Lemon Tahini Chicken Power Bowl

Last Tuesday I was craving something that felt like sunshine on a plate but actually used up the random ingredients sitting in my pantry. The tahini jar had been staring at me for weeks, and those chicken breasts needed to become something interesting before the weekend. I threw together this bowl in about 45 minutes, and honestly it is become the kind of dinner I find myself thinking about at 3pm.

My sister came over unexpectedly while I was testing this recipe, and she literally licked her bowl clean. She is not someone who usually gets excited about grain bowls, but she kept saying the sauce was hitting something deep. Now she texts me every Tuesday asking if I am making the chicken thing again.

Ingredients

• Chicken breasts: Boneless and skinless cooks evenly and stays juicy, just do not overcook them or they will turn rubbery
• Ground cumin and smoked paprika: This spice combo creates this warm earthy flavor profile that screams Mediterranean comfort
• Farro: This ancient grain has this amazing chewy texture and nutty flavor that holds up beautifully against all the fresh vegetables
• Mixed baby greens: Use whatever looks fresh at the market, spinach and arugula both bring their own personality to the bowl
• Chickpeas: When roasted they become these crispy little flavor bombs that add protein and the most satisfying crunch
• Tahini: Make sure you stir the jar well before measuring, the settled paste at the bottom is where all the flavor lives
• Fresh lemon juice: Do not even think about using the bottled stuff, fresh lemons make the sauce sing

Instructions

Roast the chicken to perfection:

Rub those chicken breasts with olive oil and spices until they are evenly coated, then roast at 400°F for about 22 minutes until they reach 165°F internally. Let them rest for at least 5 minutes before slicing or all the juices will escape onto your cutting board.

Cook the farro while the oven works:

Simmer the farro in salted water for about 28 minutes until it is tender but still has this lovely chew to it. Drain any excess water and fluff it with a fork.

Get those chickpeas crispy:

Toss the drained chickpeas with olive oil, cumin, and salt until they are evenly coated. Roast them for about 18 minutes, shaking the pan halfway through, until they are golden and crispy.

Make the sauce that changes everything:

Whisk the tahini and lemon juice first until it thickens up, then add water and garlic until you reach this pourable consistency. It should be creamy but not too thick.

Build your bowl like an architect:

Start with a base of farro, arrange the chicken and vegetables in sections, then drizzle that sauce generously over everything.

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This recipe has become my go to when friends come over for casual dinner because everyone can customize their own bowl. Last week my neighbor who claims to hate healthy food went back for thirds and asked for the sauce recipe.

Make It Yours

I have swapped farro for quinoa when I needed this to be gluten free, and honestly it works beautifully. The texture changes but the soul of the bowl stays the same. Do not be afraid to use whatever grain speaks to you.

Sauce Magic

Double the sauce recipe and keep it in a jar in your fridge. It thickens up overnight, so just add a splash of water when you are ready to use it again. I put this sauce on roasted vegetables, grain bowls, even as a dip for raw veggies.

Perfect Prep Strategy

Sunday meal prep has never been easier with this bowl in your rotation. Cook the farro, roast the chicken and chickpeas, chop the vegetables, and store everything in separate containers. The sauce actually gets better after a day in the fridge as the garlic mellows out.

• Warm the farro and chicken slightly before assembling if you prefer a warm bowl
• Add avocado or feta right before serving so they do not get sad and mushy
• Keep the crispy chickpeas separate until the moment you eat

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There is something so satisfying about a meal that looks beautiful, tastes incredible, and actually makes you feel good afterward. This bowl checks every single box.

Recipe Q&A

→ Can I prepare this bowl in advance?

Yes, this bowl is excellent for meal prep. Cook the chicken, farro, and roasted chickpeas up to 3 days ahead. Store components separately and assemble fresh when ready to eat. Keep the lemon-tahini sauce in an airtight container for up to 5 days.

→ What grains work best as farro substitutes?

Quinoa, brown rice, wild rice, or millet all work wonderfully. For gluten-free options, use certified gluten-free farro or try bulgur alternatives. Cooking times may vary slightly, so adjust accordingly.

→ How do I make the lemon-tahini sauce smoother?

Add water gradually while whisking until you reach desired consistency. Start with 2 tablespoons and increase by teaspoons. If the sauce seems too thick, a splash of lemon juice also helps thin it while enhancing flavor.

→ Is this bowl suitable for dietary restrictions?

The bowl is naturally high-protein and gluten-free when using alternative grains. It's vegan-friendly if you skip the chicken and add extra legumes or tofu. Always verify individual ingredients for allergens, especially tahini which contains sesame.

→ What beverages pair well with this bowl?

Crisp white wines like Sauvignon Blanc complement the bright lemon notes. For non-alcoholic options, try chilled mint tea, cucumber water, or fresh lemonade to echo the fresh Mediterranean flavors.

→ Can I cook the chicken on the stovetop instead of roasting?

Absolutely. Pan-sear seasoned chicken breasts in a skillet with olive oil over medium-high heat for 6-7 minutes per side until golden and cooked through. This method is faster and equally delicious.