Lemon Tahini Chicken Power Bowl

This Lemon Tahini Chicken Power Bowl is a vibrant, nourishing meal designed for those who crave a fresh yet satisfying dish. Featuring juicy roasted chicken, hearty farro, and crisp vegetables, it is balanced by the deep, savory crunch of roasted chickpeas and finished with a zesty lemon-tahini sauce. Perfect for a high-protein lunch or dinner, this bowl is as wholesome as it is flavorful.

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The combination of warm roasted elements and cold, crisp vegetables creates a Mediterranean-inspired experience that feels light yet substantial. The homemade tahini dressing adds a creamy, nutty finish that ties the disparate textures of the grain and greens together perfectly.

Ingredients

• Chicken: 2 large boneless, skinless chicken breasts (about 500 g), 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper
• Farro: 1 cup farro (uncooked), 3 cups water, 1/2 tsp salt
• Greens & Vegetables: 4 cups mixed baby greens (spinach, arugula, or kale), 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1/2 red onion (thinly sliced)
• Chickpeas: 1 can (400 g) chickpeas (drained and rinsed), 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 tsp salt
• Lemon Tahini Sauce: 1/3 cup tahini, 1/4 cup fresh lemon juice, 2 tbsp water (plus more as needed), 1 tbsp olive oil, 1 garlic clove (finely minced), 1/2 tsp salt, 1/4 tsp ground black pepper

Instructions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Prepare the chicken by rubbing the breasts with olive oil, cumin, paprika, salt, and pepper. Place them on a baking sheet lined with parchment paper and roast for 20–25 minutes or until fully cooked. Let the chicken rest before slicing into strips.

Step 3

In a medium saucepan, combine the farro, water, and salt. Bring the mixture to a boil, then reduce heat and simmer for 25–30 minutes until the farro is tender. Drain any excess water once finished.

Step 4

On a separate sheet pan, toss the chickpeas with olive oil, cumin, and salt. Roast in the oven for 15–20 minutes until they are golden and slightly crispy.

Step 5

Prepare the sauce by whisking together the tahini, lemon juice, water, olive oil, garlic, salt, and pepper until the consistency is smooth. If the sauce is too thick, add water one teaspoon at a time.

Step 6

To assemble, divide the cooked farro among 4 bowls. Top each with the mixed greens, roasted chicken slices, crispy chickpeas, halved cherry tomatoes, diced cucumber, and red onion.

Step 7

Drizzle the lemon-tahini sauce generously over each bowl and serve immediately.

Zusatztipps für die Zubereitung

For the most efficient workflow, begin the farro and the roasted chicken simultaneously. Ensure the chickpeas are roasted on a separate pan to allow them to crisp up properly without being crowded. Always let the chicken rest for at least 5 minutes after roasting to retain its juices.

Varianten und Anpassungen

To make this dish gluten-free, simply substitute the farro with quinoa or brown rice. For extra richness, you can add half an avocado to each bowl or sprinkle crumbled feta cheese on top. If you prefer more greens, increase the ratio of spinach or arugula to the grains.

Serviervorschläge

This power bowl pairs excellently with a crisp Sauvignon Blanc if serving for dinner. For a non-alcoholic option, a chilled iced mint tea complements the zesty lemon and tahini flavors. It can be served warm or at room temperature, making it a versatile choice for any season.

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Whether you are looking for a post-workout fuel or a delicious weekend lunch, this Lemon Tahini Chicken Power Bowl delivers a complete nutritional profile with a bright, Mediterranean flair. Enjoy the combination of textures and the signature zing of the citrus dressing in every bite.

Recipe FAQ

→ Can I prepare this bowl ahead of time?

Yes! Cook the farro and roast the chicken and chickpeas up to 2 days ahead. Store separately in airtight containers. Prepare the lemon-tahini sauce the day before as well. Assemble the bowls fresh with raw greens and vegetables just before serving to maintain crispness.

→ What can I substitute for farro?

Quinoa, brown rice, or wild rice work wonderfully as alternatives. For a gluten-free option, choose quinoa or certified gluten-free oats. Adjust cooking times according to package directions, as they may vary from farro's 25-30 minute simmer time.

→ How do I get crispy chickpeas?

Pat the drained chickpeas completely dry with paper towels before tossing with oil and spices. Spread them in a single layer on the baking sheet and roast at 400°F for 15-20 minutes, shaking the pan halfway through. They'll continue crisping as they cool.

→ What if my tahini sauce is too thick?

Whisk in more lemon juice or water, one tablespoon at a time, until you reach your desired consistency. The sauce should drizzle smoothly but still coat the back of a spoon. If it separates, whisk vigorously to recombine the tahini and liquids.

→ Is this bowl suitable for meal prep?

Absolutely! Prepare individual bowls in glass containers, keeping the lemon-tahini sauce separate until ready to eat to prevent sogginess. Store for up to 3-4 days in the refrigerator. Reheat the farro, chicken, and chickpeas gently before serving if preferred.

→ Can I make this vegan?

Yes! Replace the roasted chicken with roasted tofu, tempeh, or additional roasted vegetables like sweet potato and broccoli. The rest of the bowl remains naturally plant-based. The protein content will be similar when using tofu or legume-based alternatives.