Juicy roasted chicken with farro, fresh greens, chickpeas, and a bright lemon-tahini drizzle.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tbsp olive oil
03 - 1 tsp ground cumin
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Farro
07 - 1 cup farro (uncooked)
08 - 3 cups water
09 - 1/2 tsp salt
→ Greens & Vegetables
10 - 4 cups mixed baby greens (spinach, arugula, kale)
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 red onion, thinly sliced
→ Chickpeas
14 - 1 can (14 oz) chickpeas, drained and rinsed
15 - 1 tbsp olive oil
16 - 1/2 tsp ground cumin
17 - 1/4 tsp salt
→ Lemon Tahini Sauce
18 - 1/3 cup tahini
19 - 1/4 cup fresh lemon juice
20 - 2 tbsp water, plus more as needed
21 - 1 tbsp olive oil
22 - 1 garlic clove, finely minced
23 - 1/2 tsp salt
24 - 1/4 tsp ground black pepper
# Step-by-Step Guide:
01 - Preheat the oven to 400°F.
02 - Rub chicken breasts with olive oil, cumin, smoked paprika, salt, and black pepper. Arrange on a parchment-lined baking sheet and roast for 20 to 25 minutes until cooked through. Let rest briefly, then slice.
03 - In a saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes until tender. Drain any excess water.
04 - On a separate baking sheet, toss chickpeas with olive oil, ground cumin, and salt. Roast for 15 to 20 minutes until golden and slightly crisp.
05 - Whisk together tahini, lemon juice, water, olive oil, minced garlic, salt, and pepper until smooth. Adjust consistency with additional water if needed.
06 - Divide cooked farro evenly among four bowls. Top each with mixed greens, sliced roasted chicken, roasted chickpeas, cherry tomatoes, cucumber, and red onion.
07 - Drizzle each bowl generously with lemon tahini sauce and serve immediately.
