Lemon Tahini Chicken Power Bowl

The first time I made this bowl, it was supposed to be a quick Tuesday dinner using whatever I could find in the pantry. I'd just discovered tahini at the grocery store and was determined to make it work with something other than the usual hummus route. The way that creamy lemon sauce hit the warm roasted chicken and nutty farro made my entire kitchen smell like a Mediterranean market. My roommate walked in, took one look at the colorful bowls, and asked if we were suddenly eating at a restaurant. Now this is the meal I make when I want to feel like I'm treating myself right without spending hours at the stove.

Last summer I made these bowls for a group of friends who claimed they hated healthy food. I didn't tell them it was packed with protein and vegetables until after they'd all gone back for seconds. Watching someone who usually turns their nose up at grain bowls ask for the recipe felt like a tiny victory. The roasted chickpeas were the unexpected star, crispy enough that people kept snacking on them straight from the pan.

Ingredients

• Chicken breasts: Boneless and skinless works best here, and don't skip the cumin and smoked paprika rub, that's where all the flavor lives
• Farro: This ancient grain has this amazing chewy texture that holds up perfectly under all those vegetables and sauce
• Mixed greens: Whatever looks fresh at the market works, but arugula adds this nice peppery kick that cuts through the rich tahini
• Chickpeas: Roasting them transforms them from bland beans into crispy little nuggets that add the best crunch
• Tahini: The sesame paste creates this velvety sauce base that makes everything taste restaurant special
• Lemon juice: Fresh squeezed makes a huge difference here, it cuts through the richness and wakes up the whole bowl

Instructions

Get the oven going:

Preheat to 400°F and grab two baking sheets, one for the chicken and one for those crispy chickpeas

Season the chicken:

Rub those breasts with olive oil, cumin, smoked paprika, salt, and pepper until they're evenly coated

Roast the chicken:

Place on a 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

Crisp the chickpeas:

Toss the drained chickpeas with olive oil, cumin, and salt, then roast for 15 to 20 minutes until golden

Make the sauce:

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

Build your bowls:

Start with farro, then layer in greens, sliced chicken, crispy chickpeas, tomatoes, cucumber, and red onion

Finish with sauce:

Drizzle that lemon tahini sauce generously over everything and serve immediately

Save

This recipe became my go-to during a particularly stressful month at work when cooking anything complicated felt impossible. There was something so comforting about chopping vegetables and listening to the chickpeas sizzle in the oven. My partner started requesting it every Sunday, calling it our reset button meal that made the week ahead feel more manageable.

Making It Your Own

The beauty of this bowl is how adaptable it is to whatever you have on hand or what you're craving. Sometimes I'll swap in roasted sweet potatoes instead of tomatoes, or add thinly sliced radishes for extra crunch. The sauce works just as well drizzled over roasted vegetables if you want to skip the chicken.

Grain Swap Guide

Farro has this distinctive chew that I love, but quinoa cooks faster if you're in a rush. Brown rice adds a nutty sweetness, and couscous makes the whole bowl feel lighter for summer meals. Just adjust the cooking time accordingly and taste as you go.

Sauce Secrets

This tahini sauce has become my favorite condiment for everything from grain bowls to roasted vegetables to simple scrambled eggs. The key is getting the consistency right, it should be thick enough to coat a spoon but thin enough to drizzle.

• Start with less water and add more gradually, the sauce thickens as it sits
• A splash of maple syrup balances the acidity if your lemons are especially tart
• Double the sauce recipe and keep it in the fridge for quick meals all week

Save

There's something deeply satisfying about a meal that looks this impressive but comes together with such simple techniques. Hope this bowl becomes a regular in your rotation too.

Recipe Help & Answers

→ Can I prepare this bowl ahead of time?

Yes, this makes an excellent meal-prep dish. Cook and cool the chicken, farro, and chickpeas separately, then store in airtight containers for up to four days. Keep the sauce refrigerated and assemble bowls fresh for the best texture, or combine everything up to a few hours before eating.

→ What grains work best as alternatives to farro?

Quinoa, brown rice, bulgur, or wild rice are all excellent substitutes. Quinoa and brown rice require similar cooking times. For a gluten-free option, use certified gluten-free grains. Adjust water and cooking time according to package instructions.

→ How do I make the lemon-tahini sauce creamier?

Add water gradually while whisking until you reach your desired consistency. Start with the two tablespoons called for and add one tablespoon at a time. If the sauce separates, add a pinch of salt and whisk vigorously. Fresh lemon juice can be adjusted to taste.

→ Is this bowl suitable for different dietary needs?

Absolutely. The bowl is naturally high-protein and gluten-free when you substitute farro with an appropriate grain. It's dairy-free as written, vegan if you replace chicken with roasted tofu or extra chickpeas, and easily customizable with your favorite vegetables.

→ What can I add to enhance the bowl?

Consider adding sliced avocado, crumbled feta or goat cheese, toasted nuts, fresh herbs like cilantro or parsley, or a soft-boiled egg. Pomegranate arils add tartness, while a squeeze of extra lemon juice brightens flavors. Adjust portions to maintain balance.

→ How should I store and reheat leftovers?

Store components separately in airtight containers for up to four days. Reheat chicken and farro gently in a skillet or microwave. Eat greens and fresh vegetables cold or at room temperature. The lemon-tahini sauce keeps refrigerated for five days; stir before using if it separates.