Pin My neighbor handed me a jar of tahini one afternoon, insisting I'd find a use for it. I stared at that creamy paste for weeks until a particularly gray Tuesday when I had leftover chicken and zero inspiration. I whisked tahini with lemon juice, and the kitchen suddenly smelled like sunshine. That spontaneous drizzle over roasted chicken and farro turned into this bowl, which now appears on my table at least twice a month.
I made this for a friend recovering from a marathon, and she texted me at midnight asking for the recipe. The combination of protein, fiber, and that tangy sauce hit exactly what her body needed. Now she calls it her comeback bowl, and I love that something I threw together has become her ritual after long runs.
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Ingredients
- Boneless, skinless chicken breasts: I pound them to even thickness so they roast uniformly and stay juicy.
- Farro: This chewy grain holds up under all the toppings and soaks up the tahini sauce beautifully.
- Ground cumin: It bridges the chicken and chickpeas with a warm, earthy thread.
- Smoked paprika: Just half a teaspoon gives the chicken a campfire edge without any heat.
- Chickpeas: Roasting them until crispy transforms them into little nuggets of crunch.
- Tahini: The backbone of the sauce; I buy the runny kind that pours easily.
- Fresh lemon juice: Bottled juice tastes flat here, so I always squeeze a real lemon.
- Mixed baby greens: Arugula adds peppery bite, spinach brings sweetness, kale offers chew.
- Cherry tomatoes: Halving them releases their juices, which mingle with the sauce.
- Cucumber: I seed it if it's watery to keep the bowl from getting soggy.
- Red onion: Slicing it thin and soaking it in cold water for five minutes mellows the sharpness.
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Instructions
- Prep the chicken:
- Rub the breasts with olive oil, cumin, paprika, salt, and pepper until every inch glistens. Let them sit at room temperature for ten minutes while the oven heats.
- Roast the chicken:
- Place on a parchment-lined baking sheet and roast at 400°F for 20 to 25 minutes, until the thickest part reaches 165°F. Let it rest for five minutes, then slice against the grain.
- Cook the farro:
- Combine farro, water, and salt in a saucepan and bring to a boil. Lower the heat and simmer for 25 to 30 minutes, stirring occasionally, until the grains are tender with a slight chew.
- Crisp the chickpeas:
- Toss drained chickpeas with olive oil, cumin, and salt, then spread on a separate baking sheet. Roast for 15 to 20 minutes, shaking the pan halfway, until golden and crunchy.
- Make the tahini sauce:
- Whisk tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until smooth. If it seizes up, add water a teaspoon at a time until it loosens into a pourable consistency.
- Assemble the bowls:
- Divide farro among four bowls, then layer greens, chicken slices, crispy chickpeas, tomatoes, cucumber, and red onion. Drizzle the tahini sauce generously over everything and serve right away.
Pin One evening, my daughter asked if we could eat this bowl for dinner three nights in a row. I expected her to tire of it, but she didn't. She started packing the leftovers for lunch and told her friends it was her mom's famous power bowl. Hearing that made me realize how food becomes a thread in our little family story.
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Storing and Reheating
I store each component separately in airtight containers so the greens stay crisp and the chickpeas don't soften. The chicken, farro, and roasted chickpeas keep for up to four days in the fridge. The tahini sauce thickens when cold, so I stir in a splash of water before drizzling. I never reheat the greens; I just add fresh ones when I rebuild the bowl.
Swaps and Substitutions
When I want this gluten-free, I swap farro for quinoa or brown rice and adjust the cooking time. If I'm out of tahini, almond butter thinned with lemon juice works in a pinch, though the flavor shifts slightly. For a vegetarian version, I double the chickpeas and add cubed roasted sweet potato. Feta or avocado brings creaminess if the tahini sauce isn't enough.
Serving Suggestions
This bowl stands alone as a complete meal, but I sometimes serve warm pita on the side for scooping up every last bit of sauce. A crisp Sauvignon Blanc cuts through the richness beautifully, or I make iced mint tea for a refreshing contrast. If I'm feeding a crowd, I set out all the components and let everyone build their own bowl.
- Add a handful of toasted pine nuts or slivered almonds for extra crunch.
- Drizzle a little harissa oil over the top if you want heat.
- Finish with fresh herbs like parsley, cilantro, or dill for brightness.
Pin This bowl has become my answer to the question of what's for dinner when I want something that feels good and tastes even better. I hope it becomes your go-to, too.
Recipe FAQ
- → Can I prepare this bowl ahead of time?
Yes, you can prepare components separately and assemble fresh. Store cooked chicken, farro, and roasted chickpeas in airtight containers for up to 3 days. Keep the lemon-tahini sauce separate and drizzle just before serving to maintain texture.
- → What's the best way to reheat leftover bowls?
Reheat individual components gently. Warm the farro and chicken separately in the microwave or on the stovetop. Assemble with fresh greens and add room-temperature sauce. Avoid heating the sauce or greens to preserve their best texture and flavor.
- → How do I make this gluten-free?
Simply substitute the farro with an equal amount of quinoa, brown rice, or certified gluten-free oats. These grains have similar cooking times and will maintain the bowl's heartiness. Always verify that other ingredients like spices and sauces are certified gluten-free.
- → What can I substitute for tahini?
Greek yogurt mixed with sesame oil creates a similar creamy texture. Almond or sunflower seed butter thinned with lemon juice also works well. Adjust water content to reach your desired consistency while maintaining the bright lemon flavor.
- → How do I know when the chicken is fully cooked?
Roast chicken until it reaches an internal temperature of 165°F (74°C) measured with a meat thermometer at the thickest part. The meat should be opaque throughout with no pink inside. Let it rest 5 minutes before slicing for juicier results.
- → Can I use canned chickpeas instead of dried?
Absolutely. Drain and rinse canned chickpeas thoroughly, then pat dry before tossing with oil and spices. Roast for 15-20 minutes until crispy. Canned chickpeas are convenient and work beautifully in this bowl.
