Why I Love This Recipe

Every time I order CAVA, I tell myself I’m going to try something different… and every time I end up with a harissa chicken bowl. After making this version at home, I honestly don’t feel the need to make the trip anymore. The chicken is smoky, spicy, and incredibly juicy, the toppings add so much freshness and crunch, and that homemade harissa vinaigrette is the kind of dressing you’ll want to keep in your fridge for everything from grain bowls to salads.

Enjoying The Leftovers

These bowls were practically made for meal prep. I like portioning everything into containers at the beginning of the week, then adding the avocado and a drizzle of the vinaigrette right before eating so everything stays fresh.

Storing

Store the chicken, rice, vegetables, hummus, and vinaigrette in separate airtight containers in the refrigerator for up to 4 days. Slice the avocado fresh when you’re ready to serve for the best texture and color.

Reheating

Warm the chicken and rice until heated through, then build your bowl with the fresh toppings, hummus, feta, and avocado. Finish with a generous drizzle of the harissa vinaigrette because it’s what brings the whole bowl together.

Two bowls of chicken, rice, pickled onions, cucumbers and feta cheese on top of a bed of mixed greens.
No ratings yet

Copycat Cava Harissa Chicken Bowls

Craving CAVA but don't want to leave the house? This Copycat CAVA Harissa Chicken Bowl brings all those bold, fresh flavors to your own kitchen with juicy harissa chicken, fluffy brown rice, crisp vegetables, creamy hummus, and a homemade harissa vinaigrette that steals the show. It's the kind of lunch you'll actually look forward to all week.
Print Pin Watch Video
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
US M
Servings 6

Ingredients

For the chicken marinade
  • 1 1/2 lbs boneless skinless chicken thighs
  • 2 tbsp harissa paste
  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 lemon, juiced
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp pepper
For the harissa vinaigrette
  • 2 tbsp harissa paste
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • 1 tsp minced garlic
  • 3 tbsp olive oil
  • Salt and pepper to taste
Served with
  • Mixed greens
  • Pickled red onion
  • Brown rice
  • Feta cheese or crazy feta
  • Sliced avocado
  • Hummus
  • Sliced cucumbers
  • Sliced grape tomatoes
US – M

Instructions

  • Cut the chicken thighs into bite size pieces and place in a large bowl or zip lock bag.
  • Add all the marinade ingredients and mix until the chicken is well coated. Place in the fridge to marinate for at least 30 minutes and up to 8 hours.
  • Mix all the dressing ingredients together in a mason jar or a bowl and place in the fridge until you're ready to eat. The earlier you make the dressing the better the flavors come together!
  • Once you're ready to cook the chicken, preheat a large skillet to medium high heat. Once hot add the chicken and cook 10-12 minutes, stirring occasionally, until fully cooked and it starts to get crispy.
  • Now it’s time to assemble! To each bowl add some mixed greens, rice, avocado, tomatoes, cucumbers, hummus, pickled red onions, and the harissa chicken. Top with the dressing and a sprinkle of feta cheese and enjoy!

Equipment

mixing bowls
saute pan
cutting board
measuring cups

Nutrition Per Serving

Calories: 590kcal | Carbohydrates: 43g | Protein: 34g | Fat: 32g | Fiber: 6g