Lemon Tahini Chicken Power Bowl (Print View)

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

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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 (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 more as needed
21 - 1 tablespoon olive oil
22 - 1 garlic clove, finely minced
23 - 1/2 teaspoon salt
24 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 400°F. Pat chicken breasts dry, then rub evenly with olive oil, ground cumin, smoked paprika, salt, and black pepper.
02 - Place seasoned chicken on a parchment-lined baking sheet. Roast for 20 to 25 minutes until internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice into bite-sized pieces.
03 - Combine farro, water, and salt in a saucepan. Bring to a rolling boil, then reduce heat and simmer for 25 to 30 minutes until farro reaches tender consistency. Drain any remaining liquid.
04 - On a separate baking sheet, toss drained chickpeas with olive oil, ground cumin, and salt until well coated. Roast for 15 to 20 minutes until golden and slightly crispy, stirring halfway through.
05 - In a mixing bowl, whisk together tahini, fresh lemon juice, water, olive oil, minced garlic, salt, and black pepper until smooth and emulsified. Add additional water gradually to achieve desired consistency.
06 - Divide cooked farro evenly among 4 serving bowls. Arrange mixed greens, roasted chicken slices, roasted chickpeas, halved cherry tomatoes, diced cucumber, and thinly sliced red onion on top of each portion.
07 - Generously drizzle prepared lemon-tahini sauce over each bowl. Serve immediately while warm.

# Expert Advice:

01 -
  • It tastes like you spent an hour cooking but comes together in less than fifty minutes.
  • The lemon-tahini sauce is dangerously good and you will want to put it on everything.
  • It keeps beautifully in the fridge so lunch for the next two days is already done.
  • You get protein, fiber, and greens all in one bowl without feeling like you are eating diet food.
02 -
  • Let the chicken rest for at least five minutes after roasting or all the juices will run out when you slice it and the meat will be dry.
  • The tahini sauce will seize up and look grainy at first when you add the lemon juice, but keep whisking and adding water and it will turn smooth and glossy.
  • If your chickpeas are not getting crispy, pat them very dry with a towel before tossing them with oil, because moisture is the enemy of crispiness.
03 -
  • Use a meat thermometer to check the chicken because overcooked chicken is the fastest way to ruin an otherwise perfect bowl.
  • Make extra chickpeas because they disappear faster than you think, and they are amazing as a snack straight from the oven.
  • If the tahini sauce is too tangy for you, add a tiny drizzle of honey or maple syrup to balance the lemon without making it sweet.
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