Juicy roasted chicken with hearty farro, crisp greens, chickpeas, and zesty lemon-tahini sauce.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Farro
07 - 1 cup farro, uncooked
08 - 3 cups water
09 - 1/2 teaspoon salt
→ Greens and Vegetables
10 - 4 cups mixed baby greens (spinach, arugula, or 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 tablespoon olive oil
16 - 1/2 teaspoon ground cumin
17 - 1/4 teaspoon salt
→ Lemon Tahini Sauce
18 - 1/3 cup tahini
19 - 1/4 cup fresh lemon juice
20 - 2 tablespoons water, plus more as needed
21 - 1 tablespoon olive oil
22 - 1 garlic clove, finely minced
23 - 1/2 teaspoon salt
24 - 1/4 teaspoon ground black pepper
# How to Make It:
01 - Preheat oven to 400°F. Rub chicken breasts with olive oil, cumin, paprika, salt, and pepper. Place on a parchment-lined baking sheet.
02 - Roast chicken for 20 to 25 minutes until cooked through. Remove from oven and let rest for 5 minutes, then slice into strips.
03 - In a saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes until farro is tender. Drain any excess water.
04 - On a separate sheet pan, toss chickpeas with olive oil, cumin, and salt. Roast for 15 to 20 minutes until golden and slightly crispy.
05 - Whisk together tahini, lemon juice, water, olive oil, garlic, salt, and pepper until smooth. Add additional water if needed to achieve desired consistency.
06 - Divide cooked farro among 4 bowls. Top each with mixed greens, roasted chicken slices, roasted chickpeas, cherry tomatoes, cucumber, and red onion.
07 - Drizzle each bowl generously with lemon-tahini sauce and serve immediately.
