Save
Cava Chicken Bowl is all about tender grilled chicken marinated just right, topped with a rich, nutty tahini sauce, all piled up on grains and crisp veggies. I started making this as an easy go-to lunch after loving it at my favorite Mediterranean spot, and now it's my number one meal prep option for packed weeks.
I really got into this bowl searching for filling, nourishing lunches I could make at home. Now, honestly, every time friends come over for an easy dinner, they want me to make it again.
Tempting Ingredients
- Tahini: This sesame paste makes the dressing super creamy—look for one that's just ground seeds and stirs easily
- Fresh parsley chopped: A handful brings everything alive pick flat-leaf if you can
- Feta cheese crumbled: For that tang and softness use a sheep block and crumble it yourself if possible
- Roasted red peppers sliced: Roasted peppers from a jar are easy but roasting your own turns up the flavor
- Cherry tomatoes halved: Go for really bright, shiny tomatoes for the sweetest bite
- Cooked quinoa or brown rice: Either works scoop in what you like—pick fluffy, rinsed quinoa or soft brown rice
- Salt and pepper: Season both the chicken and the dressing start small and taste as you go
- Garlic minced: Use fresh minced garlic to pump up the dressing’s flavor
- Water: Loosens up the dressing so you get that perfect pour
- Lemon juice: Adds brightness and balances the rich tahini—fresh squeezed is the way to go
- Salt and pepper: Kosher salt and freshly cracked pepper make a difference
- Ground cumin: This brings a nice earthy warmth fresh-ground has even more kick
- Smoked paprika: Toss in for that deep smoky edge and gorgeous color Spanish is best for boldness
- Onion powder: Smooths out the marinade fine powder blends in best
- Garlic powder: Handy for quick flavor—you can swap for fresh if you want
- Olive oil: Use a really flavorful extra-virgin olive oil for the marinade it shines through
- Boneless skinless chicken thighs: They hold onto moisture so your chicken stays tender trim off the extra fat
Foolproof Steps
- Finish with Dressing:
- Drizzle those bowls with as much tahini dressing as you want. Lemon wedges on the side are awesome for a fresh, citrusy hit.
- Build the Bowl:
- Scoop your rice or quinoa into bowls first. Slice up the rested chicken and lay it on top, then drop in halved tomatoes, strips of roasted pepper, and some feta. Sprinkle over lots of parsley for that final green touch.
- Make the Tahini Dressing:
- Stir together tahini, lemon juice, a little water, the chopped garlic, salt, and pepper in a bowl. Mix until it’s smooth, thick, and creamy—add a bit more water or lemon juice to get the perfect drizzle texture.
- Cook the Chicken:
- Fire up your skillet or grill to medium-high. Cook chicken thighs for about six or seven minutes each side until they’re cooked through and the juices aren’t pink. Let the pieces rest a few to keep them nice and juicy before slicing.
- Marinate the Chicken:
- Mix up olive oil, garlic and onion powder, smoked paprika, cumin, salt, and pepper in a big bowl into a thick marinade. Toss the chicken thighs in until they’re covered. Stick it in the fridge for at least half an hour—or longer if you’ve got time for super tender chicken.
Save
The absolute best part for me? The salty, creamy feta getting all soft on the hot chicken. I still remember making this at a picnic and laughing when my mom started sneaking pieces of chicken off the plate before anyone else could grab a bowl. Everyone wanted seconds.
Keep It Fresh
Keep everything cold and crisp by stashing the bowls and the dressing in separate sealed containers in the fridge. Chicken and grains are solid for three to four days, but I’d toss in fresh veggies right before eating. If your tahini sauce gets thick, just stir in some lemon juice or a splash of water—good as new.
Swaps and Switch Ups
If chicken thighs aren’t your thing, go for chicken breast or even your favorite plant-based option to make it meatless. Out of quinoa? Brown rice or even riced cauliflower can take its place. Don’t have feta? Goat cheese or some plain Greek yogurt makes it just as rich.
Save
How to Serve It
Eat these bowls hot or cold—super handy for take-to-work lunches or last-minute dinners. A side of pita or a simple salad stretches it further. You can always add fun extras like olives, avocado, or a punch of pickled onions if you want more zing.
Sunshine Mediterranean Vibes
This dish totally channels the Mediterranean quick-serve spots, piling on crisp veggies, balanced flavors, and good nutrition. Stacking protein, cheese, grains, and veggies in each bowl is actually a spin on old-school mezze platters—every scoop mixes things up just a little bit.
Recipe FAQs
- → What's the best chicken cut for this bowl?
Go for boneless, skinless chicken thighs. They're super juicy and full of flavor, especially after soaking in a marinade.
- → Could I swap the rice or quinoa for something else?
Totally. Try out brown rice, quinoa, couscous, cauliflower rice, or your favorite base to make it your own.
- → How do I get my tahini sauce really creamy?
Mix up tahini with lemon juice, some water, garlic, salt, and pepper. Blend until it's smooth and creamy, adding water if it's too thick.
- → Got any veggie ideas for this bowl?
Cherry tomatoes and roasted red peppers are awesome here, but you can toss in cucumbers, red onion, or leafy greens for more crunch and color.
- → Is this bowl good for making ahead?
You bet. Cook your chicken, grains, and veggies before, then stash the tahini on the side until you're ready to eat so everything stays fresh.
- → Can I skip the dairy in this bowl?
Yeah, just leave out the feta or pick a plant-based cheese to keep it dairy-free and still tasty.