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How To Make Cava's Chicken At Home (Full Bowl Recipe)

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This homemade Cava chicken bowl is a delicious, flavor-packed meal that’s spot on to the one you'll get in stores. It has harissa-marinated chicken, fresh veggies, and a tangy homemade vinaigrette that ties all of that deliciousness together. The chicken turns out so tender this bowl is healthy, filling, and loaded with vibrant flavors.

Homemade Cava's chicken bowl served in a white ceramic bowl. The rice is topped with cherry tomatoes, avocado, feta, cucumber, pita chips, chicken, and harissa vinaigrette. The bowl is on a white counter with a small ramekin of shredded lettuce and a wooden board with chicken.

Why I Love This Recipe

I recently took a trip to Chicago and tried Cava for the first time. And, I've got to be honest, it was love at first bite. In fact, it was so good I went 3 times in a 4 day trip. I know, I know, it sounds like overkill, but we don't have Cava's in Buffalo, so I had to get my fill while I could. 

So, it should come as no surprise that when I got home, I immediately started trying to recreate Cava's chicken and my favorite chicken bowl. Well, I've got to say I got pretty darn close with this recipe. This recipe has everything you love about the restaurant - the harissa gives the chicken a warm, smoky heat, while the honey balances everything with a hint of sweetness, and then the bowl is filled with fresh ingredients like cucumber, pickled onions, and creamy avocado.

Plus, just a handful of steps are all you have to follow to make it!

It's tough to beat all that.

Homemade Cava's chicken bowl served in a white ceramic bowl. The rice is topped with cherry tomatoes, avocado, feta, cucumber, pita chips, chicken, and harissa vinaigrette. The bowl is on a white counter with a small ramekin of shredded lettuce and a wooden board with chicken.

Ingredients

For the Chicken:

  • 1 lb chicken thighs
  • 2 tablespoon olive oil
  • 1 ½ tablespoon harissa
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter

For the Harissa Vinaigrette:

  • ½ tablespoon harissa paste
  • ½ tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon oregano
  • ¼ teaspoon ground cumin
  • 3 tablespoon olive oil

Other Components and Toppings:

  • 2 cups cooked Basmati rice
  • ½ avocado, sliced
  • ½ cup pickled red onion
  • ½ cup crumbled feta
  • 1 cup cherry tomatoes, halved
  • 1 Persian cucumber, diced
  • 1 cup shredded lettuce or greens
  • Pita chips

An overhead shot of several bowls in various sizes containing ingredients to make homemade Cava chicken bowl including a pot of white rice, a bowl of uncooked chicken thighs, harissa, honey, lemon juice, red wine vinegsr, cherry tomatoes, pickled red onion, seasonings, and more.

How to Make a Homemade Cava Chicken Bowl

Again, just 5 simple steps are all you have to follow to make this recipe. 

Step 1: Marinate the Chicken

In a large bowl, combine chicken thighs, olive oil, harissa, lemon juice, garlic, parsley, and spices. Mix well and let the chicken sit in the marinade for at least 30 minutes.

A glass bowl with a spoon tossing uncooked chicken thighs in harissa honey seasoning. The bowl is on a white counter with a white cloth napkin.

Step 2: Cook the Chicken

Heat a skillet over medium-high heat with a bit of oil. Add the chicken and cook for 5-6 minutes on each side, then lower the heat, add butter and honey, and cook for 1-2 more minutes until glazed.

Homemade Cava's chicken cooking in a nonstick skillet with butter. The pan is on a white counter with a white cloth napkin.

Set aside to rest, then chop into bite-sized pieces.

A wooden board with chopped homemade Cava's chicken.

Step 3: Make the Harissa Vinaigrette

In a small bowl, whisk together harissa paste, honey, red wine vinegar, lemon juice, oregano, cumin, and olive oil. Season with salt and pepper to taste.

A ceramic pitcher with ingredients to make harissa vinaigrette. The pitcher is on a white counter with a white cloth napkin.

Step 4: Assemble the Bowl

In each bowl, add a base of Basmati rice.

A white ceramic bowl with white basmati rice. The bowl is on a white counter with small ramekins with toppings like shredded lettuce and cherry tomatoes, and a wooden board with cooked chicken.

Arrange the chopped chicken, sliced avocado, cherry tomatoes, cucumber, lettuce, pickled red onions, and crumbled feta around the bowl.

Homemade Cava's chicken bowl served in a white ceramic bowl. The rice is topped with cherry tomatoes, avocado, cucumber, pita chips, and chicken. The bowl is on a white counter with a small ramekin of shredded lettuce and a wooden board with chicken.

Step 5: Drizzle and Serve

Top with the harissa vinaigrette and add pita chips on the side for a bit of crunch. Enjoy!

Homemade Cava's chicken bowl in a white ceramic bowl with cherry tomatoes, avocado, cucumber, feta cheese, chicken, pickled red onion, and a spoon inserted in the bowl, There is a pitcher pouring harissa vinaigrette over the salad. The bowl is on a white counter with additional bowls of garnishes.

My Expert Tips For Making The Best Cava Chicken Bowl

  • Marinate the Chicken Longer: For deeper flavor, let the chicken marinate for a few hours or overnight.
  • Customize Your Bowl: Add other toppings like olives or roasted red peppers to make it your own.
  • Double the Vinaigrette: This vinaigrette is so tasty you’ll want extra for salads or as a dipping sauce.

Homemade Cava's chicken bowl served in a white ceramic bowl. The rice is topped with cherry tomatoes, avocado, feta, cucumber, pita chips, chicken, and harissa vinaigrette. The bowl is on a white counter with a small ramekin of shredded lettuce and a wooden board with chicken.

FAQ's About This Recipe

Can I use chicken breasts instead of thighs?

Yes, chicken breast works well, too, but you'll want to adjust the cooking time as breasts typically cook faster than thighs.

How do I store leftovers?

I recommend storing your bowl components separately - I like keeping the chicken, veggies, and rice all separate - in airtight containers for up to 4 days. Then, just reassemble everything before serving.

Is this recipe spicy?

Not really. Harissa has a mild spice level, but you can adjust the heat by adding more or less harissa.

Can I add different toppings?

Absolutely! Roasted veggies, hummus, or olives make great additions to Cava bowls.

What other grains can I use?

Quinoa, couscous, or farro are good alternatives if you want to switch things up.

A close up of a fork with a bite of homemade Cava chicken bowl with a large bowl of Cava chicken blurred in the background. The bowl has white rice topped with baked seasoned chicken, shredded lettuce, cherry tomatoes, feta cheese, and more.

My Final Thoughts

This homemade Cava chicken bowl is a satisfying, flavor-packed meal that’s as healthy as it is delicious.

Whether you're making this recipe for lunch, dinner, or meal prep, this bowl brings tons of delicious Mediterranean flavors to your kitchen and tastebuds.

As always, I hope you love this recipe as much as I/we do. If you make it, let me know how it goes in the comments.

Homemade Cava's chicken bowl served in a white ceramic bowl with a spoon in the bowl. The rice is topped with cherry tomatoes, avocado, cucumber, pita chips, feta, chicken, and harissa vinaigrette. The bowl is on a white counter with a small ramekin of shredded lettuce and a wooden board with chicken.

More Copycat Chicken Recipes to Try Next

Yield: 4 servings

How To Make Cava's Chicken At Home (Full Bowl Recipe)

Homemade Cava's chicken bowl served in a white ceramic bowl. The rice is topped with cherry tomatoes, avocado, feta, cucumber, pita chips, chicken, and harissa vinaigrette. The bowl is on a white counter with a small ramekin of shredded lettuce and a wooden board with chicken.

This homemade Cava chicken bowl is a delicious, flavor-packed meal that’s spot on to the one you'll get in stores. It has harissa-marinated chicken, fresh veggies, and a tangy homemade vinaigrette that ties all of that deliciousness together. The chicken turns out so tender this bowl is healthy, filling, and loaded with vibrant flavors.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

For the Chicken:

  • 1 lb chicken thighs
  • 2 tablespoon olive oil
  • 1 ½ tablespoon harissa
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter

For the Harissa Vinaigrette:

  • ½ tablespoon harissa paste
  • ½ tablespoon honey
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon oregano
  • ¼ teaspoon ground cumin
  • 3 tablespoon olive oil

Other Components and Toppings:

  • 2 cups cooked Basmati rice
  • ½ avocado, sliced
  • ½ cup pickled red onion
  • ½ cup crumbled feta
  • 1 cup cherry tomatoes, halved
  • 1 Persian cucumber, diced
  • 1 cup shredded lettuce or greens
  • Pita chips

Instructions

    1. In a large bowl, combine chicken thighs, olive oil, harissa, lemon juice, garlic, parsley, paprika, coriander, cumin, and salt. Mix well to evenly coat the chicken with the marinade.

    2. Heat oil in a cast iron skillet, pan, or grill over medium-high heat. Place the marinated chicken in the pan and cook each side for about 5 to 6 minutes, or until a nice brown crust forms.

    3. Lower the heat, add butter and honey, and cook for an additional 1 to 2 minutes, ensuring the chicken is fully cooked in the center.

    4. Transfer the cooked chicken to a cutting board and let it cool slightly. Once it's easy to handle, chop into small pieces.

    5. In a small bowl, whisk together all the dressing ingredients until the oil is emulsified. You could also put the ingredients in a mason jar with a lid and shake really well until combined or use an immersion blender. Season to taste with salt and pepper.

    6. Arrange the chopped harissa chicken around steamed rice.

    7. Top with the  avocado, diced cucumber and tomato, and shredded lettuce. Add any desired sauces and drizzle with the harissa vinaigrette. Top with crumbled feta and pickled onions.

Nutrition Information:

Yield:

4

Serving Size:

1 Bowl
Amount Per Serving: Calories: 506Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 89mgSodium: 933mgCarbohydrates: 33gFiber: 7gSugar: 11gProtein: 30g
© Brendan Cunningham
Cuisine: Mediterranean / Category: Baked Chicken Recipes
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Reader Interactions

Comments

  1. Rose

    Made this today for lunch. It was spot on to Cava’s chicken ❤️

    Reply

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