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Understanding the roots of the dish is essential to appreciating its flavor profile. Harissa, a North African chili paste, is the star of the show here, bringing a unique blend of heat and depth that is beautifully balanced by the sweetness of honey. This combination not only enhances the chicken's flavor but also creates an inviting aroma that fills your kitchen. The flavor journey continues with the addition of fresh vegetables and grains, creating a colorful and nutritious meal that is as pleasing to the eye as it is to the palate.

Honey Harissa Chicken Bowls Recipe (Cava Copycat)

Discover a delicious and healthy meal with these Honey Harissa Chicken Bowls! Packed with flavor, this recipe features marinated grilled chicken thighs glazed with harissa and honey, served over a bed of quinoa or brown rice. Top with fresh veggies like cherry tomatoes, cucumbers, and avocado for a fresh crunch. Don't forget the creamy tahini dressing to tie it all together. Perfect for meal prep or a family dinner! Enjoy a burst of flavors in every bite!
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Ingredients
  

For the Chicken:

1 lb boneless skinless chicken thighs

3 tablespoons harissa paste

2 tablespoons honey

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lemon

For the Bowls:

2 cups cooked quinoa or brown rice

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup canned chickpeas, rinsed and drained

1 avocado, sliced

1/2 red onion, thinly sliced

Fresh parsley or cilantro, chopped

For the Dressing:

1/4 cup Greek yogurt

2 tablespoons tahini

Juice of 1 lemon

Salt to taste

Water to thin if needed

Instructions
 

Marinate the Chicken: In a bowl, combine harissa paste, honey, olive oil, lemon juice, salt, and pepper. Add the chicken thighs, making sure they are well-coated. Marinate for at least 30 minutes (up to overnight in the fridge for more flavor).

    Cook the Chicken: Preheat the grill or a skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F. Remove from heat and let rest before slicing.

      Prepare the Bowls: While the chicken is cooking, prepare the bases of your bowls by dividing the cooked quinoa or brown rice evenly among serving bowls.

        Add Toppings: Top each bowl with cherry tomatoes, cucumber, chickpeas, avocado, and red onion.

          Make the Dressing: In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and salt. Add water as needed to achieve desired consistency.

            Assemble the Bowls: Slice the grilled chicken and layer it on top of each bowl. Drizzle with the tahini dressing and garnish with fresh parsley or cilantro.

              Serve and Enjoy: Serve immediately while the chicken is warm, or store the components separately to enjoy later!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4