Lemon Tahini Chicken Power Bowl

Last Tuesday I found myself staring at a jar of tahini in my pantry, wondering how to turn it into dinner. My sister had mentioned this bowl idea weeks ago, and something about the combination of roasted chicken and nutty sesame sauce just clicked. I roasted the chicken while the farro bubbled away, filling the kitchen with cumin and citrus. The first bite made me realize I had been missing this flavor profile my entire life.

I made this for my book club last month and watched three people who claimed they hated salad go back for seconds. The roasted chickpeas add this satisfying crunch that makes you forget you are eating something so nourishing. One friend actually asked for the sauce recipe before she even finished her first bowl.

Ingredients

• Chicken breasts: Boneless and skinless gives you the cleanest bite while still staying moist through roasting
• Farro: This ancient grain has this incredible chewy texture that stands up to bold flavors unlike rice which just disappears
• Mixed greens: Baby spinach and arugula work best because they are tender enough to eat raw but sturdy enough not to wilt under the sauce
• Chickpeas: Roasting them transforms them from meh to absolutely crave worthy with crispy edges and soft centers
• Tahini: Use a well stirred jar because the settled paste makes your sauce bitter and impossibly thick
• Lemon juice: Fresh squeezed makes all the difference here since bottled stuff has this weird aftertaste

Instructions

Roast the chicken:

Rub those breasts with olive oil and spices until they are evenly coated then slide them into a hot oven for about 20 minutes. Let them rest for a few minutes before slicing or all those juices will escape onto your cutting board.

Cook the farro:

Simmer the grains with salted water until they are tender but still have this satisfying bite to them. Drain any excess liquid because nobody wants a soggy bowl.

Crisp the chickpeas:

Toss the drained beans with oil and cumin then roast them until they are golden with slightly crispy edges. They should crunch when you bite into them not taste like wet beans.

Make the sauce:

Whisk the tahini and lemon juice first which will look scary and thick but keep going until it smooths out. Add water gradually until you have this pourable consistency that coats a spoon without running off.

Build your bowls:

Start with a base of farro then arrange all your components in sections like a deconstructed salad. Drizzle that sauce everywhere and maybe add a little more because trust me you will want it.

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This recipe saved me during that week when I was too tired to cook anything complicated but still wanted something that felt special. Now it has become my go to for Sunday meal prep because everything tastes even better after the flavors hang out together overnight.

Making Ahead Like A Pro

I have learned through many rushed weeknights that the sauce, roasted vegetables, and cooked grains all keep beautifully in separate containers for up to four days. The trick is storing the sauce in a jar and giving it a good shake before using because separation is totally normal.

The Assembly Art

There is something satisfying about arranging components in sections rather than tossing everything together. The visual appeal actually makes the whole experience feel more like restaurant food instead of something you threw together between meetings.

Customization Freedom

This bowl structure works with whatever vegetables look good at the market or are hiding in your crisper drawer. Roasted sweet potatoes, fresh herbs, or even a soft boiled egg can completely transform the bowl while keeping the same soul.

• Add roasted sweet potatoes for extra sweetness and color
• Top with fresh herbs like parsley or dill for brightness
• Include avocado or feta if you want more richness

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Hope this bowl brings you as much weeknight joy as it has brought me.

FAQs About This Recipe

→ Can I make this bowl ahead for meal prep?

Absolutely. Store components separately: keep the dressed greens in one container, protein and grains in another, and sauce in a third. Assemble just before eating to maintain crispness and prevent sogginess.

→ How do I make the lemon-tahini sauce creamier?

If your sauce is too thick, gradually whisk in more water, one tablespoon at a time. You can also add a touch more lemon juice for brightness. The sauce should drizzle easily but coat the back of a spoon.

→ What's the best way to roast chicken for this bowl?

Pat your chicken dry before seasoning to help it brown evenly. Roast at 400°F until the internal temperature reaches 165°F (74°C), about 20-25 minutes. Let it rest for 5 minutes before slicing to keep it juicy.

→ Can I substitute farro with another grain?

Yes. Quinoa, brown rice, or wild rice work wonderfully. For a gluten-free option, use any of these alternatives. Adjust cooking times according to package directions, typically 15-20 minutes for quinoa and 45-50 minutes for brown rice.

→ How do I prevent soggy greens?

Make sure greens are completely dry before assembling. If making ahead, keep them separate and add just before eating. Heartier greens like kale hold up better than delicate lettuce if the bowl sits for a bit.

→ What wine pairs well with this bowl?

A crisp Sauvignon Blanc complements the bright lemon-tahini sauce beautifully. The acidity cuts through the richness of the tahini while enhancing the fresh vegetables and herbs. Iced herbal teas are excellent non-alcoholic options.