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In recent years, customizable grain bowls have surged in popularity, becoming a staple in health-conscious dining. Among the myriad of flavors and combinations, Honey Harissa Chicken Bowls stand out for their vibrant taste and nutritional balance. Inspired by the menu at Cava, a fast-casual Mediterranean restaurant, this recipe captures the essence of their celebrated dish while allowing you to create a version that's perfect for your palate and dietary preferences.

Honey Harissa Chicken Bowls Recipe (Cava Copycat)

Delight in these Honey Harissa Chicken Bowls, a tasty copycat of Cava that’s perfect for a quick dinner. Marinated chicken thighs grilled to perfection are served over a bed of quinoa or rice, topped with fresh veggies like romaine, cucumbers, and cherry tomatoes. Finish with crumbled feta and a drizzle of tahini sauce for a creamy touch. Ready in just one hour, this bowl is not only flavorful but also packed with nutrients!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons harissa paste

2 tablespoons honey

1 tablespoon olive oil

Salt and black pepper to taste

1 cup cooked quinoa (or rice)

1 cup chopped romaine lettuce

1 cup diced cucumber

1 cup cherry tomatoes, halved

½ cup crumbled feta cheese

¼ cup chopped fresh parsley

2 tablespoons tahini sauce (optional)

Lemon wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, mix together the harissa paste, honey, olive oil, salt, and pepper. Add the chicken thighs, ensuring they're evenly coated. Cover and marinate in the refrigerator for at least 30 minutes up to 2 hours for best flavor.

    Cook the Chicken: Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-6 minutes per side, or until the chicken is cooked through (internal temperature of 165°F). Once cooked, let it rest for a few minutes before slicing.

      Prepare the Bowl Base: In a serving bowl, start with a base of cooked quinoa (or rice) and layer it with chopped romaine lettuce.

        Add Veggies: Distribute the diced cucumber and cherry tomatoes evenly on top of the greens.

          Top with Chicken and Feta: Slice the grilled chicken and place it on top of the veggies. Sprinkle crumbled feta cheese and chopped parsley over the bowl.

            Drizzle with Tahini Sauce (optional): If desired, drizzle tahini sauce over the entire bowl for extra creaminess.

              Serve: Serve your honey harissa chicken bowls with lemon wedges on the side for an added zing. Enjoy!

                Prep Time: 30 minutes | Total Time: 1 hour | Servings: 2-3