For the Harissa Honey Chicken: First, whisk together 1/4 cup of olive oil, 2 tbsp of honey, 1 tsp of harissa seasoning, 1/2 tsp of curry powder, 1/2 tsp of cayenne powder, 1 tsp of salt, and the juice of 1/2 a lemon in a large mixing bowl. Add about 18 oz of chicken (or 3 chicken breasts) chopped into bite-size pieces. Coat in the marinade and let sit in the fridge for 30 minutes to a couple of hours. When you’re ready to cook it, pour it into a pan heated to medium-high heat and stir-fry. It should get golden! Cook for about 7-8 minutes, or until cooked through.
For the Crazy Feta: First, start by roasting 1 jalapeño, 1 bulb of garlic, and 1/2 of a small red onion. Wrap them in foil with a drizzle of olive oil (approx. 1 tbsp) and roast on 425°F for 30 minutes. Then, add this to a food processor along with 3/4 cup of crumbled feta, 1/4 cup of non-fat Greek yogurt, 1/4 cup of fresh parsley, 3 tbsp of olive oil, and a pinch of salt + pepper. Pulse until combined.
For the Roasted Red Pepper Hummus: Add 1 can of drained chickpeas, 3 tbsp of olive oil, juice of 1/2 a lemon, 1 tbsp of tahini, 1 clove of garlic, 1/2 tsp of salt, and 1/4 cup of roasted red pepper to a food processor. Blend until smooth.
Assemble the Cava Inspired Bowl with these components, optionally over a base of grains or greens.
