Grilled Chicken Cava Bowl

Customizable bowl inspired by a Cava-style order featuring spiced chicken thighs.

Ethan Chlebowski

Ingredients

Spiced chicken

  • Chicken Thighs, boneless
    2 lbs900 g
  • Salt
    9 g1%
  • Cumin
    3 g1/2 spoonful
  • Garlic Powder
    2 ga sprinkle
  • Agave syrup
    a drizzle
  • MSG
    a pinch
  • Neutral oil
    for cooking

Herb vinaigrette

  • Olive Oil
    30 g3 parts
  • Vinegar
    20 g2 parts
  • Lemon juice
    10 g1 part
  • Dried oregano
    3 g1/2 spoonful
  • Garlic Powder
    2 ga sprinkle
  • Za'atar
    2 ga sprinkle
  • Black Pepper
    2 ga sprinkle

Remaining bowl components (to taste)

  • White rice, cooked
  • Hummus
  • Feta, crumbled
  • Cucumbers, chopped
  • Tomatoes, chopped
  • Pickled onions
  • Arugula

Method

Step 1: Start the rice & prep bowl additions

Cook the rice using your desired method: rice cooker, stovetop, etc.

While the rice , make the chicken & prep any remaining components: Chop the cucumber, tomato, and kale.

  • This can all be done in advance to save time.

Step 2: Prep & season the chicken

Season the chicken thighs with salt, cumin, garlic powder, ground clove, msg, plus a drizzle of agave.

Mix to ensure even coverage. Lightly spritz with oil, and arrange onto to an oiled rimmed sheet tray.

Turn on the setting on the oven to high.

Step 3: Broil the chicken

Slide the chicken underneath the and cook for about 15 minutes or until 170°F/76°C internal.

Flip the chicken once halfway through cooking, keeping an eye on everything. Some is fine, but the chicken can burn easily because of the agave. Rotate or lower the rack if needed.

  • Alternatively, grill the chicken outside, but the broiler is an easy indoor method of getting similar charred flavors.

  • When done, allow to rest while you make the dressing.

Step 4: Mix the herb vinaigrette

In a small bowl, whisk together the olive oil, vinegar, lemon juice, oregano, garlic powder, za’atar, and black pepper until .

The vinaigrette should taste sharp and bright—adjust with extra lemon or vinegar for acidity, or more olive oil if you want it softer and rounder.

Step 5: Plate & serve

Spoon a layer of warm rice into your serving bowl. Add a handful of arugula, then scatter over the chopped cucumber, tomato, and pickled onion.

Chop up the grilled chicken and arrange it over the top. Add a few dollops of hummus, then drizzle generously with the herb vinaigrette.

Finish with crumbled feta and any extra toppings you like.

“A go to Cava order, recreated at home. Feel free to swap out the grains, greens, sauce, or toppings to make it your own.”

Ethan Chlebowski
Creator

Nutritional Information

SINGLE BOWL SERVING
Calories633
40g
31g
44g

FAQ

Can I substitute chicken breast for thighs?

Yes. Thighs stay juicier due to their higher content, but breasts work if you take care not to overcook them: pull the breasts off the grill as soon as they reach 160°F/71°C and let carryover heat finish the job. This preserves tenderness and keeps the seasoning profile intact.

What does the agave do and can I replace it?

Agave helps balance the spices and accelerates through . If you substitute, choose something with similar and moisture. Honey or even a sprinkle of sugar with a splash of water works well—each provides the same browning and balance.

Do I have to use all of the bowl components?

No. This bowl is inspired by a Cava order, so it’s meant to be customizable. Fill the bowl with whatever grains, greens, sauces, or toppings you prefer.

This recipe makes extra protein & sauce for multiple bowls.