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Harissa Avocado Chicken Bowl (Homemade Cava Recipe)

Create your very own cava bowl at home with this easy recipe!
5 from 2 votes
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4

Ingredients
  

  • 1 lb. boneless skinless chicken breast
  • 1 avocado peeled, pitted and diced
  • 1 cup fire roasted corn
  • 1 cup Persian cucumbers sliced
  • 1/2 cup feta cheese cubed
  • 1/2 cup hummus
  • 5 oz. bag mixed greens
  • 2 cups cooked Basmati rice recipe below
  • 1 cup pickled onions recipe below

Harissa Marinade for Chicken

  • 2 Tbsp. harissa paste
  • 2 Tbsp. honey
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. lemon juice
  • 1 tsp. garlic powder
  • 1 tsp. dried parsley
  • 1/2 tsp. paprika
  • 1/2 tsp. coriander
  • 1/2 tsp. cumin
  • 1/2 tsp. salt

Harissa Vinaigrette

  • 1/4 cup harissa paste
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic minced
  • 2 Tbsp. honey
  • 2 Tbsp. white wine vinegar
  • 1 tsp. salt

Pickled Onions

  • 1 red onion thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1 1/2 Tbsp. sugar
  • 1 Tbsp. kosher salt

Instructions
 

Make the Pickled Onions

  • Thinly slice the onion. Place the slices into a mason jar or heavy duty plastic container.
  • Bring the water, vinegar, sugar and salt to a boil in a small saucepan. Once the salt and sugar are dissolved, pour the pickling liquid over the onions. Fill to the top of the container and seal it.
  • Let it sit until it cools to room temperature. Store in the refrigerator.

Make the Chicken

  • Combine all marinade ingredients in a large bowl and mix well. Cut chicken breast into bite-sized cubes and toss in the marinade. Cover with plastic wrap and refrigerate at least 30 minutes, up to overnight.
  • Preheat oven to 375 degrees. Spread chicken onto an ungreased baking sheet. Bake for 20 minutes. Set aside.

Make the Harissa Vinaigrette

  • Whisk all ingredients except for the olive oil in a small bowl. Slowly pour the olive oil into the mixture, whisking constantly.

Make the Basmati Rice

  • Bring one cup of water to a boil in a small saucepan. Stir in the rice. Reduce the heat to low. Cover. Cook 15-20 minutes. Fluff with a fork.

Assemble the Bowls

  • Divide the greens among 4 serving bowls. Top with cooked rice, chicken, cubed feta cheese, hummus, roasted corn, diced avocado, sliced cucumbers and pickled onions. Drizzle with harissa vinaigrette.
Keyword chicken, gluten free, healthy, low carb, low fat
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