Lemon Tahini Chicken Power Bowl

The first time I made this bowl, I was trying to use up a random collection of ingredients from my fridge. That tahini sauce though, it changed everything. I literally stood over the counter eating it off a spoon before it even touched the chicken. Now it is the kind of meal I crave when I want something that feels indulgent but still leaves me energized for hours.

Last summer my sister came over looking exhausted after a brutal week at work. I assembled these bowls in silence while she sat at my counter, head in hands. When she took that first bite, she actually stopped mid sentence. That sauce hit her and I swear I saw her shoulders drop three inches. Food is sometimes just the vehicle for moment like that.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them slightly even thickness so they cook at the same pace
• 1 tbsp olive oil for chicken: Helps those spices cling and form a beautiful crust
• 1 tsp ground cumin: Earthy warmth that pairs perfectly with tahini
• 1/2 tsp smoked paprika: Adds a subtle smoky depth without overpowering
• 1/2 tsp salt and 1/4 tsp black pepper: Even distribution is key for perfectly seasoned meat
• 1 cup uncooked farro: Chewy nutty and substantial, so much more interesting than rice
• 3 cups water plus 1/2 tsp salt: Farro absorbs a lot, do not skimp on the cooking liquid
• 4 cups mixed baby greens: Pick whatever looks freshest, sturdy greens hold up best
• 1 cup cherry tomatoes halved: Their burst of acidity cuts through the rich tahini
• 1 cup cucumber diced: Cool crunch that balances the warm roasted components
• 1/2 red onion thinly sliced: Soak in ice water for 10 minutes to mellow the bite
• 1 can chickpeas drained and rinsed: Dry them thoroughly before roasting for maximum crispiness
• 1 tbsp olive oil and 1/2 tsp cumin for chickpeas: The magic formula for crispy spiced legumes
• 1/3 cup tahini: The star of the show, invest in a good quality one
• 1/4 cup fresh lemon juice: Bright acid that cuts through the rich sesame paste
• 2 tbsp water plus more as needed: Tahini thickens fast, keep adding until pourable
• 1 tbsp olive oil in the sauce: Makes it velvety and helps it cling to everything
• 1 garlic clove finely minced: Raw garlic adds a sharp kick that balances the creaminess
• 1/2 tsp salt and 1/4 tsp black pepper: Adjust to taste, the sauce needs bold seasoning

Instructions

Preheat and prepare the chicken:

Rub the chicken breasts with olive oil, cumin, paprika, salt and pepper until evenly coated. Place on a parchment lined baking sheet.

Roast the chicken to perfection:

Roast at 400°F for 20 to 25 minutes until the internal temperature reaches 165°F. Let it rest for at least 5 minutes before slicing into strips.

Cook the farro:

Combine farro, water and salt in a saucepan and bring to a boil. Simmer for 25 to 30 minutes until tender but still pleasantly chewy. Drain any excess liquid.

Crisp the chickpeas:

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

Make the sauce:

Whisk tahini, lemon juice, water, olive oil, garlic, salt and pepper until smooth. Add more water one tablespoon at a time until it reaches a pourable consistency.

Assemble the bowls:

Divide the farro among four bowls. Arrange the greens, sliced chicken, roasted chickpeas, tomatoes, cucumber and red onion on top.

Finish and serve:

Drizzle generously with the lemon tahini sauce and serve immediately while everything is still warm.

Save

My neighbor caught me making this through our open kitchen window one evening. She came over with a bottle of wine and we ended up assembling bowls together at my counter. Now whenever I make it, I double the recipe because she shows up like clockwork.

Make It Your Own

Swap farro for quinoa or brown rice if you need it gluten free. Roasted sweet potatoes or eggplant would be gorgeous additions. I have even massaged the kale with a little olive oil when it feels too tough.

Sauce Secrets

Double the sauce recipe and keep it in a jar in your fridge. It thickens as it sits, just thin with warm water and a squeeze of fresh lemon. It also makes an incredible dip for raw vegetables or roasted potatoes.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the tahini beautifully. Or go non alcoholic with iced mint tea, the cool herbal notes complement the Mediterranean flavors.

• Warm pita bread for scooping up every last drop
• Extra lemon wedges for brightening at the table
• Fresh herbs like parsley or dill scattered on top

Save

This bowl started as a clean out the fridge experiment but has become one of those recipes that just works. Hope it finds a regular rotation in your kitchen too.

Recipe FAQs

→ Can I make this bowl ahead of time?

Yes, these bowls meal prep beautifully. Store components separately in airtight containers for up to 4 days. Keep the sauce in a separate jar and drizzle just before serving to maintain freshness.

→ What can I substitute for farro?

Quinoa, brown rice, or bulgur work well as alternatives. For gluten-free options, choose quinoa or rice. Adjust cooking times accordingly—quinoa cooks faster while brown rice takes longer.

→ How do I get the sauce consistency right?

Start with 2 tablespoons of water and whisk thoroughly. The sauce may appear thick at first but will smooth out. Add water one teaspoon at a time until it reaches a drizzle-able consistency.

→ Can I cook the chicken differently?

Grilling or pan-searing works wonderfully for the chicken. Alternatively, use rotisserie chicken for a quicker version—simply slice and arrange in the bowls without additional cooking.

→ What protein alternatives work in this bowl?

Grilled shrimp, baked salmon, or roasted chickpeas as the main protein make excellent variations. For vegetarian options, double the chickpeas or add halloumi cheese cubes.

→ How do I roast chickpeas properly?

Ensure chickpeas are thoroughly dried with a paper towel before seasoning. Roast at 400°F until golden and crispy, about 15-20 minutes. They should have a satisfying crunch when cooled.