Copycat CAVA Honey Harissa Chicken

When my husband Finn and I lived in a high rise apartment in Nashville, TN, we were only a 5 minute walk from CAVA, which is a Mediterranean-inspired healthy fast food restaurant. CAVA quickly became our go-to dinner spot when we didn’t feel like cooking and wanted something quick and easy.

My go-to CAVA order would be a ‘create your own bowl’ and I’d switch up the base, toppings, and dressings every time to keep it exciting. But the one thing I never switched was my protein – I would always go with the Honey Harissa Chicken!! It is SO good.

Finn and I aren’t exactly city people, so we moved out of Nashville, and now we don’t live close to a CAVA. But that’s okay because I’ve come up with my own Copycat CAVA Honey Harissa Chicken recipe that honestly tastes even better than the original, and I know it’s made with healthy ingredients.

This recipe is full of flavor, surprisingly simple to make, and it’s the perfect protein for salads, bowls, wraps, or meal prep.

Why you’ll love this Honey Harissa Chicken:

• Big flavor, simple ingredients – no fancy tools or long ingredient lists
• Meal prep friendly – cook once, eat all week
• Versatile – serve it in bowls, wraps, salads, or on its own
• High protein – perfect for fueling busy days
• Cava copycat – same vibe, made at home, and cheaper!

Ingredients:

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp harissa seasoning or paste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ¼ tsp black pepper
• 1.5 lb chicken thighs
• 2 tsp olive oil (for cooking)

How to make it:

1. In a medium bowl, whisk together the olive oil, lemon juice, honey, harissa, paprika, garlic powder, onion powder, salt, and pepper until smooth.
2. Add in the chicken thighs and toss until well coated. You can cook it right away or let it marinate in the fridge for 4–8 hours for even more flavor.
3. Heat 2 tsp olive oil in a cast iron skillet over medium heat. Once hot, add the chicken and cook for about 7 minutes per side, or until cooked through and nicely browned. You can also grill it!
4. Remove the chicken from the heat and let it rest for 10 minutes before slicing it into bite-sized pieces.
5. Serve in bowls, wraps, or salads—and don’t forget the Crazy Feta!

Tips & Serving Ideas:

• Make it a bowl: Serve with rice or greens, hummus, pickled onions, tomatoes, cucumber, Crazy Feta, and a drizzle of garlic dressing.
• Spice it up: If you love heat, add a pinch of cayenne or use extra harissa paste.

Meal prep tip: Store leftovers in an airtight container in the fridge for up to 4 days.

After you check out this recipe, make sure to try my homemade Copycat Crazy Feta Dip. It’s my other Cava obsession that I now make at home, and it pairs perfectly with this Honey Harissa Chicken!