Lemon Tahini Chicken Power Bowl

The first time I made this bowl, I was meal-prepping for a brutally busy week and needed something that would actually make me excited to open my lunchbox. My roommate wandered into the kitchen, drawn by the smell of roasted cumin and the sound of chickpeas turning golden in the oven. We ended up eating standing up, leaning against the counter, forks in hand, and she immediately demanded the recipe. Now it is the bowl I turn to when I want something that feels like a hug but still leaves me energized instead of heavy.

Last summer, I served this at a dinner party where two guests claimed they did not like bowls because they always tasted like sad diet food. They went back for seconds and then hovered near the serving dish until I packed them each a portion for the next day. Something about the warm spiced chicken against crisp cool greens, with that tangy sauce tying it all together, just works in a way that feels special without being fussy.

Ingredients

• 2 large boneless skinless chicken breasts: The canvas for all those warm spices, and slicing them after resting keeps every bite juicy
• 1 tbsp olive oil plus 1 more tbsp: One for coating the chicken, one for the chickpeas, because fat carries flavor
• 1 tsp ground cumin plus 1/2 tsp more: Earthy and aromatic, this is what makes your kitchen smell like a proper Mediterranean kitchen
• 1/2 tsp smoked paprika: Adds this subtle smoky depth that makes people ask what your secret ingredient is
• 1/2 tsp salt divided plus 1/4 tsp black pepper: Seasoning in layers, not all at once, is the difference between good and great
• 1 cup farro uncooked: Chewy and nutty, this ancient grain holds up beautifully and keeps its texture even after dressing
• 3 cups water plus 1/2 tsp salt: Farro needs salted water from the start, or it will taste bland no matter what you do later
• 4 cups mixed baby greens: Use whatever looks freshest at the market, the mix keeps every forkful interesting
• 1 cup cherry tomatoes halved: Little bursts of brightness that cut through the rich tahini
• 1 cup cucumber diced: Cool and crisp, providing this perfect fresh contrast to the warm roasted elements
• 1/2 red onion thinly sliced: Adds just enough sharp bite to wake everything up
• 1 can 400 g chickpeas drained and rinsed: When roasted, these become crunchy little flavor bombs that make the bowl feel substantial
• 1/3 cup tahini: The creamy, nutty backbone of the sauce, do not use the light stuff, full fat is where it is at
• 1/4 cup fresh lemon juice: Bright and acidic, this cuts through the richness and makes the sauce sing
• 2 tbsp water plus more as needed: Thins the sauce to just the right drizzling consistency
• 1 tbsp olive oil: Makes the sauce luscious and helps it cling to every ingredient
• 1 garlic clove finely minced: Fresh garlic matters here, jarred stuff will taste harsh and raw

Instructions

Preheat and prepare:

Get your oven to 400°F and line a baking sheet with parchment paper while you gather your spices.

Season and roast the chicken:

Rub the chicken with olive oil, cumin, paprika, salt, and pepper until evenly coated, then roast for 20 to 25 minutes until it reaches 165°F internally.

Cook the farro:

Combine farro, water, and salt in a saucepan, bring to a boil, then simmer for 25 to 30 minutes until tender but still pleasantly chewy.

Crisp the chickpeas:

Toss the drained chickpeas with olive oil, cumin, and salt on a separate baking sheet, then roast for 15 to 20 minutes until golden and crunchy.

Make the magic sauce:

Whisk tahini, lemon juice, water, olive oil, garlic, salt, and pepper until completely smooth, adding more water if it is too thick to drizzle.

Assemble your bowls:

Start with farro as your base, then arrange greens, sliced chicken, crispy chickpeas, tomatoes, cucumber, and onion on top.

Finish with sauce:

Drizzle that lemon tahini sauce generously over everything and serve immediately while the chicken is still warm.

Save

This recipe has become my go-to for friends who are recovering from surgery or navigating a tough week, because it feels like genuine care in a bowl. Something about the combination of warm spiced elements and crisp fresh vegetables, all tied together with that bright tangy sauce, just hits different than a regular meal. It is food that loves you back.

Make It Your Own

I have learned that this bowl is infinitely adaptable based on what you have in your fridge or what is in season. The formula really comes down to something warm and spiced, something fresh and crisp, something creamy, and that sauce tying it all together.

Getting The Timing Right

The trick to everything coming together perfectly is starting the farro first, then getting the chicken and chickpeas in the oven around the same time. While those roast, you can prep all your vegetables and whisk together the sauce, so everything lands in the bowl at the optimal temperature and texture.

Sauce Secrets

The lemon tahini sauce is what elevates this from a regular grain bowl to something crave-worthy. I have found that letting it sit for 10 minutes before serving allows the garlic to mellow and the flavors to marry beautifully.

• Double the sauce and keep it in the fridge for up to a week, it gets better with time
• If it is too thick after refrigerating, whisk in warm water, never cold
• This sauce also works brilliantly on roasted vegetables, grain salads, or as a dip

Save

There is something deeply satisfying about a meal that nourishes you on every level, leaving you feeling cared for and energized rather than just full. This bowl is that kind of food.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, you can prep the components up to 3 days in advance. Store the chicken, farro, chickpeas, and vegetables separately in airtight containers. Keep the sauce in a jar and give it a good stir before serving—add a splash of water if it thickens.

→ What can I substitute for farro?

Quinoa, brown rice, or bulgur work beautifully as alternatives. These grains maintain the hearty texture and nutty flavor that complements the Mediterranean ingredients while offering gluten-free options if needed.

→ How do I store leftover lemon-tahini sauce?

Keep the sauce in a sealed jar in the refrigerator for up to a week. It naturally thickens when cold—simply whisk in a teaspoon of water or lemon juice to reach your desired consistency again.

→ Can I use rotisserie chicken instead?

Absolutely! Using a store-bought rotisserie chicken shaves off about 25 minutes of prep time. Just shred or slice the meat and skip the roasting step—the dish will still be delicious.

→ Is this bowl freezer-friendly?

The roasted chicken and chickpeas freeze well for up to 3 months. However, the fresh greens and sauce are best enjoyed fresh. Freeze the cooked components separately and assemble with fresh vegetables when ready to eat.

→ How can I add more vegetables?

Roasted bell peppers, shredded carrots, or thinly sliced radishes make excellent additions. You can also add roasted eggplant or zucchini alongside the chickpeas for even more Mediterranean flair.