Lemon Tahini Chicken Power Bowl

The first time I made this bowl, I was trying to use up a random collection of ingredients after a long week. My kitchen smelled like roasted cumin and lemon, and I remember thinking something this vibrant shouldn't taste this wholesome.

I served these bowls to my sister last month when she was recovering from the flu. She kept saying how the bright lemon flavor woke up her tastebuds and actually made her want to eat again.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning so the spices cling and create a beautiful crust
• 1 tbsp olive oil: Use this to coat the chicken evenly
• 1 tsp ground cumin: This earthy spice is the backbone of the Mediterranean flavor profile
• 1/2 tsp smoked paprika: Adds subtle depth and that gorgeous golden color to the roasted chicken
• 1/2 tsp salt: Essential for bringing out all the flavors
• 1/4 tsp black pepper: Freshly cracked makes all the difference
• 1 cup farro uncooked: Look for semi-pearled farro which cooks faster while maintaining that chewy nutty texture
• 3 cups water: For cooking the farro
• 1/2 tsp salt: Seasons the farro as it cooks
• 4 cups mixed baby greens: Spinach arugula or kale work beautifully together or choose just one
• 1 cup cherry tomatoes halved: The sweetness balances the tangy tahini sauce perfectly
• 1 cup cucumber diced: Adds refreshing crunch and moisture
• 1/2 red onion thinly sliced: Soak the slices in ice water for 10 minutes to mellow the sharpness
• 1 can 400 g chickpeas drained and rinsed: Thoroughly dried chickpeas roast up much crispier
• 1 tbsp olive oil: Helps the chickpeas get golden and crispy in the oven
• 1/2 tsp ground cumin: Ties the chickpea flavor to the seasoned chicken
• 1/4 tsp salt: Enhances the chickpeas natural nutty flavor
• 1/3 cup tahini: Stir well before measuring since the oil separates
• 1/4 cup fresh lemon juice: Fresh is absolutely essential here
• 2 tbsp water plus more as needed: Start with less and add gradually to reach your desired consistency
• 1 tbsp olive oil: Makes the sauce luxuriously smooth
• 1 garlic clove finely minced: Grate it on a microplane for the smoothest sauce
• 1/2 tsp salt: Adjust to taste once the sauce is whisked together
• 1/4 tsp ground black pepper: Adds a gentle warmth

Instructions

Preheat your oven to 400°F 200°C

Get it nice and hot since well be roasting the chicken and chickpeas to golden perfection

Season and roast the chicken

Rub the chicken breasts with olive oil cumin paprika salt and pepper then place on a parchment lined baking sheet and roast for 20 to 25 minutes until cooked through then let rest before slicing into strips

Cook the farro

Combine farro water and salt in a saucepan bring to a boil then simmer for 25 to 30 minutes until tender and drain any excess water

Crisp up the chickpeas

Toss the drained chickpeas with olive oil cumin and salt on a separate baking sheet and roast for 15 to 20 minutes until golden and slightly crunchy

Make the lemon tahini sauce

Whisk together tahini lemon juice water olive oil garlic salt and pepper until completely smooth adding more water until it reaches a drizzly consistency

Assemble the bowls

Divide the cooked farro among four bowls then arrange greens roasted chicken crispy chickpeas cherry tomatoes cucumber and red onion on top

Finish with sauce and serve

Drizzle generously with the lemon tahini sauce and serve immediately while everything is still warm

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This recipe has become my go to for meal prep Sundays. Theres something so satisfying about opening the fridge on Monday and seeing all those colorful components ready to assemble.

Make It Your Own

Swap in quinoa or brown rice for the farro to keep it gluten free. I love adding avocado or crumbled feta for extra richness when I want to make it feel more indulgent.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the creamy tahini beautifully. On nights when we skip wine tall glasses of iced mint tea feel just right.

Meal Prep Magic

I store all the components separately in glass containers and they stay fresh for four days. The sauce actually gets better after a day in the fridge.

• Keep the crispy chickpeas separate from the greens so they stay crunchy
• Warm the farro and chicken slightly before assembling for the best texture
• Add fresh herbs like parsley or cilantro right before serving

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Hope this bowl brings as much vibrant energy to your table as it has to mine.

Recipe Help & Answers

→ Can I make this gluten-free?

Yes, simply substitute the farro with quinoa, brown rice, or your favorite gluten-free grain. All other components naturally accommodate a gluten-free diet.

→ How long do leftovers keep?

Store assembled bowls in airtight containers for up to 4 days. Keep the dressing separate and add just before serving to maintain the freshest texture.

→ Can I use rotisserie chicken?

Absolutely. Shredded rotisserie chicken works perfectly and reduces prep time to about 15 minutes. Season lightly with cumin and paprika to maintain the flavor profile.

→ What other vegetables work well?

Roasted bell peppers, shredded carrots, roasted eggplant, or fresh herbs like parsley and mint complement the Mediterranean flavors beautifully.

→ Can I make the sauce ahead?

The lemon-tahini sauce keeps well in the refrigerator for up to a week. It may thicken over time—simply whisk in additional water to reach desired consistency.

→ Is farro the same as barley?

While similar in chew and appearance, farro is an ancient wheat variety with a nuttier flavor. Barley makes a fine substitute if farro is unavailable.