I stumbled upon this CAVA Chicken Bowl recipe last summer when I was craving those fresh Mediterranean flavors but didn’t want to wait in the takeout line. The combination of perfectly seasoned chicken, crisp veggies, and creamy tahini dressing creates a bowl that tastes like it came from an artisan restaurant.
My family has always loved Mediterranean food, but it wasn’t until a memorable vacation to Greece five years ago that I truly fell in love with these vibrant flavors. The way they balance herbs, spices, and fresh ingredients creates meals that are both satisfying and nourishing. When I returned home, I was determined to recreate that magic in my kitchen. This CAVA Chicken Bowl quickly became our Friday night tradition – a healthier alternative to takeout that still feels special enough for the end of the week. My husband, who normally gravitates toward heavier meals, now requests this regularly, and my teenagers have even started assembling their own versions with their favorite toppings.
There’s something magical about the way the warm, spiced chicken contrasts with the cool, crisp vegetables and the creamy tahini ties everything together. It’s become one of those recipes that doesn’t just feed our bodies but creates a moment of connection around our table. Ready to bring these Mediterranean flavors into your own kitchen?
Why You’ll Love This Mediterranean Chicken Bowl
I’ve been making versions of this CAVA-inspired chicken bowl for years, tweaking the seasonings and toppings until it was absolutely perfect. What started as an attempt to recreate restaurant flavors has evolved into something even my Mediterranean-food-skeptical friends request when they visit.
- Restaurant-quality flavors with simple ingredients that you probably already have in your pantry
- Easily customizable for everyone at your table – my kids love making their own variations
- Perfect meal prep option that actually tastes better the next day as the flavors meld
- Balanced nutrition in one beautiful bowl – protein, healthy fats, and plenty of vegetables
- Quicker than takeout once you’ve made it a couple of times – I can have this on the table in under 30 minutes on busy weeknights
This Mediterranean chicken bowl isn’t just a meal—it’s a little vacation for your taste buds that brings people together around the table.
Ingredient Note List
Boneless Chicken Thighs: I always recommend using thighs instead of breast meat for this recipe because they stay juicier and absorb the Mediterranean spices beautifully.
Smoked Paprika: This adds that subtle smokiness that transforms an ordinary chicken bowl into something special – I learned this trick from my Greek neighbor who insists it’s the secret to authentic flavor.
Ground Cumin: The earthy warmth of cumin gives the chicken that distinctive Mediterranean character that makes the CAVA bowls so craveable.
Quinoa: In my kitchen, I prefer quinoa for its nutty flavor and extra protein, but brown rice works wonderfully too if that’s what you have on hand.
Cherry Tomatoes: These little bursts of sweetness and acidity cut through the richness of the other ingredients – I look for the ripest ones at my farmers’ market.
Feta Cheese: The salty, tangy crumbles add the perfect finishing touch – I’ve found that authentic Greek feta made from sheep’s milk offers the best flavor and texture.
Tahini: The backbone of the dressing, good-quality tahini should be creamy, not bitter – I keep mine in the refrigerator after opening to maintain its freshness.
Fresh Parsley: Don’t skip this ingredient! The bright, herbaceous notes tie all the flavors together and make the CAVA chicken bowl taste truly fresh.
How to Cook Your CAVA Chicken Bowl
Step 1. I usually start by mixing the chicken marinade – combining olive oil with garlic powder, onion powder, smoked paprika, and cumin creates that signature Mediterranean flavor profile that makes this CAVA bowl so special.
Step 2. My secret for perfectly tender chicken is letting it marinate for at least 30 minutes, though whenever possible, I’ll prepare it the night before for maximum flavor absorption.
Step 3. While the chicken is marinating, I like to get the quinoa or rice cooking since it can cool slightly while I prepare the other ingredients.
Step 4. I’ve found that grilling the chicken over medium-high heat for about 6-7 minutes per side creates that perfect charred exterior while keeping the inside juicy – my grill-master husband taught me to resist the urge to flip too early!
Step 5. For the tahini dressing, I always whisk by hand rather than using a blender – something my Lebanese friend taught me – adding water gradually until it reaches that perfect drizzling consistency.
Step 6. When assembling the bowls, I start with the grains as a base, then arrange the sliced chicken and vegetables in sections rather than mixing everything together – this looks more beautiful and lets everyone customize each bite.
Step 7. My family loves when I set out extra toppings like toasted pine nuts or pomegranate seeds, allowing everyone to add their own finishing touch to their CAVA chicken bowl.
How to Store & Reheat
I usually store any leftover components separately in airtight containers in the refrigerator, where they stay fresh for up to 3 days. Keeping the dressing separate from the vegetables maintains their crispness, something I learned the hard way after one too many soggy leftover salads!
For meal prep, I often make a double batch of the chicken and quinoa, then portion them into containers with the heartier vegetables like cucumbers and roasted red peppers. I keep the delicate ingredients like tomatoes and herbs in a separate container along with the dressing.
When reheating, I prefer warming just the chicken and grains in the microwave for about 1 minute, keeping the power at 80% to prevent the chicken from becoming tough. Then I add the cold ingredients for that perfect contrast of temperatures that makes the CAVA chicken bowl so satisfying. The tahini dressing might thicken in the refrigerator – I just whisk in a teaspoon of warm water to bring it back to the perfect consistency.
What to Serve with CAVA Chicken Bowl
Warm Pita Bread: There’s nothing like fresh, warm pita to scoop up any extra dressing or toppings that fall to the bottom of your bowl – I always warm mine directly over the gas flame on my stove for that slight char.
Greek Lemon Soup (Avgolemono): The creamy, lemony flavors of this traditional soup complement the bold Mediterranean spices in the chicken bowl perfectly – my grandmother’s recipe has been the perfect starter for this meal.
Roasted Eggplant Dip: I discovered that a side of smoky baba ganoush adds another layer of Mediterranean flavor that pairs beautifully with the chicken and vegetables in this bowl.
Simple Greek Salad: When I’m serving these bowls for guests, I often add a classic Greek salad on the side – the extra crunch and brightness from the traditional dressing creates a lovely contrast.
Honey-Drizzled Greek Yogurt: For something sweet to finish the meal, a small bowl of thick Greek yogurt with a drizzle of honey and chopped pistachios offers the perfect light dessert that continues the Mediterranean theme.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! I’ve made this with breasts many times when that’s what I have on hand – just reduce the cooking time by about 2 minutes per side to keep them juicy.
How can I make this CAVA chicken bowl vegetarian?
I often substitute the chicken with roasted chickpeas seasoned with the same spice blend, which creates a similar flavor profile with plenty of protein.
Can I make the tahini dressing ahead of time?
Yes! I find it actually tastes better after the flavors meld in the refrigerator – just give it a good whisk and add a splash of water if it thickens too much.
What’s the best way to meal prep this recipe?
I usually prepare the chicken, grains, and dressing on Sunday, then store them separately – this way I can quickly assemble fresh bowls throughout the week in under 5 minutes.
Is this recipe gluten-free?
It certainly is! This is why I love serving it for dinner parties – it naturally accommodates most dietary needs without any special adjustments.
Cava Chicken Bowl
Ingredients
For the Chicken
- 1 pound Boneless, skinless chicken thighs Tender and flavorful cut of chicken.
- 2 tablespoons Olive oil For marinating the chicken.
- 1 teaspoon Garlic powder Adds flavor to the marinade.
- 1 teaspoon Onion powder Enhances the marinade flavor.
- 1 teaspoon Smoked paprika Adds a smoky flavor.
- 1 teaspoon Ground cumin Provides warmth and depth of flavor.
- to taste Salt and pepper For seasoning the chicken.
For the Bowl
- 2 cups Cooked quinoa or brown rice Base for the bowl.
- 1 cup Cherry tomatoes, halved Fresh and juicy addition.
- 1 cup Roasted red peppers, sliced Sweet and smoky flavor.
- 1/2 cup Feta cheese, crumbled Adds creaminess and tang.
- 1/4 cup Fresh parsley, chopped For garnish.
For the Dressing
- 1/4 cup Tahini Creamy base for the dressing.
- 2 tablespoons Lemon juice Adds acidity to the dressing.
- 2 tablespoons Water To adjust the dressing consistency.
- 1 clove Garlic, minced For flavor in the dressing.
- to taste Salt and pepper For seasoning the dressing.
Instructions
- In a bowl, combine olive oil, garlic powder, onion powder, smoked paprika, ground cumin, salt, and pepper. Mix well.
- Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to overnight in the refrigerator).
- Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
- In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth. Adjust the consistency with more water if needed.
- In serving bowls, place a base of cooked quinoa or brown rice.
- Top with sliced chicken, cherry tomatoes, cucumber, red onion, roasted red peppers, and feta cheese.
- Drizzle the tahini dressing over the top and garnish with fresh parsley.
- Serve with lemon wedges on the side for an extra burst of flavor.
