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Bring bold Mediterranean flavors home with this twist on a CAVA-inspired honey harissa chicken bowl. It’s a party of juicy spicy chicken, fluffy rice, pickled onions, salty feta, toasty pita, and loads of fresh veggies—every mouthful is packed with color and flavor. A tangy harissa vinaigrette finishes it all off so you’ve got a filling, healthy lunch or dinner.
I first threw this together for a last minute dinner during the week and everyone raved about it. Now, anytime I want something both bright and cozy, this is what I make.
Tasty Ingredients
- Olive oil: helps everything brown and stay moist use extra virgin for dressing if you love a peppery vibe
- Basmati rice: perfect for soaking up sauce stick with long grain for best texture
- Boneless skinless chicken thighs: super juicy and rich, extra good if you can find free range
- Avocado: makes things creamy aim for one that’s ripe but not squishy
- Feta cheese: gives you that savory tang sheep’s milk is most classic
- Lemon juice: adds zing to marinades and dressings always go for fresh lemons for extra pop
- Hummus: nice and smooth, unsweetened is best here
- Pickled red onions: zippy and bright, store bought or homemade both work great
- Harissa paste: big smoky heat, look for a chunky brand with whole spices
- Marinated cucumbers and tomatoes: a little olive oil and herbs make these shine prep these yourself for max flavor
- Pita or pita chips: scoop and dip with soft fresh pita if you can get it
- Kosher salt and black pepper: these are your go-to seasonings, flaky salt is easy to handle
- Salad greens: crunchy and green, arugula or baby spinach are both awesome
- Honey: sweetener and caramelizer raw honey brings a nice floral note
- Garlic: big punchy flavor get firm cloves, no sprouts
Simple Step Guide
- Assemble the Bowls:
- Grab your dinner bowls and add a scoop of greens and rice. Load on chicken, spoon in toppings like avocado, feta, pickled onions, and marinated veggies. Dollop on hummus, pour spicy harissa vinaigrette over it all, and slide some pita on the side for scooping.
- Sear and Chop the Chicken:
- Pour two tablespoons olive oil into a big pan set to medium high. Add chicken thighs smooth side down, let them sizzle untouched for five to six minutes until deep golden. Flip them, cook four or five more minutes till the inside is at least 160°F. Let it chill a bit, then slice into chunks.
- Mix the Harissa Vinaigrette:
- Fill a small jar with olive oil, lemon juice, harissa, a sprinkle of onion powder, chopped garlic, and some salt. Put the lid on tight and shake hard, or whisk until everything’s smooth and blended. Taste and tweak as you like. Stash it in the fridge while you do the rest.
- Prepare the Bowl Ingredients:
- During chicken marinating time, make your rice by the package. Dress your greens with a bit of olive oil. Slice avocado, crumble your feta, line up onions, hummus, marinated veggies, and warm your chosen bread if needed.
- Marinate the Chicken:
- In a bowl or bag, toss together chicken thighs, olive oil, harissa, honey, lemon juice, garlic, salt, and pepper till every piece is totally coated. Cover up and chill in the fridge for thirty minutes or more—or leave it overnight so the flavor gets even deeper.
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The combo of crumbly feta and hot harissa vinaigrette is hands down my favorite. It’s fun setting up a toppings bar and letting everyone build their own. This always turns dinner into a party for us.
Tips for Storing Leftovers
Pop chicken, rice, and toppings in their own containers with lids so the greens don’t get soggy. Pour vinaigrette into a small bottle or jar. Everything keeps well for about three days. That way you can fix speedy lunches or dinners later. Warm chicken slowly so it stays moist.
Easy Ingredient Mix-Ups
If you want it lighter use chicken breast just watch so it doesn't dry. Swap rice for jasmine or brown for a change. Out of harissa Blend any chili garlic sauce with a bit of smoked paprika. Goat cheese or ricotta can easily stand in for feta too.
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Different Ways to Enjoy
Spoon everything into bowls or wrap it all up in a pita or big lettuce leaves for something new. You can lay out all toppings on a sheet pan, then broil quickly and add fresh greens and sauce. Scatter leftovers over salad greens with a squeeze of lemon for a speedy next day meal.
Mediterranean Flavors Shine
Harissa’s a chili paste from North Africa bringing smoky spice and depth. Bowls like these are inspired by speedy street food from the Eastern Mediterranean. With tang, spice, cool veggies, and creamy bits, you’ll never get bored. Makes me think of those busy little Mediterranean cafés we visited in city markets with my family.
Frequently Asked Questions About Recipes
- → Can I swap out harissa paste for something else?
That deep, smoky flavor comes from harissa, but if you don't have any, try chili garlic paste or mix some smoked paprika with cayenne. Just tweak the amount to match how much heat you want.
- → Is there a certain rice that's best for these bowls?
Basmati is super light and aromatic, though jasmine rice or even quinoa makes a great swap if you want something different at the base.
- → How early can I get the chicken ready?
Go ahead and marinate your chicken overnight if you like—the longer, the better for flavor. After cooking, stash it in the fridge for up to three days.
- → What else can I top with if I'm out of feta?
Crumbled goat cheese tastes awesome, or a spoonful of Greek yogurt works too. For a dairy-free bowl, just skip the cheese or toss on some olives or roasted chickpeas for crunch and flavor.
- → Does the harissa vinaigrette pack a lot of heat?
It depends on how spicy your harissa is and how much you use. Give it a taste, and if it's too fiery, stir in some honey or a splash more lemon juice to mellow it out.
- → What do I serve up on the side?
Pita bread is a classic, but pita chips or even naan do the trick for scooping up all those tasty toppings and sauce.