Lemon Tahini Chicken Power Bowl

The first time I made this bowl was on a Tuesday night when I needed something that felt like a hug but didn't take three hours. My kitchen smelled like roasted cumin and lemon, and I remember standing over the stove, drizzling that tahini sauce and thinking, "This is it. This is what I want to eat forever."

Last summer, my sister came over and we ate these bowls on the back porch while the sun went down. She's not usually one for meal prep or anything involving multiple components, but she asked for the recipe before she even finished her first bite.

Ingredients

• 2 large boneless skinless chicken breasts: These roast up beautifully and stay juicy when seasoned properly
• 1 tbsp olive oil: Helps the spices cling and creates a lovely golden crust
• 1 tsp ground cumin: Earthy and warm, this is what makes your kitchen smell amazing
• 1/2 tsp smoked paprika: Adds a subtle smoky depth without any actual smoking required
• 1/2 tsp salt: Essential for bringing out all the flavors
• 1/4 tsp black pepper: Just enough gentle heat to wake up your palate
• 1 cup farro: Chewy and nutty, this ancient grain holds up beautifully in bowls
• 3 cups water: The perfect ratio for tender farro that still has some bite
• 1/2 tsp salt: Farro needs seasoning from the inside out
• 4 cups mixed baby greens: Pick whatever looks freshest at the market
• 1 cup cherry tomatoes halved: Little bursts of sweetness and brightness
• 1 cup cucumber diced: Cool and refreshing against the warm chicken
• 1/2 red onion thinly sliced: Adds a nice sharp bite and beautiful color
• 1 can chickpeas drained and rinsed: These get crispy in the oven and add perfect texture
• 1 tbsp olive oil: Helps the chickpeas roast up golden
• 1/2 tsp ground cumin: The chickpeas need their own spice coating too
• 1/4 tsp salt: Makes the chickpeas positively addictive
• 1/3 cup tahini: The creamy nutty backbone of the sauce
• 1/4 cup fresh lemon juice: Bright and acidic, this cuts through the richness
• 2 tbsp water plus more as needed: Thins the sauce to the perfect drizzling consistency
• 1 tbsp olive oil: Makes the sauce silky and luxurious
• 1 garlic clove finely minced: Fresh garlic makes all the difference here
• 1/2 tsp salt: Balances the bitter notes of tahini
• 1/4 tsp ground black pepper: Adds a little warmth to the sauce

Instructions

Preheat your oven:

Get it to 400°F so everything roasts beautifully and evenly

Season the chicken:

Rub those chicken breasts with olive oil and all the spices until well coated

Roast the chicken:

Place on a parchment lined baking sheet and roast for 20 to 25 minutes until cooked through, then let it rest before slicing

Cook the farro:

Combine farro, water and salt in a saucepan, bring to a boil then simmer for 25 to 30 minutes until tender, draining any excess water

Roast the chickpeas:

Toss them on another sheet pan with olive oil, cumin and salt, then roast for 15 to 20 minutes until golden and crispy

Make the sauce:

Whisk together tahini, lemon juice, water, olive oil, garlic, salt and pepper until smooth, adding more water if needed

Assemble the bowls:

Divide farro among four bowls then top with greens, sliced chicken, chickpeas, tomatoes, cucumber and onion

Finish with sauce:

Drizzle generously with that lemon tahini sauce and serve right away

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This recipe became my go-to for meal prep Sundays. I'd make a huge batch and eat it for lunch all week, looking forward to that moment when I'd take the first bite and everything would feel right with the world.

Making It Your Own

I've swapped farro for quinoa when I wanted something lighter, and honestly, the bowl still sings. The beauty here is in the components not the specific grains.

The Sauce Magic

That lemon tahini sauce is what ties everything together. Make extra and keep it in your fridge, you'll find yourself wanting to put it on roasted vegetables, grain bowls, or just eating it off a spoon.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the rich tahini beautifully. If you're not drinking, iced mint tea with a squeeze of lemon is absolutely perfect here.

• Double the chickpeas for extra protein and crunch
• Add sliced avocado for creaminess
• Crumble feta on top if you eat dairy

Save

There's something so satisfying about a bowl that looks this beautiful and tastes even better. Enjoy every bite.

Recipe FAQs

→ Can I make this bowl gluten-free?

Yes, simply substitute the farro with quinoa or brown rice. Both alternatives work well with the Mediterranean flavors and maintain the bowl's nutritional balance.

→ How long does the lemon tahini sauce keep?

The sauce stays fresh in an airtight container in the refrigerator for up to one week. It may thicken when cold, so whisk in a small amount of water before serving.

→ Can I prepare components ahead of time?

Absolutely. You can roast the chicken and chickpeas, cook the farro, and prepare the sauce up to 3 days in advance. Store everything separately and assemble when ready to serve.

→ What protein alternatives work well?

Grilled salmon, roasted shrimp, or even diced firm tofu would pair beautifully with the lemon tahini sauce and Mediterranean vegetables.

→ How can I add more vegetables?

Roasted bell peppers, grated carrots, sliced radishes, or shredded cabbage would all complement the existing flavors while adding more nutrition and color.

→ Is this bowl meal-prep friendly?

Yes, it's excellent for meal prep. Portion the components into separate containers and keep the sauce in a small jar. Drizzle just before eating to maintain optimal texture.