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In today's culinary world, the appeal of bowl meals has soared, offering a perfect blend of nutrition, flavor, and convenience. Among the myriad of options available, one dish that stands out is the Honey Harissa Chicken Bowl. This vibrant and wholesome meal is not only visually appealing but also tantalizing to the taste buds, combining the rich flavors of North African spices with a hint of sweetness from honey.

Honey Harissa Chicken Bowls Recipe (Cava Copycat)

Elevate your weeknight dinner with these Honey Harissa Chicken Bowls! This recipe features tender, marinated chicken thighs grilled to perfection and served over a fluffy quinoa base. Toss in fresh cherry tomatoes, crunchy cucumbers, vibrant red cabbage, and creamy avocado for a burst of flavor and color. Drizzled with honey harissa goodness and topped with herbs and feta, it’s a nutritious and satisfying meal. Perfect for meal prep or a fun family dinner!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tbsp harissa paste

2 tbsp honey

2 tbsp olive oil

Salt and pepper to taste

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup red cabbage, finely shredded

1 avocado, sliced

Fresh parsley or cilantro, chopped (for garnish)

Lemon wedges (for serving)

1/4 cup feta cheese, crumbled (optional)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine harissa paste, honey, olive oil, salt, and pepper. Add the chicken thighs and toss to coat well. Cover and let marinate in the refrigerator for at least 30 minutes (or up to overnight for deeper flavor).

    Cook Quinoa: In a medium saucepan, bring vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

      Cook Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side or until the chicken is fully cooked (internal temperature of 165°F). Let rest for a few minutes before slicing.

        Prepare Veggies: While the chicken is cooking, prep your veggies by halving the cherry tomatoes, dicing the cucumber, and shredding the red cabbage.

          Assemble the Bowls: In a bowl, place a generous scoop of quinoa as the base. Top with sliced honey harissa chicken, cherry tomatoes, cucumber, red cabbage, and avocado slices.

            Garnish and Serve: Sprinkle with fresh parsley or cilantro and feta cheese if using. Serve with lemon wedges on the side for an extra zing.

              Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 4