Lemon Tahini Chicken Power Bowl

The first time I made these power bowls, it was a complete accident. I had leftover roasted chicken, a random assortment of vegetables, and a jar of tahini that needed using. My roommate walked in, took one look at my "experiment," and asked if we were having restaurant night. That spontaneous dinner became our weekly ritual, and now I honestly crave these bowls more than takeout.

Last summer, I made these for my sister after she finished a half marathon. She was raving about the protein content but kept going back for more sauce. Thats when I realized this isnt just healthy food its actually crave-worthy comfort food that happens to be good for you.

Ingredients

• 2 large boneless skinless chicken breasts: I pound them slightly for even cooking, which also helps them absorb those warm spices beautifully
• 1 tbsp olive oil: This helps the seasoning cling to the chicken and promotes gorgeous caramelization in the oven
• 1 tsp ground cumin: Earthy and aromatic, this is the backbone of the Mediterranean flavor profile
• 1/2 tsp smoked paprika: Adds this incredible subtle smokiness that makes the chicken taste like its been cooked over a fire
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the spices shine without overpowering
• 1 cup uncooked farro: This ancient grain has this amazing chewy texture and nutty flavor that makes bowls feel substantial
• 3 cups water and 1/2 tsp salt: Farro needs salted water just like pasta otherwise it can taste bland no matter what you put on it
• 4 cups mixed baby greens: I love the variety of textures and flavors from combining spinach, arugula, and kale
• 1 cup cherry tomatoes halved and 1 cup cucumber diced: These bring that essential fresh crunch and bright pops of color
• 1/2 red onion thinly sliced: Raw red onion adds just the right amount of sharp bite and gorgeous pink contrast
• 1 can chickpeas drained and rinsed: When roasted, these become golden little flavor bombs with the most satisfying crunch
• 1 tbsp olive oil and 1/2 tsp ground cumin for chickpeas: This simple coating transforms canned chickpeas into something completely irresistible
• 1/3 cup tahini: The creamy nutty base that makes this sauce so incredibly luscious and satisfying
• 1/4 cup fresh lemon juice: Bright and acidic, this cuts through the richness and makes the whole bowl sing
• 2 tbsp water plus more as needed: This adjusts the sauce to the perfect drizzling consistency
• 1 tbsp olive oil and 1 garlic clove finely minced: These add depth and that wonderful aromatic quality to the sauce
• 1/2 tsp salt and 1/4 tsp ground black pepper: Essential seasoning that pulls all the sauce flavors together

Instructions

Get your oven going:

Preheat to 400°F (200°C) so its ready to roast everything to golden perfection.

Season and roast the chicken:

Rub those beautiful chicken breasts with olive oil, cumin, paprika, salt, and pepper. Place on a parchment lined baking sheet and roast for 20 to 25 minutes until cooked through. Let rest before slicing into gorgeous pieces.

Cook the farro:

Combine farro, water, and salt in a saucepan. Bring to a boil then simmer for 25 to 30 minutes until tender. Drain any excess water and fluff with a fork.

Roast the chickpeas:

On a separate sheet pan, toss chickpeas with olive oil, cumin, and salt. Roast for 15 to 20 minutes until golden and slightly crispy.

Make the magic sauce:

Whisk together tahini, lemon juice, water, olive oil, garlic, salt, and pepper until silky smooth. Add more water until you reach that perfect drizzling consistency.

Build your bowls:

Divide farro among four bowls. Arrange greens, sliced chicken, roasted chickpeas, tomatoes, cucumber, and red onion on top in whatever pattern makes you happy.

Finish with sauce:

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

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My partner initially said they didnt like grain bowls, but after trying this one, they requested it twice in one week. Thats when I knew this recipe was a permanent fixture in our rotation.

Making It Your Own

Sometimes I switch up the grains based on what I have in the pantry. Quinoa cooks faster, brown rice adds extra chewiness, and even couscous works in a pinch. The real magic happens when you adjust the toppings to match the seasons.

Perfecting The Sauce

Ive learned that room temperature tahini blends much more smoothly than cold from the fridge. If your sauce is too thick, add water one tablespoon at a time while whisking vigorously. Too thin? A little more tahini brings it right back.

Serving Suggestions

These bowls are gorgeous for entertaining because everyone can customize their own perfect combination. I set out all the components in separate bowls and let people build their own creations.

• Warm the farro slightly before serving for extra comfort on cold days
• Offer extra lemon wedges for those who love extra brightness
• Keep some roasted vegetables on hand for bulkier appetites

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Every time I make these bowls, Im reminded that the most satisfying meals are often the simplest ones. Heres to many more experiments that become favorites.

Recipe FAQs

→ What grain works best as a farro substitute?

Quinoa or brown rice make excellent gluten-free alternatives that cook in similar timeframes and provide complementary textures to the bowl.

→ Can I prepare components ahead of time?

Yes! Roast the chicken and chickpeas, cook the farro, and prepare the sauce up to 3 days in advance. Store separately and assemble when ready to serve.

→ How do I adjust the sauce consistency?

Start with the recommended 2 tablespoons of water. Add more, one teaspoon at a time, whisking constantly until you reach your desired drizzling consistency.

→ What proteins can replace chicken?

Grilled salmon, roasted shrimp, or baked tofu work beautifully with these Mediterranean flavors and maintain the bowl's nutritional balance.

→ Is this bowl freezer-friendly?

The components freeze well separately, but the fresh greens and sauce are best enjoyed fresh. Freeze cooked chicken, farro, and chickpeas in portions.

→ What vegetables add variety?

Roasted bell peppers, shredded carrots, roasted eggplant, or fresh herbs like parsley and mint enhance the Mediterranean profile.