Lemon Tahini Chicken Power Bowl

The first time I made these bowls, I was meal-prepping for a chaotic week ahead and threw together whatever I had in the pantry. Now they've become my go-to when I want something that feels indulgent but still leaves me energized instead of weighed down.

Last summer my sister came over looking exhausted from work, and I piled these bowls high for both of us. She took one bite, closed her eyes, and said this was exactly the kind of food she'd been craving but didn't know how to make herself.

Ingredients

• Chicken breasts: I've learned that pounding them to even thickness before seasoning helps them cook uniformly so you don't end up with dry edges
• Ground cumin and smoked paprika: This spice combination creates this beautiful earthy warmth that pairs perfectly with the bright lemon sauce
• Farro: This ancient grain has this amazing chewy texture and nutty flavor that makes the bowl feel substantial without being heavy
• Mixed baby greens: I love using a blend because you get this variety of textures and flavors from peppery arugula to mild spinach
• Chickpeas: Roasting them transforms them into these crispy little flavor bombs that add such a satisfying crunch throughout the bowl
• Tahini: The quality matters here so grab a jar that's well-stirred and not bitter, it makes all the difference in the sauce
• Fresh lemon juice: Don't even think about using the bottled stuff, you need that bright fresh acidity to cut through the rich tahini

Instructions

Roast the spiced chicken:

Rub the chicken breasts with olive oil, cumin, paprika, salt, and pepper until evenly coated. Place on a parchment-lined baking sheet and roast at 400°F for 20-25 minutes until cooked through, then let rest for 5 minutes before slicing into strips.

Cook the farro:

Combine the farro, water, and salt in a saucepan and bring to a boil. Reduce heat and simmer for 25-30 minutes until tender and most of the water is absorbed, then drain any excess liquid.

Crisp the chickpeas:

Toss the drained chickpeas with olive oil, cumin, and salt on a separate baking sheet. Roast at 400°F for 15-20 minutes until golden and slightly crispy, shaking the pan halfway through.

Whisk the sauce:

Combine tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper in a bowl. Whisk until smooth and creamy, adding more water one tablespoon at a time until it reaches your desired consistency.

Assemble the bowls:

Divide the cooked farro among four bowls as your base. Arrange the greens, roasted chicken slices, crispy chickpeas, cherry tomatoes, cucumber, and red onion in sections on top.

Finish with sauce:

Drizzle the lemon-tahini sauce generously over each bowl. Serve immediately while the chicken and chickpeas are still warm.

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My friend who claims she hates meal prep actually asked for this recipe after seeing my weekly lunch photos. Now she makes a big batch every Sunday and says it's changed her entire relationship with weekday lunches.

Making It Your Own

Sometimes I'll swap in roasted sweet potato cubes when I want something sweeter, or add avocado for creaminess. The farro can easily be replaced with quinoa or brown rice if you need this to be gluten-free.

Timing Everything Right

I like to get the farro cooking first, then prep the chicken and chickpeas while that simmers. The sauce comes together in literally two minutes so make that right before you're ready to eat.

Building The Perfect Bowl

Don't just toss everything together randomly. I arrange each ingredient in its own little section so every bite has a bit of everything. It looks more inviting and ensures you don't end up with a mouthful of just onion.

• Warm the farro slightly if it's been refrigerated because the temperature contrast with the cold greens is lovely
• Toast some extra chickpeas to keep on hand for adding crunch to salads throughout the week
• Double the sauce because you're going to want to put it on everything from roasted vegetables to grilled fish

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There's something so satisfying about a bowl that looks this beautiful but comes together with such simple honest ingredients. Hope this becomes a regular in your rotation like it has in mine.

Recipe Q&A

→ Can I make this ahead for meal prep?

Absolutely. Store components separately in airtight containers for up to 4 days. Keep the sauce in a jar and give it a stir before drizzling. The farro absorbs flavors beautifully over time.

→ What can I substitute for farro?

Quinoa, brown rice, or barley work well. For gluten-free options, try quinoa or buckwheat. Adjust cooking time according to package instructions for your chosen grain.

→ How do I get the crispy chickpeas?

Spread chickpeas in a single layer on the baking sheet and roast at 400°F until golden and crunchy, about 15-20 minutes. Don't overcrowd the pan—steam prevents crisping.

→ Can the sauce be made thinner?

Yes, simply add more water, one tablespoon at a time, whisking until you reach your desired consistency. The sauce thickens as it sits, so thin before serving if needed.

→ Is this freezer-friendly?

Freeze the roasted chicken and chickpeas separately for up to 3 months. The grain and fresh vegetables are best enjoyed fresh. Thaw overnight in the refrigerator and reheat chicken gently.

→ What protein alternatives work here?

Grilled salmon, roasted shrimp, or pan-seared tofu would be excellent. Adjust cooking times accordingly—fish cooks faster than chicken, while tofu benefits from pressing and marinating first.