Lemon Tahini Chicken Power Bowl (Print)

Juicy roasted chicken, hearty farro, crisp greens, and chickpeas drizzled with zesty lemon-tahini sauce.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound 2 ounces)
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 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:

01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, cumin, smoked paprika, salt, and pepper. Arrange on a parchment-lined baking sheet.
02 - Roast chicken for 20 to 25 minutes until internal temperature reaches 165°F. Remove from oven and let rest for 5 minutes before slicing.
03 - In a saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes until farro is tender and water is absorbed.
04 - On a separate baking sheet, toss drained chickpeas with olive oil, cumin, and salt. Roast for 15 to 20 minutes until golden and slightly crispy.
05 - Whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, and black pepper until smooth. Add additional water gradually to achieve desired consistency.
06 - Divide cooked farro among 4 serving bowls. Top each with mixed greens, sliced roasted chicken, roasted chickpeas, cherry tomatoes, cucumber, and red onion.
07 - Drizzle each bowl generously with lemon-tahini sauce. Serve immediately while components are at optimal temperature.

# Expert Advice:

01 -
  • Everything roasts or simmers at once, so you're not chained to the stove.
  • The lemon-tahini sauce makes vegetables taste like a treat, not a chore.
  • Leftovers actually improve overnight as the flavors soak into the grains.
  • It feels indulgent but leaves you energized instead of heavy.
02 -
  • Tahini separates in the jar, so stir it well before measuring or your sauce will be grainy.
  • Roasting chickpeas on parchment makes them steam instead of crisp; use a bare baking sheet.
  • Farro will keep cooking in residual heat, so drain it immediately when it's just tender.
03 -
  • Pound the chicken breasts to an even thickness so they cook uniformly and stay juicy.
  • Taste the tahini sauce before adding it; some brands are more bitter and need extra lemon.
  • Pat the chickpeas completely dry before roasting or they'll steam instead of crisping.
Back