INGREDIENTS
Chicken
Boneless skinless chicken thighs
Harissa paste ⚑ go mild for toddlers
Honey
Olive oil
Salt
Bowl Base
Basmati rice (dry)
Mixed greens / arugula
Toppings
Frozen fire-roasted corn
Ripe avocados
Store-bought hummus
Pickled red onions
Crazy Feta (homemade)
Feta cheese, crumbled
Jalapeño, minced
Olive oil
Harissa Vinaigrette
Red wine vinegar
Olive oil
Harissa paste
Lemon juice
METHOD
01
Marinate the Chicken
Whisk together harissa paste, honey, olive oil, and salt. Coat chicken thighs thoroughly in the marinade. Let sit for at least 15 minutes (or overnight in the fridge for deeper flavor).
02
Cook the Rice
Cook basmati rice according to package directions (typically 1:1.5 rice-to-water ratio). Fluff with a fork and season lightly with salt. Keep warm.
03
Make the Crazy Feta
In a small bowl, mash together crumbled feta, minced jalapeño, and olive oil with a fork until roughly combined — leave it a little chunky. Taste and adjust salt. Refrigerate until ready to serve.
04
Make the Harissa Vinaigrette
Whisk together red wine vinegar, olive oil, harissa paste, and lemon juice. Season with salt and pepper to taste. Set aside.
05
Char the Corn
Heat a dry skillet over medium-high heat. Add frozen fire-roasted corn and cook for 4–5 minutes, stirring occasionally, until lightly charred. Set aside.
06
Cook the Chicken
Heat a skillet or grill pan over medium-high heat with a little oil. Cook marinated chicken 5–6 minutes per side until cooked through and slightly caramelized. Rest for 5 minutes, then slice.
07
Assemble the Bowls
Divide rice among bowls as the base. Add a handful of greens to each and drizzle with harissa vinaigrette. Top with sliced chicken, charred corn, sliced avocado, a scoop of hummus, and a spoonful of Crazy Feta. Finish with pickled red onions.
TIPS & NOTES
◆Crazy Feta is the secret weapon — the jalapeño heat against creamy feta is what makes this taste like CAVA.
◆Harissa paste varies in heat level — taste yours first and adjust to your family's spice tolerance.
◆Toddler tip: Set aside plain rice, chicken, and avocado before adding harissa. Keep it simple and mild.
◆Meal prep: Leftovers keep well in separate containers in the fridge for 3–4 days. Add avocado fresh each time.
◆SuperGreens swap: For CAVA's blend, use a mix of arugula, baby spinach, and kale.