Lemon Tahini Chicken Power Bowl

The first time I made this bowl, it was a Tuesday evening when I needed something that felt special but didn't require three hours of hovering over the stove. I had roasted chicken from the weekend and a jar of tahini sitting in the pantry, waiting for inspiration. When I took that first bite, the way the bright lemon cut through the creamy sauce while the warm farro anchored everything, I knew this was going to be a regular rotation. My roommate actually stopped scrolling through her phone and asked what I was eating.

Last summer, I served these bowls at a small dinner party when my friend Sarah announced she was eating clean again. Everyone built their own bowls at the counter, laughing about who was adding more chickpeas versus greens. By the end of the night, the platter was empty and someone was already asking when I'd make it again. There's something about having all those colors and textures together that makes people feel taken care of.

Ingredients

• Chicken breasts: The boneless, skinless variety stays juicy when roasted with the spice rub, and slicing it after resting lets the flavor distribute evenly through the bowl
• Farro: This ancient grain has this nutty, chewy quality that holds up beautifully against the crisp vegetables, though the cooking time is worth the texture
• Chickpeas: Roasting them transforms their normally soft texture into something entirely different, almost like a crispy crouton with protein
• Tahini: The quality matters here since the sauce is so simple, and a good tahini makes the difference between something smooth and something bitter
• Lemon juice: Fresh is non-negotiable, and I've learned to roll the lemon on the counter before cutting to maximize every drop

Instructions

Roast the chicken:

Preheat that oven to 400°F and rub the chicken breasts with olive oil, cumin, paprika, salt, and pepper until well coated. Place them on a parchment-lined baking sheet and roast for 20 to 25 minutes until they're cooked through. Let them rest for a few minutes before slicing into strips, which keeps all the juices inside where they belong.

Cook the farro:

Combine the farro, water, and salt in a saucepan and bring it to a boil over high heat. Drop the heat to a simmer and let it cook for 25 to 30 minutes until the grains are tender but still have some chew. Drain any excess water and fluff it with a fork.

Crisp the chickpeas:

Toss those drained chickpeas with olive oil, cumin, and salt on a separate baking sheet. Roast them for 15 to 20 minutes, shaking the pan halfway through, until they're golden and crunchy all over.

Make the sauce:

Whisk together the tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until it's completely smooth. The mixture might seize up at first, but keep whisking and it'll turn silky. Add more water if you want it thinner.

Assemble the bowls:

Divide the cooked farro among four bowls and arrange the greens, roasted chicken, crispy chickpeas, cherry tomatoes, cucumber, and red onion on top. Drizzle that lemon tahini sauce generously over everything. Serve right away while the chicken and chickpeas are still warm.

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My sister texted me from across the country last month saying she'd made this for her family three nights in a row. Her kids, who usually pick out anything green, had actually asked for seconds. Sometimes the simplest combinations are the ones that stick.

Making It Your Own

The beauty of this bowl is how adaptable it is to whatever you have on hand or what sounds good. I've swapped farro for quinoa when I needed something faster, and brown rice works beautifully when you want something more familiar. The roasted vegetables can change with the seasons too.

Storage And Meal Prep

This recipe was basically made for Sunday meal prep, though I learned the hard way that some components store better than others. The roasted chicken, farro, and chickpeas keep perfectly in separate containers for up to four days. The vegetables and sauce, though, should stay fresh until you're ready to eat. I keep the sauce in a small jar and give it a good shake before drizzling.

Serving Suggestions

These bowls feel substantial enough on their own, but sometimes I like to add warm pita bread on the side for soaking up extra sauce. A crisp white wine cuts through the richness of the tahini perfectly, though iced mint tea works just as well for lunch. The best part is watching someone build their first bite.

• Top with crumbled feta if you eat dairy for a salty contrast
• Add half an avocado sliced when you want something extra creamy
• Include fresh herbs like parsley or dill for a burst of brightness

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Hope this bowl finds its way into your regular rotation, just like it did mine.

Recipe Questions & Answers

→ Can I make this bowl gluten-free?

Yes, simply substitute the farro with quinoa or brown rice. Both options work beautifully with the lemon-tahini sauce and maintain the bowl's satisfying texture.

→ How long does the lemon-tahini sauce keep?

The sauce stores well in an airtight container in the refrigerator for up to one week. It may thicken over time—simply whisk in a little water to reach desired consistency.

→ Can I use leftover rotisserie chicken?

Absolutely. Rotisserie chicken works perfectly and reduces prep time. Skip the roasting step and simply slice the chicken before assembling the bowls.

→ What can I add for extra protein?

Consider adding feta cheese, avocado slices, or hard-boiled eggs. Hemp seeds or pumpkin seeds sprinkled on top also provide additional protein and crunch.

→ Is this suitable for meal prep?

Yes, all components store well for 3-4 days. Keep the sauce separate and drizzle just before serving to maintain the freshest texture and prevent greens from becoming soggy.

→ What vegetables work best in this bowl?

The recipe calls for cherry tomatoes, cucumber, and red onion, but you can also add roasted bell peppers, shredded carrots, roasted eggplant, or fresh herbs like parsley and mint.