Roasted chicken, farro, greens, and chickpeas with zesty lemon-tahini dressing
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
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 farro (uncooked)
08 - 3 cups water
09 - 1/2 teaspoon salt
→ Greens & 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 oz) 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
# How to Make It:
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 parchment-lined baking sheet.
03 - Roast chicken for 20-25 minutes until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
04 - Combine farro, water, and salt in saucepan. Bring to boil, then simmer for 25-30 minutes until tender. Drain excess liquid.
05 - Toss chickpeas with olive oil, cumin, and salt on separate baking sheet. Roast for 15-20 minutes until golden and crispy.
06 - Whisk together tahini, lemon juice, water, olive oil, garlic, salt, and pepper until smooth. Adjust consistency with additional water if needed.
07 - Divide cooked farro among 4 bowls. Arrange greens, sliced chicken, roasted chickpeas, cherry tomatoes, cucumber, and red onion on top.
08 - Drizzle generously with lemon-tahini sauce. Serve immediately while components are warm.
