Lemon Tahini Chicken Power Bowl

Last Tuesday, I came home exhausted and threw together whatever was in the fridge. That chaotic assembly turned into this bowl, and now it's the only thing my coworkers actually ask me to bring to lunch. The tahini sauce makes everything taste intentional.

My sister claimed she hated meal prep until I texted her a photo of these bowls stacked in my fridge. She called me at 11 PM that night, halfway through assembling her first one, demanding to know why I'd kept this combination secret for so long.

Ingredients

• Chicken breasts: Boneless and skinless absorbs the spices beautifully, and resting them after roasting keeps every bite juicy
• Farro: This nutty ancient grain holds its texture perfectly in bowls, though quinoa works if you need it gluten-free
• Mixed greens: Baby spinach and arugula add peppery freshness that cuts through the rich tahini
• Chickpeas: Roasting them transforms canned beans into something crispy and addictive
• Tahini: The creamy base that makes this sauce so luxurious, just whisk it slowly to avoid clumping

Instructions

Roast the chicken:

Rub the breasts with olive oil and spices until evenly coated. Roast at 400°F for about 25 minutes until the juices run clear. Let them rest for 5 minutes before slicing into strips.

Cook the farro:

Simmer the grains in salted water for 30 minutes until they're tender but still have some bite. Drain any excess liquid and fluff with a fork.

Crisp the chickpeas:

Toss the drained beans with oil and cumin, then spread them on a baking sheet. Roast until golden and shaking the pan makes them sound like tiny maracas.

Make the magic sauce:

Whisk the tahini, lemon juice, and water until the mixture suddenly turns smooth and creamy. Add the garlic and season to taste.

Build your bowls:

Start with a bed of farro, then arrange the chicken, chickpeas, and vegetables in sections. Drizzle that sauce everywhere and watch it bring everything together.

Save

I served this to my friend who insists she 'doesn't do meal prep,' and she texted me three days later saying she'd eaten it for lunch every single day. There's something about having all these textures and flavors in one bowl that makes healthy eating feel like a treat instead of a chore.

Make Ahead Magic

Cook the farro and roast the chicken on Sunday, then store them in separate containers. The chickpeas and sauce keep beautifully for days, meaning weeknight assembly takes literally five minutes.

Sauce Variations

Sometimes I add a tablespoon of Greek yogurt for extra creaminess, or swirl in harissa paste when I want some heat. The basic tahini-lemon combo works as a starting point for so many flavor directions.

Bowl Assembly Tips

Put the greens on one side and the farro on the other, with everything else in between. This prevents the greens from getting soggy before you're ready to eat.

• Warm the farro slightly before building cold bowls
• Squeeze fresh lemon over the chicken right before serving
• Keep the sauce on the side if you're taking this to work

Save

This bowl started as a fridge-cleanout experiment and became the lunch that actually makes me look forward to Mondays.

Recipe FAQs

→ Can I make this gluten-free?

Yes, simply substitute the farro with quinoa, brown rice, or your favorite gluten-free grain. Cook according to package instructions and assemble as directed.

→ How long does this keep in the refrigerator?

Components stay fresh for 4-5 days when stored separately in airtight containers. Keep the sauce in a jar and give it a good stir before serving, as it may thicken when chilled.

→ What can I use instead of tahini?

Greek yogurt creates a creamy alternative, or try cashew butter for a nut-free option. Adjust lemon juice and water to achieve similar consistency and flavor balance.

→ Can I use leftover cooked chicken?

Absolutely. Skip the roasting step and slice pre-cooked chicken. Warm it slightly before assembling bowls, or use it cold for a refreshing summer variation.

→ What protein alternatives work well?

Grilled salmon, shrimp, or even halloumi pair beautifully with the Mediterranean flavors. For vegetarian options, use extra chickpeas, lentils, or grilled tofu.

→ How do I prevent the sauce from separating?

Whisk vigorously while adding water gradually. If separation occurs, add a teaspoon of warm water and whisk again until smooth and creamy.