Lemon Tahini Chicken Power Bowl (Printer View)

Vibrant Mediterranean bowl with roasted chicken, farro, fresh greens, chickpeas, and creamy lemon-tahini sauce.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Farro

07 - 1 cup farro, uncooked
08 - 3 cups water
09 - 1/2 teaspoon salt

→ Greens & Vegetables

10 - 4 cups mixed baby greens, such as spinach, arugula, or kale
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 red onion, thinly sliced

→ Chickpeas

14 - 1 can (14 ounces) chickpeas, drained and rinsed
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon ground cumin
17 - 1/4 teaspoon salt

→ Lemon Tahini Sauce

18 - 1/3 cup tahini
19 - 1/4 cup fresh lemon juice
20 - 2 tablespoons water, plus more as needed
21 - 1 tablespoon olive oil
22 - 1 garlic clove, finely minced
23 - 1/2 teaspoon salt
24 - 1/4 teaspoon ground black pepper

# Method steps:

01 - Preheat oven to 400°F.
02 - Rub chicken breasts with olive oil, cumin, paprika, salt, and pepper. Place on a parchment-lined baking sheet and roast for 20-25 minutes until cooked through. Allow to rest briefly, then slice into even pieces.
03 - In a saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes until farro is tender and water is absorbed. Drain any excess liquid if necessary.
04 - On a separate baking sheet, toss drained chickpeas with olive oil, cumin, and salt. Roast for 15-20 minutes until golden and slightly crispy.
05 - In a mixing bowl, whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until smooth. Add additional water gradually to achieve desired drizzling consistency.
06 - Divide cooked farro evenly among four serving bowls. Layer mixed greens, roasted chicken slices, roasted chickpeas, cherry tomatoes, cucumber, and red onion on top of each portion.
07 - Drizzle generously with lemon-tahini sauce over each assembled bowl. Serve immediately.

# Expert Advice:

01 -
  • You get that perfect balance of creamy, crunchy, fresh, and roasted in every single forkful
  • The lemon-tahini sauce is versatile enough to drizzle on everything else you make all week
  • Leftovers actually taste better the next day when the flavors have more time to mingle
02 -
  • The tahini sauce will seize up at first but keep whisking and it will emulsify into a silky dressing
  • Letting the chicken rest for at least 5 minutes before slicing keeps all the juices inside
  • Farro continues absorbing liquid so do not worry if it seems slightly underdone when you drain it
03 -
  • Pat your chicken completely dry before seasoning to ensure it roasts rather than steams
  • Room temperature ingredients blend more smoothly into the tahini sauce
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