Harissa Chicken Bowls
Harissa Chicken Bowls are a flavorful dish featuring spicy, marinated chicken served over a hearty base like rice or quinoa, and then paired with crazy feta, fresh vegetables and toppings. Add a drizzle of harissa dressing or other sauce of your choice for the tastiest customizable meal!
CAVA Chicken Bowls
We’ve been on a serious “bowls kick” recently and decided it was time to add our favorite CAVA bowls to the mix. Our oldest son and his wife frequently make a version of these, and I think he’ll soon be making mine. Right Josh and Tiff? 😀
We’re fortunate to have mild weather year-around, so while we normally grill the chicken, you can cook it on the stovetop or in the oven instead. Do what works for your individual circumstances.
For another delicious Mediterranean recipes, try our Chicken Hummus Bowls with Healthy Tzatziki Sauce. Plus you’ll love our Mediterranean Chopped Salad!
Why This Recipe Works:
- CAVA COPYCAT – We discovered CAVA bowls a couple of years ago and were most likely “late to the party”. Better late than never, right?
- CHEAPER TO MAKE AT HOME – I’m always shocked to see the final price after our large orders of food for the family. Making it home is WAY cheaper and leftovers are a bonus too.
- FULL OF DELICIOUS FLAVOR – The harissa paste is the key ingredient in these chicken bowls. Make sure you keep it stocked in your pantry.
- GREAT MEAL PREP – We often make way more chicken than we need so we can meal prep for lunches. You can also make it interesting by changing toppings and the base (rice, quinoa, couscous).
What You’ll Need:
- chicken breasts or chicken thighs
- chicken marinade – a combo of olive oil, harissa paste, honey, olive oil, Worcestirshire sauce, salt, and pepper
- harrissa dressing – a combo of olive oil, red wine vinegar, harissa paste, honey, and seasonings
- crazy feta – (or use crumbled feta cheese instead) a spicy, whipped feta cheese spread that’s popular at CAVA
- quinoa, rice, or couscous – to serve
- other ingredients – any combo of fresh veggies, pickled onions, hummus, naan bread, pita chips, etc.
NOTE: You can use chicken thighs instead of breasts for these bowls. Make sure you cook them for a little bit longer than chicken breasts to ensure they are cooked through.
How to make Harissa Chicken Bowls:
Step 1
Marinate chicken. Add chicken breasts or thighs to a ziplock bag. (We often use a combo of the two.) Combine marinade ingredients in a mixing bowl – the olive oil, harissa paste, honey, olive oil, Worcestershire sauce, salt, and pepper. Use a whisk to combine well. Pour marinade over chicken and massage into the chicken. Seal and place in your refrigerator for about an hour.
Step 2
Make harissa dressing. In a small jar, combine dressing ingredients – the olive oil, red wine vinegar, harissa paste, honey, and seasonings (garlic powder, salt, and pepper). Add lid and shake well to combine. Set aside.
Step 3
Make crazy feta. Heat a small skillet over medium heat. Add a little olive oil, onions and jalapeños – and cook until softened, about 2-3 minutes. Add garlic and stir for a minute. Cool slightly.
To a food processor, add the feta cheese, cooled veggies, olive oil, and lemon juice. Blend until creamy. Set aside.
Step 4
Cook chicken. Grill or pan-sear the chicken over medium heat until cooked through. We normally grill our chicken since we have fairly mild temperatures year-around. If cooking chicken on the stovetop, you’ll need to add additional oil to the pan for cooking.
Chicken is considered done when a digital thermometer (inserted into the thickest part of the meat) registers 165 degrees. However, we normally take meat off at 160 degrees, allowing for some carry-over cooking.
Step 5
Slice chicken. Let meat rest for 10 minutes before slicing into strips.
Step 6
Make rice or quinoa. Meanwhile cook your choice of rice or quinoa according to package directions.
Step 7
Prep remaining ingredients. Prep fresh veggies and remaining ingredients. We LOVE pickled onions in these too. If serving a large group, set up all ingredients in small bowls for an assembly line of sorts.
Step 8
Assemble bowls. To individual serving bowls, add rice, veggies, sliced chicken, crazy feta, pickled onions, hummus, and optional ingredients. Top with a drizzle of harissa dressing and enjoy!
Store leftover ingredients in your refrigerator for up to four days. We like to meal prep these into individual containers for lunches on the go.
Recipe FAQs:
Harissa is a North African chili paste made from roasted red peppers, spices, garlic, and olive oil. It adds a smoky, spicy, and slightly tangy flavor.
Marinate the chicken for at least 30 minutes (or overnight) for best results.
Substitute chicken with roasted chickpeas, tofu, or grilled halloumi cheese.
Add extra harissa paste, red pepper flakes, or a drizzle of spicy chili oil.
Crazy feta is a spicy, whipped feta cheese spread that originally gained popularity at CAVA.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Harissa Chicken Bowls
Ingredients
For the harissa chicken:
- 2 pounds boneless, skinless chicken breasts – or chicken thighs (or a combo)
- 3 Tablespoons harissa paste
- 2 Tablespoons honey
- 2 Tablespoons olive oil
- 1 Tablespoon fresh lemon juice – from 1/2 large lemon
- kosher salt and freshly ground black pepper – to taste
For the harissa dressing:
- 1/4 cup olive oil
- 2 Tablespoons red wine vinegar
- 2 Tablespoons harissa paste
- 1 Tablespoon fresh lemon juice – from 1/2 large lemon
- 2 teaspoons honey
- 2 teaspoons Worcestershire Sauce
- 1/2 teaspoon garlic powder – or minced garlic
- kosher salt and freshly ground black pepper – to taste
For the crazy feta:
- 6 oz. feta cheese
- 1-2 Tablespoons olive oil
- 2 Tablespoons freshly squeezed lemon juice
- 1/3 cup onion – diced
- 1/2 medium jalapeno – diced
- 2 cloves garlic – minced
Remaining ingredients:
- cooked rice or quinoa
- fresh veggies – salad greens, cucumbers, tomatoes, avocado
- pickled red onions, prepared hummus
- warm naan bread or pita chips
Instructions
- Marinate chicken. Add chicken breasts (or thighs) to a ziplock bag. Combine marinade ingredients in a mixing bowl – the olive oil, harissa paste, honey, olive oil, Worcestershire sauce, salt, and pepper. Use a whisk to combine well. Pour marinade over chicken and massage into the chicken. Seal and place in your refrigerator for at least 30 minutes (or overnight is fine too).2 pounds boneless, skinless chicken breasts, 3 Tablespoons harissa paste, 2 Tablespoons honey, 2 Tablespoons olive oil, 2 teaspoons Worcestershire Sauce, 1 Tablespoon fresh lemon juice, kosher salt and freshly ground black pepper
- Make harissa dressing. In a small jar, combine dressing ingredients – the olive oil, red wine vinegar, harissa paste, lemon juice, honey, and seasonings (garlic powder, salt, and pepper). Add lid and shake well to combine. Set aside.1/4 cup olive oil, 2 Tablespoons red wine vinegar, 2 Tablespoons harissa paste, 1 Tablespoon fresh lemon juice, 2 teaspoons honey, 1/2 teaspoon garlic powder, kosher salt and freshly ground black pepper
- Make crazy feta. Heat a small skillet over medium heat. Add a little olive oil, onions and jalapeños – and cook until softened, about 2-3 minutes. Add garlic and stir for a minute. Cool slightly.To a food processor, add the feta cheese, cooled veggies, olive oil, and lemon juice. Blend until creamy. Set aside.6 oz. feta cheese, 1-2 Tablespoons olive oil, 2 Tablespoons freshly squeezed lemon juice, 1/3 cup onion, 1/2 medium jalapeno, 2 cloves garlic
- Cook chicken. Grill or pan-sear the chicken over medium heat until cooked through. If cooking chicken on the stovetop, you’ll need to add additional oil to the pan for cooking.Chicken is considered done when a digital thermometer (inserted into the thickest part of the meat) registers 165 degrees. However, we normally take meat off at 160 degrees, allowing for some carry-over cooking.
- Slice chicken. Let meat rest for 10 minutes before slicing into strips.
- Make rice or quinoa. Meanwhile cook your choice of rice or quinoa according to package directions.cooked rice or quinoa
- Prep remaining ingredients. Prep fresh veggies and remaining ingredients. If serving a large group, set up all ingredients in small bowls for an assembly line of sorts.
- Assemble bowls. To individual serving bowls, add rice, veggies, sliced chicken, crazy feta, pickled onions, hummus, and optional ingredients. Top with a drizzle of harissa dressing and enjoy!fresh veggies, pickled red onions, prepared hummus, warm naan bread or pita chips
Notes
- Store leftover ingredients in your refrigerator for up to four days. We like to meal prep these into individual containers for lunches on the go.
- Toppings include any combo of fresh veggies, pickled onions, hummus, naan bread, pita chips, etc.
- You can make both chicken breasts and chicken thighs and let people choose their favorite.
- I recommend making a double (or triple) batch and entertaining a group of family and friends!
This was so, so good. Instead of bowls, I made Mason jar salads adding, in each jar, sauce, cucumbers, chicken, tomatoes, rice, spicy pickled onions, crazy feta and greens. Delicious !!!!
Oh I like this idea, Brigitte! Thank you!
I don’t see the amount of Worchestershire to add…
Also, do you think theses could be made as salads in a Mason jar and if so, how would you stack the ingredients?
Thank you for answering 🙂
Sorry about that – I just fixed it. As far as making in a mason jar, I’d start with dressing on the bottom, then the chicken, veggies, feta, and lastly, the lettuce. Let me know if that turns out for you!
These harissa bowls were excellent. Definitely a change from the usual. It’s always fun to try a food that is completely different from the norm.
Great to hear, Rob!
So glad y’all enjoyed it Rob!
Homemade Harissa Cava bowls? Yes! The best!
Just like CAVA!