Save to Pinterest Last Tuesday I stood in my kitchen staring at a bunch of random ingredients and decided to throw them all in bowls anyway. The lemon tahini sauce came together thick and velvety, exactly the way it should when you whisk it with determination.
My sister called me mid prep to ask what I was making for dinner, and I honestly had to pause because the tahini was seizing up and I was frantically adding water while trying to sound like I had my life together.
Ingredients
- Chicken breasts: Boneless and skinless gives you the best surface for those spices to cling to
- Farro: This ancient grain has this incredible nutty chew that holds up perfectly in bowls
- Mixed greens: Baby spinach, arugula, or tender kale bring that fresh bright contrast
- Chickpeas: Roasted until they get golden and slightly crispy, like little croutons
- Tahini: The good stuff matters here, stir the jar well before measuring
Instructions
- Roast the chicken:
- Rub those breasts with olive oil, cumin, smoked paprika, salt, and pepper until theyre well coated. Let them roast at 400°F for about 20 to 25 minutes until theyre cooked through, then rest before slicing into strips.
- Cook the farro:
- Simmer the farro with water and salt for 25 to 30 minutes until its tender but still has a nice chew to it. Drain any excess water and fluff it up with a fork.
- Crisp the chickpeas:
- Toss the drained chickpeas with olive oil, cumin, and salt on a separate sheet pan. Roast them for 15 to 20 minutes until theyre golden and slightly crunchy.
- Make the sauce:
- Whisk the tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until totally smooth. Keep adding water a little at a time until you reach that perfect drizzle consistency.
- Build your bowls:
- Start with a bed of farro in each bowl, then arrange the greens, roasted chicken, crispy chickpeas, cherry tomatoes, cucumber, and red onion on top. Drizzle that gorgeous tahini sauce over everything and dig in.
Save to Pinterest My friend took one bite and immediately asked for the recipe, which is basically the highest compliment you can get on a random Tuesday night dinner experiment.
Making It Your Own
Sometimes I swap in quinoa or brown rice if I need it gluten free, or add avocado when I want something creamy and rich. Feta cheese is never a bad idea either.
Getting The Timing Right
Ive learned to get the farro going first since it takes the longest, then roast the chicken and chickpeas on separate racks while the sauce comes together. Everything finishes at roughly the same time this way.
Serving Suggestions
This bowl is perfectly complete on its own, but a crisp white wine like Sauvignon Blanc makes it feel like a restaurant meal. Iced mint tea works beautifully too if you want to keep it non alcoholic.
- Warm the leftover sauce slightly in the microwave if it firms up in the fridge
- Store the crispy chickpeas separately from the greens to keep everything fresh
- The roasted chicken meal preps beautifully for three to four days
Save to Pinterest Hope this bowl brings you as much joy as its brought me on busy weeknights when something nourishing and delicious feels like exactly what you need.
Recipe FAQs
- → Can I prepare this bowl ahead for meal prep?
Yes, this bowl is excellent for meal prep. Cook the chicken, farro, and chickpeas up to 3 days in advance and store separately in airtight containers. Keep the lemon-tahini sauce in a separate container. Assemble with fresh greens just before eating to prevent wilting.
- → What's a good substitute for farro?
Quinoa, brown rice, or barley work beautifully as farro alternatives. For a gluten-free option, use quinoa, brown rice, or certified gluten-free oats. Keep cooking times similar—quinoa takes about 15 minutes, while brown rice requires 45 minutes.
- → How do I make the lemon-tahini sauce thicker or thinner?
Adjust the sauce consistency by adding water gradually until you reach your preferred thickness. For a thicker sauce, reduce the water or add more tahini. For a thinner drizzle, add an extra tablespoon or two of water at a time.
- → Can I use a different protein instead of chicken?
Absolutely. Grilled salmon, tofu, hard-boiled eggs, or roasted turkey breast all pair wonderfully with this lemon-tahini sauce. Adjust cooking times based on your protein choice and aim for similar roasting temperatures.
- → Is this bowl naturally gluten-free?
The bowl contains gluten from farro. To make it gluten-free, substitute farro with quinoa, brown rice, or certified gluten-free grains. Always verify tahini and other ingredients are certified gluten-free and check for cross-contamination warnings.
- → What's the best way to store leftover lemon-tahini sauce?
Store the sauce in an airtight container in the refrigerator for up to 4 days. It may thicken slightly as it sits—simply whisk in a little water to reach your desired consistency before serving. The sauce is also delicious on roasted vegetables or salads.