– **Title**: CAVA Honey Harissa Chicken
– **Ingredients**:
– 1 pound boneless, skinless chicken thighs
– 3 tablespoons harissa paste
– 2 tablespoons honey
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)
– **Instructions**:
1. In a mixing bowl, combine the harissa paste, honey, olive oil, garlic powder, paprika, salt, and pepper. Mix well to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for more flavor.
3. Preheat the grill or a skillet over medium-high heat.
4. Remove the chicken from the marinade and place it on the grill or skillet. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
5. Once done, remove the chicken from the heat and let it rest for a few minutes.
6. Slice the chicken and serve it on a platter. Garnish with fresh parsley and lemon wedges on the side for squeezing over the chicken.
7. Enjoy the honey harissa chicken as is or with sides like couscous, salad, or pita bread.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish since they cook quickly and absorb flavors well. You can substitute with boneless thighs for added juiciness or plant-based chicken alternatives for a vegetarian option.
Harissa Paste: This adds a spicy, smoky flavor to the dish. If you can’t find harissa, you can use sriracha or a mix of smoked paprika and cayenne for some heat. Adjust based on your spice tolerance!
Honey: Honey gives a nice sweetness to counter the spice. If you’re avoiding sugar, maple syrup or agave can work well too, just keep the ratios similar for balance.
Mixed Greens: Spinach or arugula are great choices, but feel free to use your favorite salad greens. Kale or even shredded cabbage can be fun for extra texture.
Feta Cheese: Feta adds a lovely salty tang. If you’re dairy-free, try crumbled tofu or a non-dairy feta alternative to keep the flavor.
How Do I Ensure My Chicken is Cooked Perfectly?
Cooking chicken can be tricky, but with a few tips, you’ll get it just right. The key is to monitor the internal temperature closely to avoid dry chicken.
- After marinating, let excess marinade drip off the chicken before cooking.
- Cook on medium-high heat; it helps achieve a nice sear.
- Use a meat thermometer to check for 165°F (75°C) for perfect doneness. This helps keep it juicy.
- Let the chicken rest for a few minutes after cooking. This step keeps the juices locked in.
How to Make CAVA Honey Harissa Chicken Bowl
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons honey
- 2 tablespoons harissa paste
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Bowl:
- 1 cup cooked rice (or quinoa)
- 1 cup mixed greens (spinach, arugula, or lettuce)
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup hummus
- 1/4 cup tzatziki (optional)
- Pita bread, for serving
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges (for serving)
How Much Time Will You Need?
This recipe takes about 30 minutes for marinating the chicken, plus an additional 15-20 minutes for cooking and assembling the bowl. Overall, you’ll be looking at around 50-60 minutes. Perfect for a delicious and healthy meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
First, grab a medium-sized bowl. In it, mix together the honey, harissa paste, olive oil, salt, and pepper. Add the chicken breasts and make sure they’re coated well in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes or up to 2 hours if you have time. This will help develop a tasty flavor!
2. Cook the Chicken:
Once your chicken has marinated, it’s cooking time! Heat up a grill or skillet over medium-high heat. Remove the chicken from the marinade (it’s going to smell amazing!). Grill or cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). When done, take it off the heat and let it rest for a few minutes before slicing.
3. Prepare the Base:
In a large bowl, start building your bowl! Layer the cooked rice or quinoa at the bottom. Then, pile on the mixed greens, cherry tomatoes, diced cucumber, sliced red onion, and crumbled feta cheese. This colorful mix will make your bowl look enticing!
4. Add the Chicken:
Now, take the sliced chicken and place it right on top of all those beautiful veggies and grains. It’s looking good already!
5. Add Dips and Garnishes:
Next, it’s time for the delicious toppings! Add dollops of hummus and tzatziki (if you’re using it) to your bowl. For a fresh touch, sprinkle some chopped parsley or cilantro on top.
6. Serve:
Finally, arrange some pita bread on the side and serve with lemon wedges for an extra zing. Squeeze some lemon over your bowl for that extra burst of flavor. Enjoy your homemade CAVA Honey Harissa Chicken Bowl!
Can I Use Different Proteins for This Recipe?
Absolutely! This recipe is versatile, so you can substitute chicken with grilled shrimp, tofu, or even chickpeas for a vegetarian option. Just adjust the cooking times accordingly. For example, shrimp cook quickly in 3-4 minutes per side, while chickpeas can be heated through in a skillet.
What if I Can’t Find Harissa Paste?
If you can’t find harissa paste, you can make a quick substitute by mixing equal parts chili paste or sriracha with a bit of olive oil and cumin for flavor. Adjust the spiciness to your liking! You can also use a combination of red pepper flakes and paprika if you prefer.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the chicken in a skillet or microwave, keeping the salad ingredients cold to maintain freshness. If you notice any sogginess, separate components before storing.
Can I Make This Bowl Vegan?
Yes! To make this bowl vegan, substitute chicken with roasted chickpeas or marinated tofu. Replace the feta cheese with a vegan alternative or omit it altogether. You can also use vegan hummus and tzatziki made without dairy.
