Roasted Chicken and Farro Power Bowl with Za'atar and Lemon-Tahini Dressing

Preheat oven to 400°F (200°C). Season chicken thighs with salt and generous amounts of za'atar.

Arrange chicken on a sheet pan and roast for 20-25 minutes until the juices run clear and edges are golden brown.

While chicken roasts, boil farro in salted water for 25 minutes or until tender but with a slight chew; drain well.

Whisk tahini with lemon juice, a splash of water, and minced raw garlic until smooth and creamy.

Assemble the bowl: start with a base of warm farro. Top with sliced roasted chicken, halved grape tomatoes, and diced cucumber.

Drizzle the lemon-tahini dressing over the entire bowl and garnish with an extra dusting of za'atar and a sprinkle of Aleppo pepper for heat.