Description
This Hot Honey Harissa Chicken Bowl has everything you love about your Cava order but comes together easily at home! Sweet and spicy marinated chicken, bold harissa vinaigrette, tangy pickled onions, fluffy rice, and crisp, fresh toppings all come together for a flavor-packed bowl that’s just as satisfying (if not more!) than the restaurant version. It’s perfect for meal prep, weeknight dinners, or when you’re craving something a little spicy, a little sweet, and totally delicious.
Ingredients
Units
Scale
Harissa Chicken
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup harissa
- 2 tablespoons hot honey
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 4 cloves garlic, finely minced, grated, or pressed
- juice and zest of 1 lemon
- 1 tablespoon olive oil
For Serving
- basmati rice
- pickled onions
- avocado
- hummus
- tzatziki
- persian cucumber
- red grape or cherry tomatoes, halved
- fresh mint and dill
- hot harissa vinaigrette
- pita
- crumbled feta
Instructions
- Marinate the Chicken: Add all of the marinade ingredients to large mixing bowl and whisk together until well combined. Add the chicken thighs to the mixing bowl and toss until well coated. Cover and let the chicken marinate, in the fridge, for at least 30 minutes or up to overnight.
- After the chicken has marinated remove it from the fridge.
- Heat a large skillet or grill pan over medium-high heat. Once hot, remove the chicken from the marinade (shaking of any excess) and add the chicken to the skillet. Cook the chicken thighs until they reach an internal temperature of 165 degrees Fahrenheit, around 6-8 minutes per side. You may have to do this in batches depending on the size of your skillet.
- Let the chicken rest before slicing and serving in bowls with all of the toppings and a drizzle of the harissa vinaigrette.
