Pin It The first time I made this bowl, I was trying to use up half a jar of tahini that had been sitting in my fridge for weeks. My roommate walked in mid-prep, caught me roasting chickpeas at 10pm on a Tuesday, and asked if I'd lost my mind. But when we sat down to eat, she went silent for a full minute before declaring it the best lunch she'd had all year.
Last summer, I made this for my sister who was recovering from surgery and needed something nourishing but actually exciting to eat. She texted me three days later asking if I had time to drop off another batch, and I realized this wasn't just a healthy dinner option it was the kind of food that makes people feel taken care of without trying too hard.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Boneless chicken breasts: These roast up beautifully with the spice rub and stay juicy. I've learned to pound them to even thickness so they cook at the same rate.
- Ground cumin and smoked paprika: This combo creates this warm, smoky flavor that makes everything taste restaurant-quality.
- Farro: This ancient grain has this incredible chewy texture and nutty flavor that holds up perfectly in bowl meals. Plus, it feels substantial without being heavy.
- Mixed greens: I use whatever looks freshest at the market, but arugula adds this peppery bite that cuts through the rich tahini beautifully.
- Chickpeas: Roasting them transforms them from meh to can't-stop-eating-them crispy. Trust me on this step.
- Tahini: Use a well-stirred jar. The separated stuff at the bottom of old jars makes for grainy sauce and nobody wants that disappointment.
- Fresh lemon juice: This brightens the entire bowl and cuts through the richness of the tahini. Bottled juice just doesn't have the same brightness.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get your oven going:
- Preheat to 400°F and grab two baking sheets. You'll thank me later for not having to wash pans mid-recipe.
- Season and roast the chicken:
- Rub those breasts with olive oil and the spice mixture until they're evenly coated. Roast for 20 to 25 minutes until they reach 165°F internally.
- Simmer the farro:
- Combine farro, water, and salt in a saucepan. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes until tender but still chewy.
- Crisp the chickpeas:
- Toss drained chickpeas with olive oil, cumin, and salt on your second baking sheet. Roast for 15 to 20 minutes, shaking halfway through, until golden.
- Make the magic sauce:
- Whisk tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until smooth. The sauce will seem thick at first then suddenly emulsify into something gorgeous.
- Build your bowls:
- Start with a farro base, then arrange greens, sliced chicken, crispy chickpeas, tomatoes, cucumber, and red onion in sections.
- Finish with sauce:
- Drizzle that lemon-tahini situation generously over everything. Watch how it pulls the whole bowl together into something that feels like it came from a restaurant.
Pin It My friend Sarah who claims to hate meal prep now makes this every Sunday because she says it's the only lunch that doesn't make her sad by Thursday. There's something about having all these different textures and flavors in one bowl that keeps it interesting, even on the fourth day.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make It Your Own
I've swapped farro for quinoa when I needed it gluten-free, and honestly, the bowl still works. Roasted sweet potatoes make an incredible addition in fall, and grilled peaches in summer sound weird but trust me on that one.
Sauce Secrets
Double that tahini sauce. I'm serious. You'll want it on everything from grain bowls to roasted vegetables to spoons eaten standing in your kitchen. It keeps for a week in the fridge and actually tastes better after the flavors meld.
Meal Prep Magic
The key to making this last all week is storing the sauce separately from everything else. Pack your grain, chicken, and vegetables in individual containers, then drizzle the sauce right before eating.
- Cherry tomatoes hold up better than sliced regular tomatoes for meal prep
- Wait to slice the cucumber until the day you're eating it so it doesn't get watery
- Farro actually benefits from sitting in the fridge for a day, so make it ahead without worry
Pin It This bowl has become my go-to for friends who need feeding, nights when I want something that feels special but isn't complicated, and those times when I just need food that makes me feel good from the inside out.
Recipe FAQs
- → Can I make this bowl ahead for meal prep?
Yes, absolutely. Cook the farro and chicken up to 3 days in advance and store separately in airtight containers. Prepare the lemon-tahini sauce and refrigerate for up to 4 days. Assemble bowls just before serving to keep greens fresh and crispy. Roasted chickpeas also store well for 3-4 days.
- → What can I substitute for farro?
Quinoa, brown rice, or barley work wonderfully as substitutes with similar cooking times. For a gluten-free option, use quinoa or certified gluten-free grains. Adjust cooking times slightly based on your chosen grain—follow package instructions for best results.
- → How do I achieve crispy roasted chickpeas?
Pat the drained chickpeas completely dry with paper towels before tossing with oil and spices. Spread them in a single layer on the baking sheet and roast at 400°F for 15-20 minutes, stirring halfway through. They'll crisp up beautifully as they cool.
- → Can I make the lemon-tahini sauce without a whisk?
Yes, use a fork to blend the ingredients thoroughly, or add all components to a jar with a tight-fitting lid and shake vigorously until smooth and combined. A blender also works well for an extra-creamy consistency.
- → What vegetables pair well as additions?
Try adding avocado slices, shredded carrots, roasted beets, bell peppers, or fresh herbs like cilantro and parsley. Crumbled feta cheese adds richness, while pomegranate seeds provide bursts of tartness and color.
- → How long does the lemon-tahini sauce keep?
Store the sauce in an airtight container in the refrigerator for up to 5 days. It may thicken slightly when chilled—simply whisk in a splash of water or lemon juice to restore the desired consistency before serving.
