Cava Chicken Bowl Tahini

Cava Chicken Bowl brings together marinated grilled chicken with creamy tahini dressing over a fresh bed of grains and vegetables. This recipe is inspired by my favorite Mediterranean lunch spot and quickly turned into my trusty meal prep essential for busy weeks.

I fell in love with this bowl when I was searching for nourishing homemade lunches that would keep me full and energized. Now my friends request the recipe whenever I invite them over for a casual dinner.

Ingredients

• Boneless skinless chicken thighs: These stay juicy and flavorful choose fresh with minimal fat for best results
• Olive oil: High quality extra virgin oil turns an everyday marinade into something special
• Garlic powder: Adds depth of flavor in a pinch use fresh if you have it
• Onion powder: Rounds out the flavor base look for fine powder for even mixing
• Smoked paprika: Adds smokiness and color Spanish smoked paprika delivers the richest aroma
• Ground cumin: Brings warmth and earthiness try freshly ground for extra punch
• Salt and pepper: Essential for seasoning use kosher salt and cracked black pepper if possible
• Cooked quinoa or brown rice: Choose what suits your taste and nutrition goals use fluffy well rinsed quinoa or tender brown rice
• Cherry tomatoes halved: Look for ripe glossy tomatoes for sweetness and juice
• Roasted red peppers sliced: Jarred peppers are convenient or try homemade for extra flavor
• Feta cheese crumbled: Adds creaminess and tang choose a block of sheep’s milk feta and crumble yourself if you can
• Fresh parsley chopped: Brightens things up go for flat leaf parsley for fresh flavor
• Tahini: Smooth and nutty base look for a pourable tahini with just sesame seeds in the ingredients
• Lemon juice: Brightens and balances the creamy dressing freshly squeezed is best
• Water: Helps thin the dressing adjust to perfect pouring consistency
• Garlic minced: Adds punch to the dressing use fresh garlic for the best kick
• Salt and pepper: Taste and season dressing as needed start small and build

Step-by-Step Instructions

Marinate the Chicken:

In a medium mixing bowl add olive oil garlic powder onion powder smoked paprika ground cumin salt and pepper Mix until a smooth marinade forms Add the chicken thighs and thoroughly coat Cover and let marinate in the fridge for at least thirty minutes to develop full flavor the longer the marinate the more tender your chicken will be

Cook the Chicken:

Heat your grill or a large skillet to medium high Cook the chicken thighs for six to seven minutes on each side or until juices run clear and internal temperature hits one hundred sixty five degrees Fahrenheit Let the chicken rest for a few minutes before slicing to lock in juices

Make the Tahini Dressing:

In a small bowl whisk together tahini lemon juice water minced garlic salt and pepper Mix until smooth and creamy Taste and adjust water to get a thick pourable dressing Use more lemon juice for extra tang

Build the Bowl:

Spoon cooked quinoa or brown rice into each serving bowl Cut or slice the rested chicken and arrange on top Scatter halved cherry tomatoes roasted red peppers and crumbled feta over the bowls Sprinkle with fresh chopped parsley for color and fresh flavor

Finish with Dressing:

Drizzle tahini dressing over the bowls Serve with fresh lemon wedges on the side for a zesty final touch

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My favorite part is definitely the creamy tang of sheep’s milk feta melting into the warm grilled chicken. I remember making this for a family picnic and seeing my mom sneak bites of chicken before the bowls were ready everyone kept asking for seconds.

Storage Tips

Store assembled bowls and dressing separately in airtight containers in the fridge. Chicken and grains hold up for three to four days while chopped veggies are best added fresh each day. Leftover dressing thickens in the refrigerator so whisk in a splash of water or lemon juice before using.

Ingredient Substitutions

Swap chicken thighs for chicken breast or plantbased chicken for vegetarian bowls. If you do not have quinoa brown rice or even cauliflower rice work well as a base. No feta goat cheese or a dollop of plain Greek yogurt also adds creaminess.

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Serving Suggestions

Serve these bowls warm or cold—ideal for packed lunches or quick dinners. Pair with pita bread or a simple side salad to stretch the meal. Add extra toppings like olives avocado or pickled onions for a tangy kick.

Mediterranean Inspiration

This recipe captures the spirit of fast casual Mediterranean restaurants using bright ingredients and balanced nutrition. The layering of grains veggies cheese and protein is inspired by traditional mezze platters—each bite brings together a new combination of flavors.

Common Recipe Questions

→ What type of chicken is best for this bowl?

Boneless, skinless chicken thighs are recommended for their tenderness and rich flavor, especially when marinated.

→ Can I substitute the quinoa or rice base?

Yes, you can use either quinoa or brown rice, or substitute with couscous, cauliflower rice, or other grains to fit your preference.

→ How do I make the tahini dressing creamy?

Whisk together tahini, lemon juice, a little water, minced garlic, salt, and pepper until smooth and creamy, adjusting water as needed.

→ What vegetables work well in the bowl?

Cherry tomatoes and roasted red peppers add vibrant color and flavor. You can also include cucumbers, red onions, or greens for extra freshness.

→ Is this bowl suitable for meal prep?

Absolutely. Prepare the chicken, grains, and vegetables in advance, keeping the dressing separate until ready to serve to preserve freshness.

→ Can I make this bowl dairy-free?

Omit the feta cheese or use a plant-based alternative to create a dairy-free version while maintaining flavor.