Cava Harissa Chicken Avocado Bowl

By: Instant Pot Culinary Team

Cava Harissa Chicken Avocado Bowl
cuisine icon Cuisine
Mediterranean
cuisine icon Course
Lunch, Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
55 Minutes
cuisine icon Diet
Gluten-Free
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
Avocado, Chicken, Chicken Thigh, Corn, Dupe, Harissa, Hummus, Mediterranean, Rice, Takeout Classic, Tzatziki

prep icon Prep Time
25 Minutes
cook icon Cook Time
30 Minutes

serving icon Servings
4 Servings
Ingredients
  • 2 lb. boneless, skinless chicken thighs, cut into 1-inch cubes
  • 3 tbsp harissa paste, plus more for serving
  • 1 lemon, juiced
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsp honey
  • 2 ears of corn, shucked
  • 4 Persian cucumbers, diced
  • 2 avocados, diced
  • 2 cups basmati rice, cooked
  • 2 ½ cups mixed greens
  • 1 cup cherry tomatoes, halved
  • Tzatziki, for serving
  • Hummus, for serving
  • Crumbled feta, for serving
  • Pickled red onions, for serving
  • Fresh dill, for serving
Instructions
  • In a large bowl, whisk together the harissa paste, lemon juice, minced garlic, olive oil, salt, pepper, and honey until well combined. Add the cubed chicken and toss to coat. Cover and refrigerate for 30 minutes, or up to 2 hours.
  • While the chicken is marinating, cook the corn. Preheat the air fryer to 400˚F /205˚C. Place the corn in the air fryer and Air Fry for 16-18 minutes, or until lightly browned and cooked through. Set aside until cool enough to handle, then cut the kernels off the cob and reserve in a bowl.
  • After the chicken has marinated, preheat the air fryer to 400˚F / 205˚C. Let any excess marinade drip off the chicken before adding it to the air fryer basket. Air Fry for 8-12 minutes, or until the edges are golden and the chicken is cooked through. Cook in batches to avoid overcrowding the basket. Set aside.
  • To assemble the bowls, start with a heaping 1/2 cup of mixed greens and 1/2 cup of cooked rice in each bowl. Top with harissa chicken, 1/2 diced avocado, corn from half an ear, 1 diced cucumber, ¼ cup cherry tomatoes, a generous scoop of tzatziki, and a generous scoop of hummus. Finish with pickled red onions, crumbled feta, and fresh dill fronds. Drizzle with extra harissa, if desired. This recipe makes enough for four bowls. Enjoy!
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