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Cava Bowls with pita.
5 from 1 vote

Easy Copycat Cava Bowls

These Easy Copycat Cava Bowls are crazy healthy and great for meal prep with perfectly marinated harissa honey chicken, a Greek cucumber and tomato salad, and all the crave-worthy toppings Cava offers.
Servings 4 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 Cups Rice cooked
  • 4 Chicken Breasts

Harissa Honey Chicken Marinade/Seasoning

  • 1 Tablespoon Harissa Paste optional
  • 1 Tablespoon Olive Oil
  • 2 Lemons juiced
  • 2 Tablespoons Honey
  • 2 Tablespoons Granulated Garlic
  • 1 Tablespoon Cumin
  • 1 Tablespoon Paprika
  • 1 Teaspoon Salt

Greek Cucumber & Tomato Salad

  • 1 English Cucumber diced
  • 2 Cups Cherry Tomatoes diced
  • 1/4 Cup Red Onion diced
  • 1 Bunch Parsley minced
  • 1 Lemon juiced
  • 1/2 Teaspoon Salt

Toppings

  • Corn Kernels browned
  • Feta Cheese
  • Kalamata Olives
  • Pickled Onions
  • Creamy Dill Dressing or dressing of choice

Instructions

  • In a large bowl, mix olive oil, lemon juice, honey, granulated garlic, cumin, paprika, and salt until combined. Add the chicken breasts, ensuring they're fully coated. Cover and marinate while you prep the other ingredients. You can also refrigerator for at least 2 hours or overnight.
  • If you’re pan-searing, heat a large skillet over medium-high heat and add a tablespoon of olive oil. Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F.
    If you’re grilling, heat the grill to medium-high heat. Grill the chicken for 5–7 minutes per side, flipping once.
    If you’re broiling, preheat the broiler and place chicken on a foil-lined baking sheet. Broil for 5–7 minutes per side, watching closely to avoid burning.
  • Prepare the rice according to package instructions. Once cooked, fluff with a fork and keep warm until ready to serve.
  • Dice the cucumber, cherry tomatoes, and red onion. Combine them in a bowl with minced parsley, lemon juice, and salt. Toss well to mix, then set aside.
  • Heat a skillet or grill pan over high heat. Add a splash of olive oil, and the corn kernels and stir occasionally until they’re slightly browned and develop a smoky aroma.
  • Start with a base of rice in each bowl. Add sliced harissa honey chicken, a generous scoop of the cucumber salad, and charred corn. Layer with toppings like crumbled feta cheese, Kalamata olives, and pickled red onions.
  • Drizzle with creamy dill dressing or your preferred dressing to complete the bowl.
Calories: 643kcal
Course: Dinner, Lunch
Cuisine: greek, Mediterranean
Keyword: cava, cava bowls, copycat recipe