When you’re craving something that feels both adventurous and comforting, these CAVA Honey Harissa Chicken Bowls have got your back. Tender chicken thighs marinated in a sticky blend of sweet honey and smoky harissa paste deliver that perfect balance of heat and sweetness. Each bite bursts with layers of flavor––from the bold spices clinging to the golden chicken, to the bright, herb-packed salad that adds freshness and crunch. And can we talk about the quinoa base? Fluffy, protein-rich, and just begging to soak up all those savory juices, it’s like a little cushion of goodness for your proteins and veggies to rest on.
I remember the first time I whipped up these bowls for a casual Friday night dinner. The kitchen was buzzing with anticipation as the harissa-scented air danced around me, and by the time the chicken came out of the oven, it was caramelized to perfection. My partner looked at that colorful bowl and said, “You’ve outdone yourself,” and I couldn’t help but grin. It’s one of those recipes that feels just as fancy as takeout but is 100% homemade—plus, you can tweak it however you like! Whether you’re feeding a crowd or just treating yourself to a nourishing solo meal, these bowls are a total crowd-pleaser. They store beautifully, travel well, and honestly, there’s something so satisfying about digging into a bowl that’s as vibrant as it is delicious.
KEY INGREDIENTS IN CAVA HONEY HARISSA CHICKEN BOWLS
To make these bowls sing, you’ll need a handful of pantry staples and fresh produce. Each component plays a special role, bringing texture, taste, and that signature Mediterranean flair.
- Boneless, skinless chicken thighs
Juicy and forgiving, thighs remain tender after cooking and soak up the honey-harissa marinade beautifully.
- Harissa paste
This North African chili paste delivers smoky heat and fragrant spices—your secret weapon for a flavor punch.
- Honey
Adds a sweet counterpoint to the harissa’s spice, creating a luscious glaze on the chicken.
- Olive oil
Helps bind the marinade and ensures even roasting, while adding a fruity richness.
- Garlic powder
Intensifies savory depth without any chopping, weaving its garlicky warmth into every bite.
- Smoked paprika
Amplifies the smoky notes in the harissa and deepens the chicken’s color for that irresistible char.
- Salt and pepper
Essential for seasoning, they enhance all the other flavors and balance the sweetness and heat.
- Quinoa, rinsed
A light and fluffy grain that soaks up juices, offering a protein-packed base for the bowl.
- Water or chicken broth
Cooking quinoa in broth adds an extra layer of savory richness.
- Cucumber, diced
Brings cooling crunch and a refreshing contrast to the warm, spicy chicken.
- Cherry tomatoes, halved
Burst with sweet-tart juiciness, brightening each spoonful with vivid color.
- Red onion, finely sliced
Provides a sharp bite and crunchy texture, balanced by the marinade’s sweetness.
- Feta cheese, crumbled
Creamy and tangy, it melts slightly against the warm quinoa for creamy pockets of flavor.
- Fresh mint leaves, chopped
Imparts a fragrant, cooling lift that complements the heat of the harissa.
- Fresh parsley, chopped
Adds bright herbal notes and a pop of green to every bowl.
- Juice of 1 lemon
Ties everything together with zesty acidity, refreshing the palate between richer bites.
HOW TO MAKE CAVA HONEY HARISSA CHICKEN BOWLS
Let’s dive into crafting these beauties step by step. From marinating to roasting and assembling, you’ll have a vibrant, restaurant-worthy bowl in no time.
1. Preheat your oven to 400°F (200°C). This ensures you get a hot environment for the chicken to caramelize beautifully, locking in juices and creating that irresistible outer crust.
2. In a mixing bowl, whisk together the harissa paste, honey, olive oil, garlic powder, smoked paprika, salt, and pepper. The goal is a smooth, cohesive marinade that will cling to every inch of the chicken.
3. Place the chicken thighs in the bowl and toss to coat them evenly with the marinade. Cover and let them marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator for deeper flavor penetration.
4. Meanwhile, bring water or chicken broth to a boil in a saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside, keeping it warm.
5. Line a baking sheet with parchment paper or foil, then arrange the marinated chicken thighs on top. Roast in the preheated oven for 20–25 minutes, or until the chicken is fully cooked and caramelized at the edges.
6. While the chicken is roasting, prepare the salad by combining diced cucumber, cherry tomatoes, red onion, crumbled feta, mint, and parsley in a bowl. Squeeze lemon juice over the mixture and toss gently. Season with salt and pepper to taste.
7. Once the chicken is done, let it rest on the baking sheet for a few minutes. This step locks in the juices, ensuring every slice is succulent.
8. Slice the chicken into strips, arranging them neatly for easy assembly.
9. To assemble the bowls, place a generous serving of quinoa in each serving bowl, top with the fresh salad, and layer on the honey harissa chicken slices. Finally, garnish with extra herbs or a drizzle of olive oil if desired, and serve immediately.
SERVING SUGGESTIONS FOR CAVA HONEY HARISSA CHICKEN BOWLS
These bowls are a delightful canvas for your creativity. Whether you’re hosting a laid-back gathering or prepping meals for the week, the vibrant colors and contrasting textures make every plate feel special. For the ultimate Mediterranean vibe, serve with a sprinkle of sesame seeds, a wedge of lemon on the side, and a hearty loaf of crusty bread to soak up any remaining juices. You can also elevate the experience by offering small side dishes like marinated olives or stuffed grape leaves. A glass of crisp white wine or a sparkling water with cucumber slices complements the spicy-sweet profile perfectly. Ready to turn heads? Here are a few fun ways to present and enjoy these bowls:
- Add a dollop of tzatziki on top for creamy coolness that contrasts the harissa heat.
- Serve alongside warm pita bread and let guests build their own wraps or dip into the salad and quinoa.
- Pair with a refreshing mint lemonade or a chilled rosé to balance the bold flavors.
- Garnish with a sprinkle of toasted pine nuts or pistachios for extra crunch and nutty depth.
HOW TO STORE CAVA HONEY HARISSA CHICKEN BOWLS
Whether you’re meal prepping for the week or saving leftovers for another day, proper storage is key to maintaining the vibrant flavors and textures of these bowls. Start by dividing the cooked components—quinoa, chicken, and salad—into airtight containers. This keeps each element at its best and prevents sogginess. When you’re ready to enjoy, you can reheat or serve cold, depending on your mood. For the salad, a quick toss with fresh lemon juice before serving can revive its crispness, while a gentle reheat in the microwave (covered) brings the chicken back to that just-roasted tenderness. Here are some tried-and-true methods:
- Refrigerate in separate containers: Store chicken, quinoa, and salad individually to keep textures intact for up to 4 days.
- Freeze chicken only: Place cooled, sliced chicken in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Jar lunch bowls: Layer quinoa, salad mix, and sliced chicken in mason jars for grab-and-go meals—just shake and eat.
- Revive with fresh herbs: Before serving leftovers, sprinkle extra mint and parsley on top to refresh the flavors.
CONCLUSION
These CAVA Honey Harissa Chicken Bowls have become my go-to for when I want something that feels both exotic and cozy, all in one bowl. The interplay between the sweet honey glaze and the smoky, spicy harissa paste keeps every bite exciting, while the fresh salad and fluffy quinoa bring balance and nourishment. I love that you can make a big batch of the marinade and quinoa ahead of time, then just assemble everything when you’re ready to eat. It’s perfect for those busy weeknights when you want something wholesome and restaurant-worthy without spending hours in the kitchen. Feel free to customize your bowls with extra toppings like olives, avocado slices, or roasted vegetables to keep things fresh and fun.
Go ahead and print this article or save it to your favorite recipe binder for easy reference. Below, you’ll find a handy FAQ section to help troubleshoot any questions or tips you might need as you cook. I’d love to hear how it turns out for you, so please drop a comment if you give this recipe a try or have any feedback. Your experience helps us all become better home cooks!
CAVA Honey Harissa Chicken Bowls
Description
Experience a perfect balance of sweet honey, smoky harissa, and fresh herbs atop fluffy quinoa. Crisp cucumber, cherry tomatoes, and creamy feta add bright pops of flavor in every bite.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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In a mixing bowl, whisk together the harissa paste, honey, olive oil, garlic powder, smoked paprika, salt, and pepper.
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Place the chicken thighs in the bowl and toss to coat them evenly with the marinade. Let marinate for at least 30 minutes, or up to overnight in the refrigerator for more intense flavor.
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Meanwhile, bring 2 cups of water or chicken broth to a boil in a saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for about 15 minutes, or until the liquid is absorbed and quinoa is tender. Fluff with a fork and set aside.
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Line a baking sheet with parchment paper or foil. Place the marinated chicken thighs on the sheet and roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and caramelized.
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While the chicken is roasting, prepare the salad by combining the diced cucumber, cherry tomatoes, red onion, crumbled feta, mint, and parsley in a bowl. Squeeze the lemon juice over the mixture and toss to combine. Season with salt and pepper to taste.
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Once the chicken is done, let it rest for a few minutes before slicing it into strips.
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To assemble the bowls, place a generous serving of quinoa in each bowl, top with salad, and add slices of the honey harissa chicken on top.
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Garnish with extra herbs or a drizzle of olive oil, if desired, and serve immediately.
Note
- Harissa is a spicy and aromatic paste integral to North African cuisine, adding depth and heat to this dish.
- Marinating chicken longer enhances flavor and tenderness.
- Quinoa can be substituted with rice or couscous for a different texture.
- For added creaminess, serve with a dollop of tzatziki or Greek yogurt.
- Customize the bowl by adding additional toppings like olives, avocados, or roasted vegetables.
