CAVA Honey Harissa Chicken Bowls

Total Time: 1 hr 29 mins Difficulty: Intermediate
Vibrant honey-harissa chicken meets crisp veggies and wholesome grains in a Mediterranean-inspired bowl that’s bursting with bold flavors and fresh herbs
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Vibrant honey-harissa chicken meets crisp veggies and wholesome grains in a Mediterranean-inspired bowl that’s bursting with bold flavors and fresh herbs. I’ll never forget the first time I whipped up these CAVA Honey Harissa Chicken Bowls on a busy weeknight, craving something bright and satisfying. With just 15 minutes of prep, 14 minutes of cooking, and a leisurely 1-hour rest time for that sweet marinade to work its magic, this intermediate-level recipe turned dinner into a delightful culinary adventure. Each bite brings together sweet honey, spicy harissa paste, and smoky paprika coating tender grilled chicken, perched atop nutty brown rice or fluffy quinoa, and finished off with crunchy carrots, juicy cherry tomatoes, cool cucumbers, tangy feta, and a sprinkle of fresh mint and parsley. Clocking in at around 500 kcal per serving, it’s a balanced dinner or lunch that doubles as healthy meal prep for a busy week.

What I love most is how adaptable this Mediterranean chicken bowl is. If you’re feeding a crowd, extend the marinade to overnight and turn it into an effortless make-ahead feast. You can even swap the chicken for chickpeas if you want a vegetarian spin. Season to taste, pair it with extra lemon wedges for a zesty finish, and enjoy the colorful spread on the table. Whether you’re a seasoned home cook or diving into “easy weeknight dinner” territory for the first time, these grilled chicken bowls deliver on flavor and freshness every single time. So tie on your apron and let’s dive into the key ingredients that make this dish shine.

KEY INGREDIENTS IN CAVA HONEY HARISSA CHICKEN BOWLS

Before you get cooking, let’s talk about the flavor powerhouses and fresh additions that bring this recipe to life. Each ingredient plays a special role, from building the base to delivering that final herbaceous punch.

  • Chicken breasts

Tender, lean protein that soaks up the sweet-and-spicy marinade beautifully and grills to juicy perfection.

  • Olive oil

Provides a silky base for the marinade, helping the harissa and spices cling evenly to the chicken while adding richness.

  • Harissa paste

The cornerstone of the marinade’s bold heat—a North African chili paste that lends smoky depth and a medium kick.

  • Honey

Balances the spice with natural sweetness and promotes gorgeous caramelization when the chicken hits the grill.

  • Garlic cloves

Minced garlic infuses the marinade with pungent warmth and aroma, lifting every bite.

  • Ground cumin

Adds earthy, slightly nutty undertones that complement the harissa’s chili-forward profile.

  • Smoked paprika

Contributes a subtle smokiness that intensifies on the grill, rounding out the flavor spectrum.

  • Salt and pepper

Essential seasonings that enhance all the other flavors and ensure every bite tastes bright.

  • Cooked brown rice or quinoa

Provides a hearty, nutty foundation for the bowl, absorbing juices and adding satisfying texture.

  • Sliced cucumbers

Offer a refreshing crunch and cooling contrast to the warm, spiced chicken.

  • Cherry tomatoes

Halved for bursts of juicy sweetness that balance out the savory elements.

  • Shredded carrots

Bring color and a gentle earthy bite, plus a touch of natural crunch.

  • Crumbled feta cheese

Sprinkles tangy creaminess across the bowl, cutting through the spice with its briny richness.

  • Chopped fresh mint and parsley

Vibrant herbs that add a final layer of freshness and a pop of green to your presentation.

  • Lemon wedges

For squeezing over the entire bowl, providing bright acidity that ties all the flavors together.

HOW TO MAKE CAVA HONEY HARISSA CHICKEN BOWLS

Let’s walk through the magic behind turning these simple ingredients into a show-stopping meal. From paving the way with a perfectly even chicken breast to that glorious moment when everything comes together in a colorful bowl, each step is designed to maximize flavor and ease.

1. Place chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness. This helps each piece cook uniformly and soak up the marinade faster.

2. In a large bowl, whisk together olive oil, harissa paste, honey, minced garlic, ground cumin, smoked paprika, salt, and pepper until the mixture is smooth and glossy.

3. Add chicken breasts to the marinade, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour, or overnight for deeper flavor penetration.

4. Preheat your grill or a grill pan over medium-high heat so it’s sizzling hot when the chicken hits the grates.

5. Remove chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade to avoid cross-contamination.

6. Grill chicken for 6–7 minutes per side, or until fully cooked and no longer pink inside. Transfer to a plate and let the meat rest for a few minutes to redistribute its juices.

7. Slice the chicken into strips against the grain for maximum tenderness.

8. Assemble the bowls: divide the cooked rice or quinoa among serving bowls. Top each portion with sliced chicken, cucumbers, cherry tomatoes, shredded carrots, feta cheese, mint, and parsley.

9. Serve with lemon wedges on the side for guests to squeeze over the top, adding a final burst of citrusy brightness.

SERVING SUGGESTIONS FOR CAVA HONEY HARISSA CHICKEN BOWLS

Serving these bowls is half the fun—think of each component as a vibrant brushstroke in a gorgeous, edible painting. Your guests will love the bright contrasts of color, texture, and temperature on their plates. Gather your favorite bowls and arrange everything buffet-style, so everyone can customize their own creation. Sprinkle extra fresh herbs on top, lay out lemon wedges, and don’t forget to pass around some flaky sea salt for that final flourish. The visual impact alone makes it perfect for entertaining or simply elevating a casual weeknight.

  • Meal-prep friendly – Layer ingredients in airtight containers, keeping the grilled chicken separate from the rice and veggies. Store in the fridge for up to four days, then just assemble and drizzle with lemon when you’re ready.
  • Picnic-perfect – Pack each component in individual jars: start with grains at the bottom, then chicken, veggies, and herbs. Close the lid tight, and flip it over onto your plate for a beautiful layered effect, then squeeze fresh lemon juice.
  • Family-style Platter – Spread rice or quinoa on a large serving tray, fan out sliced chicken strips, and arrange veggies and herbs in rows. Let everyone build their own bowls at the table—it’s interactive and fun!
  • Wrap it up – Transform leftovers into honey-harissa chicken wraps by stuffing sliced flatbreads or tortillas with warm chicken, veggies, and a dollop of yogurt or tzatziki for a handheld delight.

HOW TO STORE CAVA HONEY HARISSA CHICKEN BOWLS

When it comes to preserving freshness and flavor, proper storage is key. You can make this recipe ahead of time and keep everything organized so that weeknight dinners practically cook themselves. Store each component thoughtfully to maintain texture: cold veggies need separate containment to avoid wilting, while chicken and grains should be tightly sealed to preserve moisture. Follow these methods to ensure each bowl tastes just as vibrant days later.

  • Refrigerate components separately – Place grilled chicken strips, cooked grains, and chopped veggies in different, airtight containers. This prevents soggy textures and lets you reassemble bowls with crisp veggies whenever you’re ready.
  • Use meal-prep containers – Opt for divided meal-prep boxes that keep rice or quinoa away from the saucy chicken. It’s perfect for ready-to-go lunches and ensures everything stays delicious until midday.
  • Freeze for longer storage – If you want to store leftovers beyond four days, freeze chicken strips and grains in freezer-safe bags. Thaw overnight in the fridge before reheating gently in the oven or microwave.
  • Reheat with care – To warm up refrigerated portions, sprinkle a few drops of water over the rice or quinoa before microwaving to keep it moist. Reheat chicken on a sheet tray in a 350°F oven for 5–7 minutes until just heated through.

CONCLUSION

This journey through CAVA Honey Harissa Chicken Bowls has been a celebration of bold Mediterranean flavors, delightful textures, and simple culinary techniques that you can turn into your signature weeknight staple. From pounding the chicken to perfection and marinating it in that glorious blend of harissa, honey, garlic, and spices, to layering vibrant vegetables, tangy feta, and fresh herbs over fluffy grains, every step has been thoughtfully designed to ensure an unforgettable meal. Whether you’re craving a friendly gathering around a family-style platter, craving quick healthy meal prep, or exploring new spins on easy weeknight dinners, this recipe delivers on all fronts. It’s intermediate in difficulty but beginner in heart, allowing you to stretch your cooking skills while still grabbing that cozy, home-cooked feeling.

Feel free to print this article and save it for later, so you can revisit these tips and tricks whenever you need a reliable, flavor-packed dinner. You’ll also find a FAQ below to answer any lingering questions you might have. If you try the recipe, I’d love to hear how it turned out—drop a comment, share any tweaks or questions, or let me know if you need help troubleshooting. Your feedback and stories make this cooking adventure all the more fun and communal. Happy grilling, and may your kitchen be filled with the bright, satisfying flavors of honey-harissa chicken bowls for many meals to come!

CAVA Honey Harissa Chicken Bowls

Difficulty: Intermediate Prep Time 15 mins Cook Time 14 mins Rest Time 1 hr Total Time 1 hr 29 mins
Calories: 500

Description

A mouthwatering blend of sweet honey, spicy harissa, and smokey paprika coats tender grilled chicken, served over nutty grains with crunchy veggies, tangy feta, and fresh herbs for a satisfying meal.

Ingredients

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and gently pound with a meat mallet to an even thickness.
  2. In a large bowl, whisk together olive oil, harissa paste, honey, garlic, cumin, smoked paprika, salt, and pepper.
  3. Add chicken breasts to the marinade, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour, or overnight for deeper flavor.
  4. Preheat your grill or a grill pan over medium-high heat.
  5. Remove chicken from the marinade, allowing excess to drip off. Discard the remaining marinade.
  6. Grill chicken for 6-7 minutes per side, or until fully cooked and no longer pink in the middle. Transfer to a plate and let rest for a few minutes.
  7. Slice the chicken into strips.
  8. Assemble the bowls: divide the cooked rice or quinoa among serving bowls. Top each with sliced chicken, cucumbers, cherry tomatoes, shredded carrots, feta cheese, mint, and parsley.
  9. Serve with lemon wedges on the side for squeezing over the top.

Note

  • Harissa paste varies in heat level; adjust according to your taste preference.
  • This dish can easily be made ahead of time for meal prep.
  • Feel free to substitute or add additional vegetables based on what's in season.
  • Use the leftover marinade for dressing if you cook it thoroughly by bringing it to a rapid boil.
  • Honey in the marinade creates a beautiful caramelization while grilling.
  • Can substitute chicken with chickpeas for a vegetarian option.
Keywords: honey harissa chicken, grilled chicken bowls, Mediterranean chicken bowl, healthy meal prep, quinoa chicken bowl, easy weeknight dinner

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Frequently Asked Questions

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How long does it take to prepare and cook CAVA Honey Harissa Chicken Bowls?

From start to finish, you’ll need about 1 hour and 45 minutes. That includes 10 minutes to pound the chicken, 5 minutes to whisk the marinade, at least 1 hour of marinating for flavor infusion (you can marinate overnight for deeper taste), and around 30 minutes for grilling, slicing, and assembling the bowls.

Can I prepare components ahead of time for meal prep?

Absolutely. You can marinate the chicken up to 24 hours in advance and store it covered in the refrigerator. Cook the brown rice or quinoa and chop cucumbers, tomatoes, and carrots a day ahead, storing each in sealed containers. When you’re ready to eat, just grill the chicken, slice it, and assemble the bowls. It makes weekday lunches or dinners quick and stress-free.

How can I adjust the spice level of the harissa marinade?

Harissa paste can range from mild to very spicy. For a milder flavor, start with 1 to 2 tablespoons of harissa and taste your marinade before adding the chicken. If you prefer extra heat, use the full 3 tablespoons or mix in a pinch of red pepper flakes. You can also tone it down by increasing the honey to 3 tablespoons, which adds sweetness and balances the spice.

What’s the best way to store and reheat leftovers?

Store leftovers in airtight containers in the refrigerator for up to 3–4 days. Keep the chicken, grains, and vegetables in separate compartments if possible to preserve texture. To reheat, microwave on medium power for 1–2 minutes, or warm the chicken in a skillet over medium heat until heated through. Squeeze fresh lemon over the top after reheating to brighten flavors.

Can I use a different protein or make this dish vegetarian?

Yes. For a vegetarian twist, substitute the chicken with a can of drained and rinsed chickpeas, tossed in the same harissa-honey marinade and roasted at 400°F for 20 minutes. You can also use tofu or tempeh—press and cube it, marinate for at least 30 minutes, then grill or pan-sear until golden and crisp.

Are there any tips for achieving perfect grill marks and caramelization?

Preheat your grill or grill pan to medium-high heat and oil the grates to prevent sticking. Let the excess marinade drip off the chicken before placing it on the grill—too much leftover oil can cause flare-ups. Grill undisturbed for 6–7 minutes per side; resist the urge to flip early. Let the chicken rest for 5 minutes off the heat so juices redistribute, then slice.

How can I repurpose or safely use the leftover marinade?

If you’d like to use the leftover marinade as a dressing, transfer it to a small saucepan and bring it to a rapid boil for at least 2 minutes to kill any raw-chicken bacteria. Let it cool before drizzling over your bowls. It makes a zesty, slightly sweet vinaigrette that ties all the ingredients together.

Sophie Reynolds

Food and Lifestyle Blogger

Hey there—welcome to Faded Mix! I’m Sophie Reynolds, a home cook who believes every meal should tell a story. Born and raised in a bustling suburban kitchen, I fell in love with. My cooking style blends classic comfort—think rich sauces and tender meats—with fresh twists like unexpected spice blends or seasonal produce swaps

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