Save The first time I made this bowl, it was a rainy Tuesday and I was craving something that felt like sunshine on a plate. My kitchen smelled incredible as the roasted chicken and chickpeas mingled with the bright citrus of the sauce. Now it is my go-to when I want a meal that looks impressive but comes together with mostly hands-off cooking time.
I served these bowls to my sister last month when she was recovering from surgery and she asked for the recipe before she even finished her first bite. Something about the combination of warm roasted chicken and crisp cool greens just makes people feel cared for. Plus the bowls look so beautiful assembled that it feels like you put in way more effort than you actually did.
Ingredients
- Chicken breasts: Boneless and skinless gives you the most versatility, though thighs would work if you prefer darker meat
- Ground cumin: This earthy spice is what ties together the chicken and chickpeas for that Mediterranean feel
- Farro: An ancient wheat grain with a satisfying chew that holds up beautifully in bowl meals
- Mixed greens: Baby spinach and arugula add peppery freshness while kale brings heartiness
- Chickpeas: Roasting them transforms these humble legumes into crispy, savory little croutons
- Tahini: This sesame paste creates the creamy base for our bright, tangy dressing
- Fresh lemon juice: Do not skip this because it cuts through the richness and wakes up all the other flavors
Instructions
- Preheat your oven to 400°F:
- This high temperature will give us nicely roasted chicken and crispy chickpeas
- Season the chicken:
- Rub the breasts with olive oil, cumin, paprika, salt, and pepper until evenly coated
- Roast the chicken:
- Place on a parchment-lined baking sheet and cook for 20-25 minutes until the center reaches 165°F
- Cook the farro:
- Combine farro, water, and salt in a saucepan, bring to a boil, then simmer for 25-30 minutes until tender
- Roast the chickpeas:
- Toss drained chickpeas with olive oil, cumin, and salt, then roast for 15-20 minutes until golden
- Make the sauce:
- Whisk tahini, lemon juice, water, olive oil, garlic, salt, and pepper until smooth and creamy
- Assemble your bowls:
- Start with farro, then add greens, sliced chicken, chickpeas, tomatoes, cucumber, and onion
- Finish with sauce:
- Drizzle generously with the lemon-tahini sauce and serve while the chicken is still warm
Save This recipe became a weeknight staple in our house during a particularly busy season when takeout was becoming too frequent. Now whenever we need a reset meal that leaves us feeling nourished instead of heavy, this bowl is what lands on the table. My husband actually requests it more than any other dinner I make.
Making It Your Own
Once you have the basic formula down, these bowls are endlessly adaptable based on what is in your refrigerator. I have swapped the chicken for roasted salmon or even kept it completely vegetarian with extra chickpeas and sliced avocado. The grain can be any hearty whole grain you have on hand.
Prep Like A Pro
You can roast the chicken and chickpeas up to two days ahead and store them separately in the refrigerator. The farro also reheats beautifully with a splash of water. I often make a double batch of the sauce because it keeps for a week and elevates even the simplest salads.
Serving Suggestions
These bowls work equally well for meal prep lunches or an impressive dinner when friends come over. I like to set out all the components family-style and let everyone build their own perfect bowl.
- Warm the farro slightly before assembling so you get that pleasant temperature contrast
- Toast some extra nuts or seeds for garnish if you want added crunch
- Have extra lemon wedges on hand for people who love an extra bright finish
Save There is something deeply satisfying about eating from a bowl filled with so many colors and textures. Hope this brings some brightness to your table too.
Kitchen Help
- → Can I prepare this bowl in advance?
Yes, this bowl is excellent for meal prep. Cook the chicken, farro, and chickpeas up to 3 days ahead and store separately. Keep the lemon-tahini sauce in a sealed container. Assemble bowls fresh or up to a few hours before serving, adding greens and sauce just before eating to maintain crispness.
- → What can I substitute for farro?
Farro works beautifully for its nutty flavor and chewy texture, but quinoa, brown rice, or barley are excellent alternatives. For a gluten-free option, use quinoa, brown rice, or millet—all cook similarly and pair well with the lemon-tahini sauce.
- → How do I make the lemon-tahini sauce thinner or thicker?
The sauce consistency depends on how much water you add. For a drizzle-friendly consistency, start with the 2 tablespoons of water and whisk in more gradually until you reach your desired thickness. A thicker sauce clings better to ingredients, while a thinner version creates a light dressing.
- → Is this dish suitable for different dietary preferences?
Absolutely. The bowl is naturally vegetarian-friendly if you swap the chicken for roasted tofu or additional vegetables. For keto, reduce farro and add more greens and healthy fats. It's already gluten-free when you substitute the farro with a GF grain like quinoa or rice.
- → What wine or beverage pairs best with this bowl?
A crisp Sauvignon Blanc complements the citrus and tahini beautifully. For non-alcoholic options, try iced mint tea, lemon water, or a sparkling citrus beverage. The refreshing drinks balance the richness of the tahini sauce and the hearty roasted elements.
- → How long do leftovers keep?
Store components separately in airtight containers for up to 3 days. The chicken, farro, and roasted chickpeas last well, but greens are best used within a day. Keep the lemon-tahini sauce separate and drizzle over bowls just before eating for maximum freshness and flavor.