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Honey Harissa Chicken Bowls (CAVA Copycat)

Close-up of a bowl featuring seasoned harissa chicken pieces over rice, topped with sliced cucumbers, tomatoes, and an orange sauce drizzle.
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Make this popular CAVA copycat recipe for Honey Harissa Chicken at home. This recipe delivers tender, flavorful chicken marinated in a spicy-sweet sauce, perfect for quick weeknight dinners or meal prepping.

Ingredients

Scale
  • 1.5 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 ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Bowls:
  • 2 cups cooked basmati rice
  • 2 cups chopped romaine lettuce
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pickled red onions
  • For the Harissa Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon harissa paste
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. In a medium bowl, whisk together the harissa paste, honey, 2 tablespoons olive oil, minced garlic, cumin, salt, and pepper to create the marinade.
  2. Add the cut chicken pieces to the marinade and toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  3. Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
  4. If baking, spread the marinated chicken in a single layer on a baking sheet lined with parchment paper. Bake for 18–22 minutes, or until the chicken is cooked through and slightly caramelized. If grilling, cook the chicken for 5–7 minutes per side until done.
  5. While the chicken cooks, prepare the vinaigrette. In a small jar, combine the 1/4 cup olive oil, lemon juice, 1 tablespoon harissa paste, Dijon mustard, 1 teaspoon honey, salt, and pepper. Seal the jar and shake well until emulsified.
  6. Assemble your bowls: Divide the cooked rice among serving bowls. Top with chopped lettuce, diced cucumber, and halved cherry tomatoes.
  7. Place the cooked Honey Harissa Chicken on top of the vegetables.
  8. Drizzle generously with the Harissa Vinaigrette before serving. Add pickled red onions as a topping.

Notes

  • For the best texture, use chicken thighs. They stay juicier during cooking.
  • If you prefer a milder heat, reduce the harissa paste in the marinade by one tablespoon and add one teaspoon of smoked paprika.
  • This chicken is excellent for meal prep. Store the chicken, rice, and dressing separately and assemble just before eating.

Nutrition

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