Cooked - Copycat Cava Bowl

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Copycat Cava Bowl

1.0

For harissa honey chicken:

1.5lb chicken thighs

3 garlic cloves, minced

½ cup mild harissa

1 lemon, juiced

½ lemon, zest

¼ cup honey

1 tsp sea salt

½ tsp black pepper

1 tbsp extra virgin olive oil

For bowl:

1 cup arugula

2 tbsp crumbled feta

1 tbsp red pepper hummus

1 tbsp tzatziki

¼ cup pickled onions

½ cup brown rice

½ cup cherry tomatoes, chopped

½ cup cucumber, chopped

1 tbsp extra virgin olive oil

Dash of sea salt

For harissa vinaigrette (optional):

¼ cup harissa

2 tbsp red wine vinegar

¼ cup olive oil

¼ cup water

2 garlic cloves

½ tbsp + 1 tsp honey

Dash of sea salt

1 small red onion

1 tbsp salt

1 tbsp white sugar

6oz water

6oz distilled white vinegar

Start by preparing the marinade for your chicken. In a large bowl, combine chicken thighs, harissa, honey, garlic cloves, lemon, lemon zest, salt and pepper. Mix to combine. Set in the fridge for 2+ hrs.
Make your pickled onions by combining all ingredients into a jar. Place in the fridge.
Cook rice according to package and set aside.
In a cast iron skillet, add olive oil to heat on high. Add marinated chicken thighs to cook on both sides until they reach an internal temperature of 165 degrees. Let sit for 5-10 minutes after cooking.
Cut up tomato and cucumber and mix with 1 tbsp olive oil and salt to combine.
If making harissa vinaigrette, add ingredients to a blender. Blend to combine.
Prepare your bowl by adding arugula, rice, tomato/cucumber mix, pickled onions and harissa honey chicken. Top with crumbled feta cheese and a scoop of hummus and tzatziki.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥣Bowl

CuisineMediterranean

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 47 weeks ago

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