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Easy Honey Harissa Chicken Bowls (CAVA Copycat)

Close-up of a bowl filled with spicy harissa chicken over rice, topped with cooling yogurt sauce and chopped cucumbers.
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Make the popular CAVA Honey Harissa Chicken at home. This recipe delivers tender, sweet, and spicy chicken perfect for quick weeknight dinners or meal prepping.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/2 cup harissa paste
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For Serving (Bowl Components):
  • 4 cups cooked basmati rice
  • 4 cups mixed greens or chopped romaine lettuce
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 1/2 cup pickled red onion
  • For Creamy Yogurt Sauce:
  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, minced
  • Pinch of salt

Instructions

  1. Prepare the chicken marinade: In a medium bowl, whisk together the harissa paste, honey, olive oil, minced garlic, cumin, salt, and pepper until fully combined.
  2. Add the cut chicken pieces to the marinade. Toss well to coat every piece. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. While the chicken marinates, prepare the creamy yogurt sauce. In a small bowl, mix the Greek yogurt, lemon juice, fresh dill, minced garlic, and salt. Stir until smooth. Cover and refrigerate until ready to serve.
  4. Cook the chicken: You can grill, bake, or pan-fry the chicken. For pan-frying (recommended for quick weeknight meals): Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary to avoid crowding the pan.
  5. Cook the chicken for 5-7 minutes per side, until cooked through and slightly caramelized on the edges.
  6. Assemble the bowls: Divide the cooked rice and mixed greens among four bowls. Top each bowl with portions of the cooked harissa chicken, cucumber, tomato, and pickled red onion.
  7. Drizzle generously with the creamy yogurt sauce before serving.

Notes

  • For meal prep, store the chicken, sauce, and fresh vegetables separately. Assemble just before eating to keep the greens crisp.
  • If you prefer a sweeter flavor profile, increase the honey in the marinade by one tablespoon.
  • Use chicken thighs for the juiciest results, especially if grilling or roasting.
  • This chicken pairs well with roasted sweet potatoes or quinoa instead of rice.

Nutrition

Find it online: https://kingscook.com/easy-honey-harissa-chicken-bowls-recipe/