Vibrant Mediterranean bowl with roasted chicken, farro, fresh vegetables, and creamy lemon tahini dressing.
# What You'll 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:
01 - Preheat oven to 400°F for roasting chicken and chickpeas.
02 - Rub chicken breasts with 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place on parchment-lined baking sheet.
03 - Roast seasoned chicken for 20–25 minutes until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
04 - Combine farro, 3 cups water, and 1/2 teaspoon salt in saucepan. Bring to boil, then simmer for 25–30 minutes until tender. Drain excess liquid.
05 - Toss drained chickpeas with 1 tablespoon olive oil, 1/2 teaspoon cumin, and 1/4 teaspoon salt on separate baking sheet. Roast for 15–20 minutes until golden and crispy.
06 - Whisk together tahini, lemon juice, 2 tablespoons water, 1 tablespoon olive oil, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Add additional water to reach desired consistency.
07 - Divide cooked farro among 4 bowls. Arrange greens, sliced chicken, roasted chickpeas, cherry tomatoes, cucumber, and red onion on top. Drizzle generously with lemon-tahini sauce and serve immediately.
