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Honey Harissa Chicken Bowls: Easy CAVA Copycat Dinner

Overhead view of a vibrant bowl featuring saucy harissa chicken served over white rice with fresh lettuce, cucumbers, and tomatoes.
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Make restaurant-quality Honey Harissa Chicken Bowls at home. This easy recipe uses tender chicken marinated in spicy-sweet harissa and honey, perfect for quick weeknight dinners or healthy meal prep.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup harissa paste
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups cooked basmati rice (for serving)
  • 4 cups chopped romaine lettuce (for serving)
  • 1 cup chopped cucumber (for serving)
  • 1 cup chopped tomato (for serving)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • For the Harissa Vinaigrette: 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon harissa paste, 1 teaspoon Dijon mustard, 1/2 teaspoon salt

Instructions

  1. In a medium bowl, whisk together the harissa paste, honey, 2 tablespoons olive oil, minced garlic, salt, and pepper to create the marinade.
  2. Add the chicken pieces to the marinade, toss to coat completely, and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. Prepare the Harissa Vinaigrette: In a small jar, combine the 1/4 cup olive oil, red wine vinegar, 1 tablespoon harissa paste, Dijon mustard, and 1/2 teaspoon salt. Close the jar tightly and shake well until emulsified. Set aside.
  4. Cook the Chicken: You can bake or grill. For baking, preheat your oven to 400°F (200°C). Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper. Bake for 18–22 minutes, or until cooked through and slightly caramelized.
  5. For grilling, heat your grill to medium-high heat. Grill the chicken pieces for 4–6 minutes per side until cooked through and marked by the grill grates.
  6. Assemble the Harissa Chicken Bowls: Divide the cooked rice among four bowls. Top the rice with chopped lettuce, cucumber, and tomato.
  7. Add the cooked Honey Harissa Chicken to each bowl.
  8. Drizzle generously with the prepared Harissa Vinaigrette and garnish with fresh parsley. Serve immediately.

Notes

  • For meal prepping, store the chicken, rice, vegetables, and dressing in separate containers. Assemble just before eating to keep the lettuce crisp.
  • If you prefer a milder spice level, reduce the harissa paste in the marinade by one tablespoon.
  • This recipe works well with chicken thighs for extra juicy results.

Nutrition

Find it online: https://blissbatter.com/honey-harissa-chicken-bowls-cava-copycat/