The Ultimate Cava Harissa Chicken Bowl Recipe (Customizable)

Why You’ll Love This Cava Harissa Chicken Bowl Recipe

This Cava Harissa Chicken Bowl is a flavorful, Mediterranean-inspired copycat of the popular fast-casual favorite. Tender harissa-marinated chicken, fluffy rice or quinoa, creamy hummus and tzatziki, crisp veggies, and bright sauces all come together in one satisfying bowl.

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You can build it just like you do at CAVA: choose a base, add dips and spreads, pile on the harissa chicken, then finish with toppings and dressings. It’s perfect for healthy weeknight dinners and makes excellent meal prep for the week.

You’ll love it because:

• It’s a true CAVA-style copycat with layers you recognize.
• The harissa chicken is incredibly flavorful but easy to make.
• Every component is customizable to your taste and diet.
• It stores well and works great for 3–4 days of lunches or dinners.

This Cava Harissa Chicken Bowl fits well into a Mediterranean-style eating pattern, which is often recommended for heart-healthy eating.

Cava Harissa Chicken Bowl Ingredients

For the Harissa Chicken

• 1½ pounds boneless, skinless chicken breasts or thighs
• 3 tablespoons harissa paste (store-bought or homemade)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• 1 tablespoon honey or maple syrup
• 1 tablespoon lemon juice
• Salt and black pepper, to taste

For the Base (choose one or mix)

• 2 cups cooked basmati rice
• 2 cups cooked quinoa
• 4 cups mixed greens or chopped romaine lettuce

For the Toppings

• 1 cup tzatziki sauce
• 1 cup hummus
• ½ cup pickled red onions
• ½ cup crumbled feta cheese
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• ¼ cup kalamata olives, pitted and halved
• ¼ cup toasted pine nuts or sliced almonds (optional)
• Fresh herbs (parsley, mint, or dill), for garnish

For the Green Harissa Sauce

• 1 cup fresh cilantro leaves, packed
• 1 cup fresh parsley leaves, packed
• 2 jalapeños, seeded (leave some seeds for extra heat, if desired)
• 3 cloves garlic
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ cup olive oil
• 2 tablespoons lemon juice
• Salt, to taste

For the Lemon Herb Tahini Dressing

• ¼ cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons water (more as needed)
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh mint
• Salt and black pepper, to taste

For the Simple Lemon Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• ½ teaspoon Dijon mustard
• Salt and black pepper, to taste

Cava Harissa Chicken Bowl Ingredient Notes

• Harissa paste:
  Harissa is a North African chili paste that adds heat, smokiness, and depth. Different brands vary in spice level. Start with the amount listed, then increase next time if you want it spicier. Look for it in the international foods aisle or Middle Eastern markets.
• Chicken breasts vs thighs:
  • Breasts: leaner, slice nicely, great for meal prep.
  • Thighs: juicier and more forgiving if you tend to overcook chicken.
    Both work well in this Cava Harissa Chicken Bowl.
• Base options:
  • Basmati rice: classic, fluffy, and comforting.
  • Quinoa: higher in protein and naturally gluten-free.
  • Greens: great for a lighter, low-carb version.
    You can also do a half-and-half mix of grains and greens.
• Tzatziki & hummus:
  Store-bought is totally fine to save time. If you make your own, use thick tzatziki so the bowl doesn’t get watery.
• Feta cheese:
  Crumbled feta adds tangy richness. For a dairy-free bowl, use a dairy-free feta-style cheese or skip it.
• Nuts:
  Toasted pine nuts or sliced almonds add crunch and healthy fats. Toast them in a dry skillet until fragrant for the best flavor.
• Tahini:
  Use a smooth, pourable tahini. If it’s very thick or separated, stir well and add a bit more water when making the dressing.

If you’re looking for a simple protein to use in salads, wraps, or grain bowls, you can also try my Cava Chicken Recipe, which focuses just on the marinated chicken.

How to Make a Cava Harissa Chicken Bowl (Step-by-Step)

1. Marinate the Harissa Chicken

1. In a large bowl, whisk together the harissa paste, olive oil, minced garlic, cumin, coriander, smoked paprika, honey or maple syrup, lemon juice, salt, and black pepper until smooth.
2. If using chicken breasts, pound them to an even ½-inch thickness for even cooking. Trim any excess fat from thighs if using.
3. Add the chicken to the bowl and turn to coat well in the marinade.
4. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. For the deepest flavor, marinate overnight.

2. Cook the Harissa Chicken

Choose the method that works best for you:

Grill Method

1. Preheat the grill to medium-high heat and lightly oil the grates.
2. Grill the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
3. Transfer to a plate and let rest for 5 minutes before slicing.

Stovetop Skillet Method

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the marinated chicken and cook for 6–8 minutes per side, or until cooked through and nicely browned.
3. Let rest for 5 minutes, then slice into strips.

Oven Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
2. Arrange the chicken in a single layer on the baking sheet.
3. Roast for 18–22 minutes, or until the internal temperature reaches 165°F (74°C).
4. Rest for 5 minutes before slicing.

Air Fryer Method

1. Preheat the air fryer to 375°F (190°C).
2. Lightly grease the air fryer basket and arrange chicken in a single layer (cook in batches if needed).
3. Air fry for 10–14 minutes, flipping halfway through, until chicken reaches 165°F (74°C).
4. Let rest for 5 minutes, then slice.

3. Prepare the Base

You can cook the base while the chicken marinates.

Basmati Rice

1. Rinse 1 cup basmati rice under cold water until the water runs clear.
2. In a medium pot, combine the rice with 1½ cups water and a pinch of salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff with a fork. Add a squeeze of lemon juice, if desired.

Quinoa

1. Rinse 1 cup quinoa under cold water.
2. In a medium pot, combine quinoa with 2 cups water or broth and a pinch of salt.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat, cover, and let sit for 5 minutes.
5. Fluff with a fork and drizzle with a little olive oil and lemon juice.

Mixed Greens

1. Wash and dry 4 cups of mixed greens or chopped romaine.
2. For extra flavor, toss lightly with olive oil, lemon juice, salt, and pepper.

4. Make the Sauces

Green Harissa Sauce

1. In a food processor, combine cilantro, parsley, jalapeños, garlic, cumin, coriander, olive oil, and lemon juice.
2. Blend until mostly smooth, scraping down the sides as needed.
3. Season with salt to taste. Add a little more olive oil or water if you prefer a thinner sauce.

Lemon Herb Tahini Dressing

1. In a small bowl, whisk together tahini, lemon juice, water, garlic, dill, and mint.
2. Season with salt and black pepper.
3. Thin with additional water, 1 teaspoon at a time, until it’s pourable but still creamy.

Simple Lemon Vinaigrette

1. In another small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
2. Taste and adjust seasoning as needed.

5. Assemble Your Cava Harissa Chicken Bowls

1. Start with your base: Add rice, quinoa, greens, or a combination to each bowl.
2. Add dips and spreads: Spoon in a generous dollop of hummus and tzatziki on one side of the bowl.
3. Add the protein: Top with sliced harissa chicken (about 4–5 ounces per bowl).
4. Add toppings: Scatter cucumber, cherry tomatoes, pickled red onions, feta, olives, and nuts over the top.
5. Dress it up: Drizzle with green harissa, lemon herb tahini, or lemon vinaigrette or a mix of two.
6. Garnish: Finish with fresh herbs like parsley, mint, or dill.
7. Serve right away, or keep components separate for meal prep.

Cava Harissa Chicken Bowl Recipe Tips

• Marinate ahead:
  If you can, marinate the chicken overnight for the deepest flavor. Even 30 minutes makes a difference, but longer is better.
• Adjust the spice level:
  Use less harissa for a milder bowl and more for extra heat. You can also use a mild harissa brand and add spice with the green harissa sauce later.
• Don’t skip the rest:
  Letting the chicken rest for 5 minutes after cooking keeps it juicy and makes slicing easier.
• Slice against the grain:
  Slice the chicken against the grain into strips for the most tender texture.
• Make it a bowl bar:
  For family dinners or gatherings, set everything out buffet-style so everyone can build their own CAVA-style bowl.
• Time-savers:
  • Use pre-cooked rice or quinoa.
  • Buy ready-made hummus, tzatziki, and pickled onions.
  • Prep the toppings and sauces while the chicken marinates.

Substitutions for This Cava Harissa Chicken Bowl

• Chicken:
  • Use all chicken breasts for a leaner bowl.
  • Use all chicken thighs for extra juiciness.
  • Boneless, skinless chicken tenderloins also work; reduce cooking time slightly.
• Harissa paste substitutes (if you can’t find it):
  • Mild chili paste mixed with smoked paprika, garlic, cumin, and a little tomato paste.
  • It won’t be exact, but it will give a similar smoky-spicy flavor.
• Base:
  • Swap basmati for brown rice or another long-grain rice.
  • Use cauliflower rice for a lower-carb option.
  • Use all greens if you want a grain-free bowl.
• Dairy-free:
  • Use dairy-free yogurt for tzatziki.
  • Skip the feta or use a dairy-free alternative.
• Nuts:
  • Use sunflower seeds or pumpkin seeds if you need a nut-free crunch.
  • Skip them entirely if preferred.

Cava Harissa Chicken Bowl Variations

• Vegan Harissa Bowl
  • Replace chicken with one of these:
    • Harissa-marinated tofu: Press firm tofu, slice, marinate, and bake at 400°F for 25–30 minutes.
    • Harissa roasted cauliflower: Toss florets in the marinade and roast at 425°F for about 25 minutes.
    • Harissa chickpeas: Toss drained chickpeas with a simplified marinade (harissa, olive oil, spices) and roast until crispy.
  • Use dairy-free tzatziki and skip or replace the feta.
• Low-Carb / Keto-Friendly Version
  • Use cauliflower rice or extra greens instead of grains.
  • Add more healthy fats: avocado, extra olive oil, or more nuts/seeds.
  • Go lighter on higher-carb toppings like tomatoes and onions if you’re counting carbs closely.
• Extra-Mediterranean Twist
  • Add roasted eggplant or zucchini.
  • Mix in pomegranate seeds and a sprinkle of sumac.
  • Add finely chopped preserved lemon for a bright, tangy punch.
• Different Proteins
  • Harissa-marinated shrimp (cook quickly in a hot skillet).
  • Harissa salmon fillets (bake or air fry).
  • Harissa-seasoned lamb or beef strips (pan-seared).

If you like spicy-sweet flavors, you’ll also enjoy my Harissa Honey Chicken for a different twist on harissa chicken.

What to Serve with a Cava Harissa Chicken Bowl

This Cava Harissa Chicken Bowl is a complete meal on its own, but you can round it out with:

• Warm pita or flatbread (or gluten-free flatbread, if needed)
• A simple side salad with cucumber, tomato, and red onion
• Roasted vegetables (like carrots, cauliflower, or eggplant)
• A light lentil or chickpea soup for a cozy meal
• Extra hummus and veggies for dipping

Cava Harissa Chicken Bowl Storage Tips

For the best texture, store components separately rather than as assembled bowls.

• Cooked harissa chicken:
  • Cool completely, then store in an airtight container in the refrigerator for 3–4 days.
  • For longer storage, freeze sliced or whole pieces in a freezer-safe container or bag for up to 3 months.
• Cooked rice or quinoa:
  • Store in airtight containers in the fridge for 3–4 days.
  • You can also freeze cooked grains for up to 3 months. Spread on a tray to cool quickly before freezing.
• Sauces (green harissa, tahini dressing, vinaigrette):
  • Refrigerate in jars or containers with lids for 3–4 days.
  • Green harissa may lose a bit of its bright color over time but will still taste good.
• Toppings:
  • Chopped cucumbers and tomatoes: Refrigerate in separate containers for 2–3 days.
  • Pickled onions: Keep in the fridge for up to 2 weeks, depending on how they were made.
  • Feta and olives: Store in the fridge for up to a week, following package directions.
  • Greens: Store in a container lined with a paper towel to keep them from getting soggy and use within 3–4 days.

Assemble bowls right before serving or the night before if packing lunch, keeping wet ingredients away from greens to avoid sogginess.

How to Reheat a Cava Harissa Chicken Bowl

• Harissa chicken:
  • Microwave: Place sliced chicken on a microwave-safe plate, cover loosely, and heat in 20–30 second bursts until warmed through.
  • Skillet: Warm in a lightly oiled skillet over medium heat for a few minutes, turning once.
  • Oven: Cover with foil and reheat at 325°F until warmed through.
• Rice or quinoa:
  • Add a small splash of water, cover, and microwave until hot. Fluff with a fork.
  • Alternatively, warm in a covered skillet over low heat.
• Sauces and toppings:
  • Serve cold or at room temperature. Avoid reheating tzatziki, hummus, or tahini dressing; they’re best chilled or slightly cool.
  • Greens and fresh veggies should be kept cold and added after reheating any hot components.

For meal prep, reheat only the chicken and grains, then add cold toppings and sauces just before eating.

Cava Harissa Chicken Bowl FAQs

If you’re new to it, you can read more about harissa and its origins here.

Final Helpful Notes for Your Cava Harissa Chicken Bowl

• Use this recipe as a framework and build your own CAVA-style combinations with different bases, proteins, and toppings.
• Taste and adjust as you go: the harissa, lemon, and salt levels are easy to tweak to your preference.
• For busy weeks, double the chicken and grains so you can assemble quick harissa chicken bowls for several days.
• Don’t stress about making every sauce start with one or two (or even store-bought options) and build from there.

Cava Harissa Chicken Bowl (CAVA Copycat)

Emily Wilson

This Cava Harissa Chicken Bowl is a CAVA-style copycat recipe featuring juicy harissa-marinated chicken, fluffy rice or quinoa, creamy hummus and tzatziki, crisp vegetables, and vibrant sauces. It is customizable, naturally gluten-free, and perfect for healthy weeknight dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Marinating Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4 bowls

Calories 550 kcal

Equipment

• Mixing bowl
• Skillet or grill
• Saucepan
• Cutting Board
• Chef’s Knife
• Food Processor or Blender

Ingredients

  

For the Harissa Chicken

• 1.5 pound boneless skinless chicken breasts or thighs
• 3 tablespoon harissa paste store-bought or homemade
• 2 tablespoon olive oil
• 2 clove garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon smoked paprika
• 1 tablespoon honey or maple syrup
• 1 tablespoon lemon juice freshly squeezed
• Salt and black pepper to taste

For the Base

• 2 cup cooked basmati rice
• 2 cup cooked quinoa
• 4 cup mixed greens or chopped romaine lettuce

For the Toppings

• 1 cup tzatziki sauce
• 1 cup hummus
• 0.5 cup pickled red onions
• 0.5 cup crumbled feta cheese
• 1 cup diced cucumber
• 1 cup cherry tomatoes halved
• 0.25 cup kalamata olives pitted and halved
• 0.25 cup toasted pine nuts or sliced almonds optional
• Fresh herbs such as parsley, mint, or dill, for garnish

For the Green Harissa Sauce

• 1 cup fresh cilantro leaves packed
• 1 cup fresh parsley leaves packed
• 2 jalapeños seeded; leave some seeds for extra heat if desired
• 3 clove garlic
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.25 cup olive oil
• 2 tablespoon lemon juice freshly squeezed
• Salt to taste

For the Lemon Herb Tahini Dressing

• 0.25 cup tahini
• 3 tablespoon lemon juice freshly squeezed
• 2 tablespoon water more as needed to thin
• 1 clove garlic minced
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh mint
• Salt and black pepper to taste

For the Simple Lemon Vinaigrette

• 3 tablespoon olive oil
• 2 tablespoon lemon juice freshly squeezed
• 1 teaspoon honey
• 0.5 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions

 

• Marinate the harissa chicken: In a large mixing bowl, whisk together the harissa paste, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, honey or maple syrup, lemon juice, salt, and black pepper until smooth. If using chicken breasts, pound them to an even 1/2-inch thickness for even cooking; trim any excess fat from thighs if using. Add the chicken to the bowl and turn to coat well in the marinade. Cover and refrigerate for at least 30 minutes, ideally 2 to 4 hours, or overnight for deeper flavor.
• Cook the harissa chicken (grill, skillet, oven, or air fryer): For the grill, preheat to medium-high heat and lightly oil the grates. Grill the chicken for 5 to 7 minutes per side, until the internal temperature reaches 165°F (74°C). For the stovetop, heat 1 tablespoon of olive oil in a large skillet over medium-high heat and cook the chicken for 6 to 8 minutes per side until browned and cooked through. For the oven, preheat to 425°F (220°C), place the chicken on a lined baking sheet, and roast for 18 to 22 minutes, until it reaches 165°F. For the air fryer, preheat to 375°F (190°C), lightly grease the basket, and cook the chicken in a single layer for 10 to 14 minutes, flipping halfway through, until done. Transfer cooked chicken to a cutting board and let rest for 5 minutes, then slice into strips.
• Cook the basmati rice: Rinse 1 cup of basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 1 1/2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and add a squeeze of lemon juice if desired.
• Cook the quinoa: Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water or broth and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and drizzle with a little olive oil and lemon juice.
• Prep the greens: Wash and dry the mixed greens or chopped romaine. For extra flavor, toss lightly with olive oil, lemon juice, salt, and pepper just before serving.
• Make the green harissa sauce: In a food processor or blender, combine the cilantro, parsley, jalapeños, garlic, ground cumin, ground coriander, olive oil, and lemon juice. Blend until mostly smooth, scraping down the sides as needed. Season with salt to taste. Add a bit more olive oil or a splash of water if you prefer a thinner sauce.
• Make the lemon herb tahini dressing: In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, chopped dill, and chopped mint until smooth. Season with salt and black pepper to taste. Thin with additional water, 1 teaspoon at a time, until the dressing is pourable but still creamy.
• Make the simple lemon vinaigrette: In another small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until emulsified. Taste and adjust seasoning as needed.
• Assemble the Cava Harissa Chicken Bowls: Add your chosen base (rice, quinoa, greens, or a combination) to each bowl. Add generous spoonfuls of hummus and tzatziki on one side. Top the base with sliced harissa chicken, dividing it evenly among the bowls. Add toppings such as diced cucumber, cherry tomatoes, pickled red onions, crumbled feta, kalamata olives, and toasted nuts. Drizzle with green harissa sauce, lemon herb tahini dressing, or simple lemon vinaigrette, or a combination of two. Garnish with fresh herbs like parsley, mint, or dill and serve immediately.

Notes

Recipe tips: For the most flavorful Cava Harissa Chicken Bowl, marinate the chicken for at least 2 hours or overnight if possible. Adjust the amount of harissa paste based on your preferred spice level and the brand you use, as some are much hotter than others. Always let the chicken rest before slicing so it stays juicy.

Meal prep: This recipe is excellent for meal prep. Store the cooked chicken, grains, sauces, and toppings in separate airtight containers in the refrigerator for 3 to 4 days. Assemble bowls just before serving or pack components separately if taking them to work or school.

Variations: For a vegan version, swap the chicken for harissa-marinated tofu, roasted cauliflower, or crispy harissa chickpeas, and use dairy-free tzatziki and skip the feta. For a low-carb bowl, use cauliflower rice or extra greens instead of grains and add more healthy fats like avocado and nuts.

Nutrition Facts:

• Calories: 550 kcal
• Carbohydrates: 50 g
• Protein: 38 g
• Fat: 27 g
• Saturated Fat: 7 g
• Cholesterol: 110 mg
• Sodium: 900 mg
• Potassium: 650 mg
• Fiber: 8 g
• Sugar: 8 g
• Vitamin A: 400 IU (approx.)
• Vitamin C: 25 mg
• Calcium: 200 mg
• Iron: 4 mg

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