'm a big fan of utilizing store bought ingredients like hummus, tzatziki, pickled onions, and feta sauce to make this recipe even easier.