Nourishing bowl with roasted chicken, farro, fresh vegetables, and creamy lemon-tahini dressing.
# 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 uncooked farro
08 - 3 cups water
09 - 1/2 teaspoon salt
→ Greens and 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 more 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
# Method:
01 - Preheat oven to 400°F for roasting chicken and chickpeas.
02 - Rub chicken breasts with olive oil, cumin, paprika, salt, and pepper. Place on a parchment-lined baking sheet. Roast for 20–25 minutes or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
03 - Combine farro, water, and salt in a saucepan. Bring to a boil over high heat, then reduce to medium-low and simmer for 25–30 minutes until farro is tender but still slightly chewy. 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 brown and slightly crispy.
05 - Whisk together tahini, lemon juice, water, olive oil, garlic, salt, and pepper in a small bowl until smooth and creamy. Add additional water, 1 teaspoon at a time, to reach desired consistency.
06 - Divide cooked farro among 4 bowls. Arrange greens, roasted chicken slices, crispy chickpeas, cherry tomatoes, cucumber, and red onion on top in sections.
07 - Drizzle generously with lemon-tahini sauce. Serve immediately while components are still warm.
