Cava Chicken Bowl Tahini (Print-Friendly Version)
Marinated chicken over quinoa or rice, topped with fresh vegetables and creamy tahini for bold Mediterranean flavors.
# What You'll Need:
→ Chicken Marinade
01 -
450 g boneless, skinless chicken thighs
02 -
30 ml extra-virgin olive oil
03 -
5 g garlic powder
04 -
5 g onion powder
05 -
5 g smoked paprika
06 -
5 g ground cumin
07 -
Salt and black pepper, to taste
→ Bowl Components
08 -
320 g cooked quinoa or brown rice
09 -
150 g cherry tomatoes, halved
10 -
120 g roasted red peppers, sliced
11 -
75 g feta cheese, crumbled
12 -
15 g fresh parsley, chopped
→ Tahini Dressing
13 -
60 ml tahini
14 -
30 ml freshly squeezed lemon juice
15 -
30 ml water, plus more as needed
16 -
1 garlic clove, minced
17 -
Salt and black pepper, to taste
# How to Make It:
01 -
In a mixing bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, ground cumin, salt, and black pepper until combined. Add chicken thighs and toss to fully coat. Cover and marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
02 -
Preheat a grill or skillet over medium-high heat. Add marinated chicken thighs and cook for 6–7 minutes per side or until the internal temperature reaches 75°C. Remove from heat and allow to rest for several minutes before slicing.
03 -
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and black pepper until smooth. Add additional water as needed to achieve a pourable consistency.
04 -
Divide cooked quinoa or brown rice among serving bowls. Top each with sliced chicken, cherry tomatoes, roasted red peppers, and crumbled feta cheese.
05 -
Drizzle tahini dressing over assembled bowls and garnish with chopped fresh parsley. Serve immediately, optionally with lemon wedges on the side.
# Additional Tips:
01 -
Marinate the chicken overnight for maximum depth of flavor.