Lemon Tahini Chicken Power Bowl (Printer View)

Juicy roasted chicken paired with hearty farro, fresh greens, chickpeas, and zesty lemon-tahini sauce. Ready in 50 minutes.

# 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 and 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 oz) 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 additional 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:

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 to 25 minutes until cooked through. Allow to rest for 5 minutes, then slice into bite-sized pieces.
03 - Combine farro, water, and salt in a saucepan. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes until tender. Drain any excess water.
04 - Toss drained chickpeas with olive oil, cumin, and salt on a separate baking sheet. Roast for 15 to 20 minutes until golden and slightly crispy.
05 - Whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until smooth. Adjust water content as needed to achieve desired consistency.
06 - Distribute cooked farro evenly among 4 bowls. Layer with mixed greens, sliced chicken, roasted chickpeas, cherry tomatoes, cucumber, and red onion.
07 - Drizzle each bowl generously with lemon tahini sauce. Serve immediately.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together in under an hour with zero fancy techniques.
  • Every bite has texture contrast: creamy sauce, chewy farro, crisp chickpeas, and juicy chicken all in one forkful.
  • The leftovers somehow get better overnight as the flavors meld and the farro soaks up the tahini dressing.
  • You can swap almost any ingredient based on what's in your pantry and it still works beautifully.
02 -
  • Don't skip resting the chicken after roasting—I used to slice it immediately and wondered why my cutting board looked like a crime scene.
  • The tahini sauce will seize up and look broken at first when you add the lemon juice, but keep whisking and adding water until it smooths out into liquid gold.
  • Roast the chickpeas on their own pan away from the chicken so they actually crisp up instead of steaming in the meat juices.
03 -
  • Make a double batch of the lemon tahini sauce and keep it in a jar in the fridge—it's incredible on roasted vegetables, salads, and even as a sandwich spread.
  • If your farro is taking forever to cook, it might be pearled versus semi-pearled; check the package and adjust your water and time accordingly.
  • Pat the chickpeas completely dry with a towel before tossing them in oil and spices, or they'll steam instead of crisp in the oven.
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