copycat cava mediterranean bowls

Yield: 3 servings

Ingredients

saffron rice

1 cup basmati rice

2 cups water

1 tablespoon olive oil

1/2 teaspoon salt

1/8 teaspoon saffron threads

2 tablespoons hot water

additional toppings

1 avocado, diced

1/2 cup feta, crumbled

Preparation

1. If making the honey-glazed chicken or pickled red onions, start on that first. Both must marinate and sit for a while.

2. Make the rice: Wash the basmati rice and rinse in a sieve. Place in a saucepan and add the water, olive oil, and salt. Place on high heat until it boils. Once boiling, place the lid on top and lower the heat to a simmer. After 15-18 minutes, fluff the rice with a fork or rice paddle. Crush the saffron threads into a powder and add the hot water. Transfer 1 1/2 cups of rice to a medium bowl and add the saffron mixture. Toss until the rice is coated.

3. Make your choice of toppings and assemble the bowls together with additional toppings.

• honey-glazed chicken

  3 chicken thighs, boneless and skinless

  4 tablespoons olive oil, divided

  1 tablespoon honey

  1 tablespoon lemon juice

  1/2 teaspoon salt

  1/4 teaspoon cracked black pepper

  1/4 teaspoon dried parsley

  1. Place the chicken thighs in a medium bowl. Mix in 2 tablespoons of the olive oil and the rest of the ingredients. Toss together and let marinate for at least 30 minutes.

  2. In a skillet, heat the rest of the olive oil on medium-high heat. Once hot, add the marinated thighs. Let the thighs get a nice sear on one side and then flip and cook until charred on both sides.

• pickled red onions

  1/4 of a red onion, mandolined or sliced thin

  1/2 cup vinegar

  1/2 cup water

  1 tablespoon sugar

  1 teaspoon salt

  1-2 cloves garlic

  1. Place the red onions in a jar or a heat-safe container.

  2. In a saucepan, heat the vinegar, water, sugar, and salt until dissolved. Pour the hot mixture over the onions and add the garlic cloves. Let sit until room temperature.

• cabbage slaw

  1/4 of a cabbage, mandolined or sliced thin

  1 tablespoon olive oil

  2 tablespoons lemon juice

  1/4 teaspoon salt

  1. Place the cabbage in a medium bowl. Add the rest of the ingredients and let sit.

• cucumber + tomato salad

  1/2 a medium tomato, diced

  1 small cucumber, deseeded and diced

  1 tablespoon red onion, chopped (from the pickled red onions)

  2 teaspoons lemon juice

  1/2 teaspoon salt

  1/8 teaspoon dried parsley

  1/8 teaspoon cracked black pepper

  1. Toss together the diced produce with the rest of the ingredients. Let sit.

• fire-roasted corn

  2 teaspoons olive oil

  1 cup corn

  1/2 teaspoon paprika

  1 tablespoon lemon juice

  1 clove garlic, grated

  1/4 teaspoon dried parsley

  1/4 teaspoon salt

  1. In a small skillet, heat the olive oil. Add the corn and the rest of the ingredients and saute until browned.