Lemon Tahini Chicken Power Bowl (Printable)

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

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
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 & 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 (15 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 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

# How to Make It:

01 - Preheat oven to 400°F for roasting the chicken and chickpeas.
02 - Rub chicken breasts with olive oil, cumin, paprika, salt, and pepper. Arrange on a parchment-lined baking sheet. Roast for 20-25 minutes until fully cooked through. Allow to rest for 5 minutes before slicing into strips.
03 - Combine farro, water, and salt in a saucepan. Bring to a boil over high heat, then reduce heat to low and simmer for 25-30 minutes until farro is tender. Drain any excess liquid.
04 - On a separate baking sheet, toss chickpeas with olive oil, cumin, and salt until evenly coated. Roast for 15-20 minutes until golden and slightly crispy.
05 - Whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until completely smooth. Add additional water, 1 tablespoon at a time, to achieve desired pouring consistency.
06 - Divide cooked farro evenly among 4 serving bowls. Arrange greens, sliced roasted chicken, crispy chickpeas, cherry tomatoes, cucumber, and red onion on top of the grain base.
07 - Drizzle generously with prepared lemon-tahini sauce. Serve immediately while components are still warm.

# Expert Suggestions:

01 -
  • The roasted chickpeas become these little crispy nuggets that add the most satisfying crunch to every bite
  • You can prep most components ahead and still have everything taste freshly assembled
  • The lemon tahini sauce doubles as a dressing for almost anything else in your fridge
02 -
  • The sauce thickens as it sits, so add water gradually until it reaches your preferred consistency
  • Don't skip resting the chicken before slicing, or all those juices will end up on the cutting board instead of in your bowl
  • Roasted chickpeas lose their crunch over time, so plan to eat them the same day you make them
03 -
  • Use a garlic press for the minced garlic so it disappears into the sauce instead of leaving chunks
  • Rinse the farro before cooking to remove any dusty or starchy residue
  • Warm your serving bowls in the oven for a few minutes to keep everything hotter longer
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