Lemon Tahini Chicken Power Bowl

Last summer my sister was recovering from surgery and I took over dinner duties for two weeks. I made these bowls on day three because they looked nutritious but actually edible, unlike so many hospital food alternatives. She sent me a text two hours later that just said 'I forgot healthy food could taste like something I want to eat.' Now they are in our regular rotation.

I originally served this at a dinner party where one guest was doing Whole30 and another was vegetarian. The bowls worked perfectly for everyone and the conversation barely stopped as people built their own combinations. Three people asked for the sauce recipe before dessert even came out.

Ingredients

• 2 large boneless skinless chicken breasts: About 500 g total, pound them to even thickness so they cook at the same rate
• 1 tbsp olive oil: Helps the spices adhere and keeps the chicken moist while roasting
• 1 tsp ground cumin: Earthy base that pairs beautifully with tahini
• 1/2 tsp smoked paprika: Adds subtle depth and that gorgeous golden color
• 1/2 tsp salt: Essential for bringing out all the flavors
• 1/4 tsp black pepper: Freshly cracked makes a real difference here
• 1 cup farro uncooked: A nutty chewy grain that holds up perfectly in bowls
• 3 cups water: For cooking the farro until tender
• 1/2 tsp salt: For the farro cooking water
• 4 cups mixed baby greens: Spinach arugula or kale whatever looks freshest at the market
• 1 cup cherry tomatoes halved: Little bursts of sweetness and acid
• 1 cup cucumber diced: Cool crisp contrast to the warm components
• 1/2 red onion thinly sliced: Adds a nice sharp bite that cuts through the rich tahini
• 1 can 400 g chickpeas drained and rinsed: These become golden crispy little flavor bombs
• 1 tbsp olive oil: For coating the chickpeas before roasting
• 1/2 tsp ground cumin: Tie the chickpeas to the spice profile of the chicken
• 1/4 tsp salt: Helps the chickpeas crisp up in the oven
• 1/3 cup tahini: The creamy nutty base of our dreamy sauce
• 1/4 cup fresh lemon juice: Bright acid that cuts through the rich tahini perfectly
• 2 tbsp water plus more as needed: Thins the sauce to drizzle consistency
• 1 tbsp olive oil: Adds silkiness to the sauce
• 1 garlic clove finely minced: Raw garlic gives it a nice kick
• 1/2 tsp salt: For the sauce
• 1/4 tsp ground black pepper: Balances the sauce

Instructions

Get your oven going:

Preheat to 400°F (200°C) and position a rack in the middle.

Season the chicken:

Rub the breasts with olive oil then coat them in cumin paprika salt and pepper.

Roast the chicken:

Place on a parchment lined baking sheet and roast for 20 to 25 minutes until cooked through.

Let it rest:

Set the chicken aside for a few minutes then slice into strips.

Cook the farro:

Combine farro water and salt in a saucepan bring to a boil then simmer 25 to 30 minutes until tender.

Drain well:

Pour off any excess liquid and fluff with a fork.

Prep the chickpeas:

Toss drained chickpeas with olive oil cumin and salt until evenly coated.

Roast until crispy:

Spread on a separate sheet pan and roast for 15 to 20 minutes until golden and slightly crispy.

Make the sauce:

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

Adjust consistency:

Add more water a tablespoon at a time until the sauce drizzles easily.

Build your bowls:

Start with a base of farro then pile on greens chicken chickpeas tomatoes cucumber and onion.

Finish with sauce:

Drizzle generously with lemon tahini sauce and serve immediately.

Save

My friend who claims to hate meal prep actually texts me photos of her assembled bowls now. Something about having all these beautiful components ready to combine makes eating well feel like a treat instead of a chore.

Making It Your Own

Substitute quinoa or brown rice for farro to make it gluten free. Add avocado or feta cheese for extra richness. The sauce works beautifully on roasted vegetables or grain bowls all week long.

Serving Suggestions

Pairs well with a crisp Sauvignon Blanc or iced mint tea. I like to set everything out family style and let everyone build their own perfect bowl.

Storage And Prep

Keep the sauce separate from the other components. Store everything in airtight containers and the grain and protein will keep for four days while the sauce stays fresh for a week.

• The roasted chickpeas lose some crunch after day two but still taste delicious
• Farro actually absorbs more flavor as it sits in the refrigerator
• Always give the sauce a good whisk before serving as it may separate slightly

Save

Hope these bowls bring as much nourishment and joy to your table as they have to mine.

Recipe FAQs

→ Can I make this gluten-free?

Yes, simply substitute the farro with quinoa or brown rice. Both maintain the hearty texture while making the bowl completely gluten-free.

→ How long does the lemon-tahini sauce keep?

The sauce stays fresh in an airtight container in the refrigerator for up to 5 days. The tahini may thicken—simply whisk in a little water before serving.

→ Can I use leftover rotisserie chicken?

Absolutely. Skip roasting and slice about 2 cups of rotisserie chicken. This reduces prep time to under 30 minutes.

→ What vegetables work well in this bowl?

Roasted bell peppers, shredded carrots, radishes, or roasted eggplant all complement the Mediterranean flavors. Adjust based on what's in season.

→ Is this suitable for meal prep?

Yes. Store components separately—grain, chicken, vegetables, chickpeas, and sauce in individual containers. Assemble when ready to eat for best texture.

→ Can I make the tahini sauce thicker or thinner?

Adjust the water content. Start with 2 tablespoons, then add more teaspoon by teaspoon until reaching desired consistency. It thickens slightly when chilled.