Lemon Tahini Chicken Power Bowl

Last Tuesday, I stood in my kitchen at 7 PM, absolutely starving but refusing to order takeout again. I grabbed whatever I had on hand—chicken, that bag of farro I'd bought months ago, and a jar of tahini wedged in the back of the pantry. Forty minutes later, I was sitting on my couch with this bowl, genuinely shocked that something thrown together in a tired moment could taste this intentional and vibrant.

My sister came over for lunch last weekend and I made these bowls without really measuring anything. She texted me that night asking for the recipe, and I had to laugh because I'd just tossed ingredients together while we caught up about her new job. Sometimes the best meals happen when you're not following a strict plan.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning so the spices actually stick and create a beautiful crust
• 1 tbsp olive oil plus more for chickpeas: This helps the cumin and smoked paprika bloom into something fragrant instead of just dusty powder
• 1 tsp ground cumin and 1/2 tsp smoked paprika: These two spices together give the chicken that Mediterranean warmth without being overwhelming
• 1/2 tsp salt and 1/4 tsp black pepper: Dont be shy here—proper seasoning makes the difference between bland chicken and something you actually crave
• 1 cup uncooked farro: Chewy and nutty, it holds up beautifully in bowls unlike softer grains that turn to mush
• 3 cups water and 1/2 tsp salt: Farro absorbs a lot of liquid, so keep an eye on it and add more water if the pan dries out too quickly
• 4 cups mixed baby greens: Spinach, arugula, or kale work—just choose whatever you actually like eating
• 1 cup cherry tomatoes and 1 cup cucumber: These bring that fresh crunch that balances the warm roasted components
• 1/2 red onion: Thinly sliced, it adds a sharp bite that cuts through the rich tahini sauce
• 1 can chickpeas: Rinse them thoroughly and dry them between towels if you want them extra crispy in the oven
• 1/3 cup tahini: Stir the jar well before measuring—the oil separates and sits on top
• 1/4 cup fresh lemon juice: This cuts the richness of the tahini and brightens the entire bowl
• 2 tbsp water plus more as needed: Start with less and add gradually until the sauce reaches drizzling consistency
• 1 tbsp olive oil: This helps the sauce emulsify into something velvety instead of grainy
• 1 garlic clove: Mince it finely so you dont bite into raw chunks, or grate it on a microplane
• 1/2 tsp salt and 1/4 tsp black pepper: Taste the sauce before adding—the tahini and lemon are already salty and acidic

Instructions

Get the oven going:

Preheat to oven to 400°F and line a baking sheet with parchment paper for easy cleanup later.

Season the chicken:

Rub the chicken breasts with olive oil, cumin, paprika, salt, and pepper until evenly coated on all sides.

Roast the chicken:

Place seasoned chicken on the prepared baking sheet and roast for 20 to 25 minutes until it reaches 165°F internally.

Let the chicken rest:

Set aside for 5 minutes before slicing—this keeps all those juices inside instead of running onto your cutting board.

Cook the farro:

Combine farro, water, and salt in a saucepan, bring to a boil, then simmer for 25 to 30 minutes until tender but still chewy.

Drain the farro:

Pour into a fine-mesh sieve to remove any excess liquid, then fluff with a fork.

Prep the chickpeas:

On a separate baking sheet, toss drained chickpeas with olive oil, cumin, and salt until evenly coated.

Roast the chickpeas:

Roast for 15 to 20 minutes until golden and crispy, shaking the pan halfway through for even browning.

Make the sauce:

Whisk together tahini, lemon juice, water, olive oil, garlic, salt, and pepper until completely smooth.

Adjust the sauce:

Add more water one tablespoon at a time if the sauce is too thick to drizzle easily.

Assemble the bowls:

Divide cooked farro among four bowls, then arrange greens, sliced chicken, roasted chickpeas, tomatoes, cucumber, and onion on top.

Finish it off:

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

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This recipe became my go-to after I started meal prepping for busy weeks. Something about having all these components ready in the fridge made me feel like I had my life together, even when I absolutely didn't. My roommate started requesting these bowls for dinner, and now we make them together every Sunday.

Making This Your Own

I've swapped farro for quinoa when I needed something faster, and honestly, the bowl still works beautifully. Once I added roasted sweet potato cubes in autumn, and that seasonal twist made the whole thing feel cozy instead of light. The template is flexible as long as you keep that lemon tahini sauce in the picture.

Timing Everything Right

The trickiest part is getting everything hot at the same time. I start the farro first since it takes the longest, then get the chicken and chickpeas roasting on separate racks. The sauce takes literally two minutes, so I make that while everything else is in the oven. No fancy timing strategy needed, just a little common sense.

Sauce Storage and Batch Making

That lemon tahini sauce keeps in the fridge for a full week and actually gets better as the garlic mellows out. I sometimes double the sauce recipe just to have it around for drizzling on roasted vegetables, grain bowls, or even as a dip for raw vegetables. It's the kind of sauce that makes simple food feel intentional.

• Thin cold sauce with warm water and whisk vigorously before using
• Add a teaspoon of maple syrup if you like things slightly sweet
• The sauce thickens as it sits, so keep extra water on hand for later in the week

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Hope this becomes one of those recipes you make without thinking, the kind that feels like second nature every time you step into the kitchen. Enjoy every bite.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare components up to 3 days ahead. Store chicken, farro, chickpeas, and sauce separately. Assemble bowls just before serving to keep greens crisp.

→ What can I use instead of farro?

Quinoa, brown rice, or bulgur work well. For gluten-free options, choose quinoa or rice. Adjust cooking time according to grain package directions.

→ How do I store leftovers?

Keep components in separate airtight containers in the refrigerator for up to 4 days. Add fresh greens when reheating to maintain texture.

→ Can I use different proteins?

Grilled salmon, shrimp, or even roasted eggplant make excellent alternatives. Adjust cooking time accordingly for your chosen protein.

→ Is the sauce make-ahead friendly?

The lemon-tahini sauce thickens when refrigerated. Simply whisk in additional water before serving to reach desired consistency. Keeps for up to one week.