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Copycat CAVA Harissa Chicken Bowls

Copycat CAVA Harissa Chicken Bowls Recipe
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Experience the vibrant flavors of Mediterranean cuisine with this delightful Copycat CAVA Harissa Chicken Bowls recipe. This dish brings together tender, marinated chicken thighs infused with spicy harissa and a medley of fresh vegetables over a fluffy bed of rice. It’s not just a meal; it’s a culinary adventure that you can easily customize to suit your taste. Whether you’re enjoying it solo or sharing it with family and friends, these bowls promise an explosion of flavor in every bite. Perfect for meal prepping or impressing guests, this satisfying dish captures the essence of healthy eating without sacrificing taste.

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 (or fresh grated ginger)
  • 2 teaspoons kosher salt
  • 4 cups steamed rice
  • 1 pint cherry tomatoes, halved
  • 2 Persian cucumbers, diced
  • 1/3 cup hummus (for serving)
  • 1 1/2 cups corn kernels (fresh or frozen)
  • 2 cups shredded lettuce or greens
  • 2 tablespoons apple cider 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)
  • 1 tablespoon harissa paste (for vinaigrette)
  • 1 tablespoon honey (for vinaigrette)

Instructions

  1. Marinate chicken: Mix olive oil, harissa paste, honey, garlic, ginger, and salt in a bowl. Coat chicken thighs in marinade and refrigerate for at least 2 hours or overnight.
  2. Prepare vinaigrette: Whisk together additional harissa paste, honey, apple cider vinegar, lemon juice, lemon zest, oregano, cumin, and olive oil until smooth.
  3. Cook chicken: Grill or sear marinated chicken on medium-high heat for about 4-5 minutes per side until the internal temperature reaches 165°F (74°C). Let rest before slicing.
  4. Sauté corn: In a skillet with melted butter over medium heat, cook corn kernels until golden brown; season with salt and pepper.
  5. Assemble bowls: Start with steamed rice as the base; add sliced chicken, sautéed corn, cherry tomatoes, cucumbers, and top with greens. Drizzle vinaigrette over the top and add hummus.

Nutrition

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