- Cuisine Middle Eastern
- Course Main
- Prep 15 min
- Cook 30 min
- Serves 4
Ingredients
- 1 lb organic boneless, skinless chicken breasts
- 1 can (14 oz) diced tomatoes in juice, low sodium or no added sugars
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 cup flat-leaf parsley, chopped
- 1/2 cup cilantro, chopped
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 tbsp honey
- 2 tbsp lemon juice
- 2 cloves roasted garlic puree
- 1 tbsp avocado oil
- Pinch red pepper flakes
- Salt to taste
- 1 bunch fresh spinach leaves, washed and dried
- Cooked quinoa or brown rice for serving
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What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Enameled Dutch oven — Even heat for soups, braises, and one-pot mains. Compare options →
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
- Chef's knife — A sharp 8" chef's knife handles 90% of prep — chopping, mincing, slicing. Compare options →
Instructions
- Pat chicken breasts dry with paper towels and season with salt.
- Heat avocado oil in a large skillet over medium heat. Add chicken and cook until golden brown on both sides and cooked through to an internal temperature of 165°F (74°C). Remove from pan and set aside to rest, then dice into bite-sized pieces.
- In the same skillet, add diced onion and bell pepper; sauté till soft and translucent.
- Add garlic, harissa paste, cumin, coriander, paprika, turmeric, and red pepper flakes. Stir well to coat vegetables evenly, cooking for about 2 minutes.
- Stir in honey, lemon juice, and roasted garlic puree into the skillet. Bring to a simmer.
- Gently add diced tomatoes with their juice, scraping up any browned bits from the bottom of the pan. Cook until slightly thickened, about 10-15 minutes on medium-low heat.
- Mix in cooked chicken, parsley, and cilantro. Stir well to combine and let it come to a gentle simmer for another 2-3 minutes.
- Serve over quinoa or brown rice with fresh spinach leaves alongside.
Serving suggestions
- sautéed zucchini noodles
- wild-caught shrimp skewers
- grilled vegetable kebabs
Leftover ideas
- shred leftover chicken into a stir-fry with broccoli and mushrooms
- use as filling for rolled tortillas
FAQ
Is this Cava-Style Spicy Harissa Chicken Bowl gluten-free?
Yes, it's naturally gluten-free. Just make sure all pantry items used are free from gluten additives.
Can I make this ahead?
Absolutely, you can prepare the harissa sauce and cook the chicken separately ahead of time then assemble right before serving for optimal flavor.
How do I store leftovers?
Store cooled Chicken Harissa Bowl in a tightly sealed container in the fridge. Keeps well up to 3 days or freeze portions in freezer-safe bags.
What can I substitute for honey if I'm allergic?
Maple syrup is a great alternative that works well in this dish.
Why is this healthier than the restaurant version?
It uses fresh, whole ingredients instead of processed or canned alternatives, skips seed oils and refined sugars, making it cleaner without sacrificing flavor.
Can I use frozen spinach to save time?
Sure! Just thaw the frozen spinach before adding it to the bowl. Drain excess water well to avoid making the dish too watery.
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