Yummy Cava Chicken Bowl Tahini

Dig into this Cava Chicken Bowl loaded with juicy grill-seared chicken and a creamy swirl of tahini on top of fresh veggies and grains. Inspired by my go-to Mediterranean spot, this is my busy-week lifesaver for quick meal prepping.

Once I tried this bowl while craving a hearty lunch to keep me satisfied, I was totally hooked. Every friend who stops by for dinner winds up begging to know how I make it.

Flavor-Packed Ingredients

• Creamy tahini: Only sesame seeds should be listed for max smoothness and nutty punch
• Fresh parsley (chopped): Sprinkle a pop of green for brightness – flat leaf gives best taste
• Crumbled feta: Grab a block of sheep’s milk and break it up yourself for tangy creaminess
• Juicy chicken thighs (boneless, skinless): Choose pieces low in fat – they stay moist and tasty on the grill
• Onion powder: A fine sprinkle helps every bite taste vibrant and well-rounded
• Garlic powder: Adds bold flavor with zero fuss, but fresh minced works great if you’ve got time
• Extra virgin olive oil: Lifts up any marinade you throw it in, so use a good one
• Ground cumin: Earthy warmth to make the flavors pop – grind your own if you want a punch
• Smoked paprika: Spanish smoked paprika adds color and subtle smokiness
• Salt and pepper: Don’t forget these kitchen basics to boost flavor in chicken and sauce
• Cherry tomatoes (halved): A handful of shiny ripe ones brings sweetness and juiciness
• Roasted red peppers (sliced): Jarred or homemade both work – roasted is the flavor jackpot
• Cooked brown rice or quinoa: Tender brown rice or well-rinsed, fluffy quinoa are both terrific bases – use whichever you prefer
• Lemon juice: A squeeze zings up the dressing – fresh lemons if you have them
• Water: Adjust to make the dressing pour just right, not too thick or thin
• Fresh garlic (minced): Use a clove or two for a little bite in the sauce
• Salt and pepper (again): Taste your finished sauce and tweak the seasoning till it’s just right

Simple How-To Guide

Finish with Sauce:

Spoon the tahini sauce over every bowl and scatter lemon wedges on the side if you want a citrusy boost

Build It Up:

Start with a layer of cooked grains in each serving bowl Lay out the sliced grilled chicken on top Tuck in halved tomatoes strips of roasted peppers and a crumble of feta Sprinkle with fresh chopped parsley for freshness and a little color

Stir Up the Tahini Dressing:

Grab a small bowl and whisk together tahini lemon juice water fresh garlic and seasoning Mix till velvety If you like things tangier add an extra squeeze of lemon

Fire Up the Grill or Pan:

Preheat a grill or skillet on medium-high Heat and cook your marinated chicken for about six to seven minutes per side Wait for clear juices and make sure it’s cooked through at 165 degrees Fahrenheit. Rest a few minutes before slicing – it locks in the juices

Marinate Chicken:

Toss chicken thighs in a mix of olive oil, garlic powder, onion powder, smoked paprika, ground cumin, salt, and pepper. Stir until everything coats well. Cover and let that sit in the fridge for half an hour or more for the juiciest meat. Longer means even better flavor

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Nothing beats that creamy feta melting into hot grilled chicken. One time I made this for my family at a picnic. My mom started sneaking bits of chicken before anyone else got a bowl. We ran out because people grabbed seconds so fast.

Easy Storage Ideas

Keep your bowls and sauce in different sealed containers. Store both in the fridge. The chicken and grains last three or four days. Cut fresh veggies just before eating for the best crunch. If your dressing thickens, just stir in a splash of water or more lemon to get it smooth again.

Swaps & Options

If you want, use chicken breast or veggie chicken for a plant-based meal. No quinoa? Brown rice or cauliflower rice does the trick. Out of feta? Goat cheese or even plain Greek yogurt still gives that creamy vibe.

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Serving Up Ideas

Eat these bowls hot or cold. They’re perfect for lunchboxes or fast dinners. Add pita or a crisp salad to stretch things out. Toppings like avocado, olives, or pickled onions bring extra flavor and a bit of tanginess.

Mediterranean Vibes

This dish channels the energy of fast Mediterranean grab-and-go spots. It’s all about bright flavors and balanced bites. The layers of grains, veggies, cheese, and juicy chicken come straight from mezze platter traditions. Every forkful is something different and delicious.

Frequently Asked Questions About Recipes

→ Which chicken should I use for this bowl?

For a juicier bite, boneless chicken thighs work best—especially once they've had some time to soak in the marinade.

→ Can I swap out the rice or quinoa base?

Definitely! Brown rice and quinoa are tasty, but couscous, cauliflower rice, or any grain you like will do the trick.

→ How can I get my tahini sauce super creamy?

Mix tahini, lemon juice, just a bit of water, plus minced garlic, some salt, and pepper. Keep whisking while adding water until it's nice and smooth.

→ Which veggies taste good in the bowl?

Roasted peppers and cherry tomatoes are awesome. For even more crunch and color, throw in cucumbers, greens, or red onion slices.

→ Is this bowl good for prepping ahead?

Yes! Get the chicken, grains, and veggies ready the day before. Just keep the sauce in a separate container so everything stays fresh.

→ Can I make it without any dairy?

For a dairy-free bowl, just skip the feta or use any plant-based cheese you like. You'll still get loads of flavor.