Save to Pinterest The first time I made this bowl was on a Tuesday evening when I wanted something that felt substantial but still light enough that I wouldn't regret it at bedtime. I'd been experimenting with tahini dressings for weeks, and when I whisked that lemon sauce together and tasted it, I knew this combination was going to become a regular in my rotation. There's something about the way earthy farro plays with bright citrus and creamy tahini that just works.
I made these bowls for my sister last month when she was recovering from surgery and needed something nourishing but actually delicious. She called me two days later to say she'd made them again and eaten the entire batch herself. That's when I knew this wasn't just good for you, it was the kind of food people genuinely crave.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and stays juicy, and the spices here create a beautiful crust
- Farro: This ancient grain has a satisfying chew and nutty flavor that holds up beautifully against the crisp vegetables
- Chickpeas: Roasting them transforms them into something completely different, crispy and almost like croutons
- Tahini: Use a well stirred jar, and the lemon juice will magically turn it into this silky, creamy dressing
- Mixed greens: A combination of spinach, arugula, and baby kale adds different textures and flavors
Instructions
- Get everything roasting at once:
- Preheat your oven to 400°F and line two baking sheets with parchment while you prep the chicken and chickpeas
- Season the chicken generously:
- Rub the breasts with olive oil and the spice mixture, placing them on one prepared sheet and roasting for 20 to 25 minutes until cooked through
- Start the farro:
- Combine farro, water, and salt in a saucepan, bring to a boil, then simmer for 25 to 30 minutes until tender before draining any excess liquid
- Crisp the chickpeas:
- Toss drained chickpeas with olive oil, cumin, and salt on the second baking sheet and roast for 15 to 20 minutes until golden and slightly crunchy
- Make the magic sauce:
- Whisk tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until completely smooth, adding more water if needed for drizzling consistency
- Build your bowls:
- Divide cooked farro among four bowls, then arrange greens, sliced chicken, crispy chickpeas, tomatoes, cucumber, and red onion on top
- Finish generously:
- Drizzle that lemon tahini sauce over everything and serve immediately while the chicken and chickpeas are still warm
Save to Pinterest This has become my go-to meal prep Sunday recipe because everything tastes just as good on day four as it does fresh. Something about those flavors melding together overnight makes it even better.
Making It Your Own
I've swapped farro for quinoa when I needed it gluten free, and honestly, either grain works beautifully here. The key is having something hearty as the base to hold up all those fresh vegetables.
The Sauce Is Everything
Double the tahini dressing and keep it in a jar in your refrigerator. It's incredible on grain bowls, roasted vegetables, or even as a dip for raw vegetables throughout the week.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness of the tahini beautifully. For something non alcoholic, try iced mint tea with a squeeze of extra lemon.
- Add avocado slices for extra creaminess
- Crumble feta on top if you eat dairy
- Store components separately for best meal prep results
Save to Pinterest This bowl is the kind of meal that leaves you feeling nourished in that deep down satisfied way. I hope it becomes a regular in your kitchen too.
Recipe FAQs
- → Can I make this bowl ahead of time?
Yes, you can prepare components separately and store in the refrigerator for up to 3 days. Keep the lemon-tahini sauce in an airtight container and assemble bowls just before serving to keep greens crisp.
- → What can I substitute for farro?
Quinoa, brown rice, wild rice, or couscous work wonderfully as alternatives. For a gluten-free option, use certified gluten-free farro or choose quinoa for added protein.
- → How do I make the lemon-tahini sauce creamier?
Gradually add more water or olive oil to reach your desired consistency. Start with 1-2 tablespoons and whisk thoroughly. The sauce will thicken as it sits, so adjust just before serving.
- → Can I use store-bought rotisserie chicken?
Absolutely. Using rotisserie chicken saves time and works beautifully. Simply shred or slice about 2 cups of meat and skip the roasting step, reducing total preparation time significantly.
- → Is this bowl suitable for meal prep?
Yes, it's ideal for meal prep. Store each component separately in containers and assemble when ready to eat. Keep the dressing separate until serving to prevent soggy greens.
- → What proteins can I add for variety?
Try roasted tofu, grilled shrimp, turkey, or hard-boiled eggs for protein variations. You can also combine the chicken with additional legumes like lentils or white beans.