Honey Harissa CAVA Bowl (Printer-Friendly Layout)

Juicy harissa chicken laid on rice and greens, finished with feta, pickled onions, vinaigrette, pita, and toppings.

# Ingredients You'll Need:

→ Harissa Chicken

01 - 0.25 teaspoon black pepper
02 - 1 teaspoon kosher salt
03 - 2 garlic cloves, minced
04 - Juice from half a lemon
05 - 1 tablespoon honey
06 - 2 tablespoons harissa paste
07 - 4 tablespoons olive oil, split up
08 - 680 g boneless chicken thighs, no skin

→ Spicy Harissa Dressing

09 - 1 teaspoon kosher salt
10 - 2 garlic cloves, minced (or use 0.5 teaspoon garlic powder)
11 - 0.5 teaspoon onion powder
12 - 2 tablespoons lemon juice
13 - 2 tablespoons harissa paste
14 - 60 ml extra virgin olive oil

→ Toppings and Bases

15 - Warm pita, naan, or pita chips for serving
16 - Hummus as much as you like
17 - Marinated cucumbers with tomatoes
18 - Feta crumbles or blended feta with jalapeño, onion, and olive oil
19 - Pickled red onions
20 - Sliced ripe avocado
21 - Mixed salad leaves tossed with a splash of olive oil
22 - 2 cups of cooked basmati rice

# Step-by-Step Instructions:

01 - Spoon out the rice and salad greens first into your bowls. Pile on the chicken chunks next. Layer the avocado, feta, pickled onions, then tomatoes and cukes, plus some hummus. Pour over the harissa vinaigrette. Pass the warm pita or chips on the side.
02 - Heat up the rest of the olive oil in a large pan on med-high heat. Lay the chicken down smooth side facing the pan, let it get a nice char for about 5–6 minutes without moving it. Flip, cook another 4–5 minutes till it hits 71°C inside. Let it rest out of the pan, then chop into bites.
03 - Dump the olive oil, harissa, lemon juice, onion powder, garlic, and salt into a bowl. Whisk till it’s all pulled together. Keep it in the fridge until you’re ready.
04 - Cook up your basmati rice however the package tells you. While it cooks, slice the avocado, crumble the feta, toss the greens with olive oil, and get your pickled onions, marinated cukes and tomatoes, and hummus all in little bowls.
05 - Throw the chicken in a bowl with half the olive oil, harissa, honey, squeeze of lemon, minced garlic, salt, and pepper. Mix it really well. Cover and pop in the fridge for a minimum of 30 minutes—leave it overnight if you want it packed with flavor.

# Extra Tips and Tricks:

01 - Harissa brings a smoky kick—add more or less if you want extra fire or a gentler taste.
02 - Jasmine also works instead of basmati for a soft, fragrant rice base.
03 - For smoother feta, blend it up with some jalapeño, onion, and olive oil until creamy.
04 - For a fresh, bright topping, toss cucumbers and tomatoes in olive oil, vinegar, and herbs a bit ahead of time.
05 - Get your toppings and dressing prepped earlier so you can throw everything together fast at dinnertime.

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