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Copycat CAVA Harissa Chicken Bowls

Copycat CAVA Harissa Chicken Bowls Recipe
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Discover the vibrant flavors of the Mediterranean with this Copycat CAVA Harissa Chicken Bowls Recipe. Perfect for anyone who loves dining out but wants to enjoy a healthier and budget-friendly option at home, these bowls are customizable to fit any taste or dietary preference. With juicy harissa-marinated chicken atop a bed of steamed rice, complemented by fresh vegetables and a zesty vinaigrette, this dish promises an explosion of flavor in every bite. Whether you’re preparing for a busy weeknight dinner or meal prepping for the week ahead, this recipe is quick, healthy, and satisfying.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons harissa paste
  • 2 tablespoons honey
  • 2 garlic cloves, grated
  • 1 tablespoon ginger paste
  • 2 teaspoons kosher salt
  • 1 tablespoon harissa paste (for vinaigrette)
  • 1 tablespoon honey (for vinaigrette)
  • 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 (for vinaigrette)
  • 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

  1. In a mixing bowl, combine the harissa, olive oil, honey, ginger, and garlic. Stir together until well mixed. Add the chicken thighs along with kosher salt. Toss well to coat all pieces. Marinate for at least 2 hours or up to overnight for maximum flavor.
  2. In a small bowl, whisk together all vinaigrette ingredients until emulsified. Alternatively, place them in a mason jar with a lid and shake until combined. Season with salt and pepper to taste.
  3. You can grill, bake, or pan-fry the marinated chicken. If grilling, heat your grill or grill pan over medium-high heat. Cook each thigh for about 4-5 minutes on each side until they reach an internal temperature of 165°F. Once cooked, let them rest for about 10 minutes before slicing.
  4. While waiting for the chicken to rest, melt butter in a nonstick skillet over medium heat. Once foamy and hot, add corn kernels. Let them cook undisturbed for about 2-3 minutes until lightly browned. Stir occasionally after that and season with salt and pepper.
  5. Start by arranging steamed rice in bowls as your base. Top with sliced harissa chicken followed by corn, diced cucumber and tomato, shredded lettuce, crumbled feta cheese, and pickled onions. Drizzle with your prepared vinaigrette and add any desired sauces like hummus.

Nutrition

Find it online: https://allfoodierecipes.com/copycat-cava-harissa-chicken-bowls-recipe/