Lunch · Mediterranean · 15 min
Roasted Chicken and Farro Power Bowl with Za'atar and Lemon-Tahini Dressing
- Calories
- 686
- Protein
- 55g
- Carbs
- 73g
- Fat
- 20g
Ingredients
- 198.4 g chicken thigh
- 1 tsp olive oil
- 246.7 g farro
- 100 g grape tomatoes
- 100 g cucumber
- 17.2 g tahini
- 1 tbsp lemon juice
- 5 g garlic
- 1 tbsp water
- 5 g za'atar seasoning
- 0.5 tsp Aleppo pepper
- 0.5 tsp salt
Method
- 01Preheat oven to 400°F (200°C).
- 02Toss boneless, skinless chicken thighs with olive oil, half of the salt, and 3.5 g of za'atar seasoning. Arrange on a sheet pan and roast for 20-25 minutes until golden brown and internal temperature reaches 165°F (74°C).
- 03While chicken roasts, bring a medium saucepan of water to a boil, add a pinch of salt and dry pearled farro. Boil for 25 minutes or until tender with a light chew, then drain well.
- 04In a small bowl, whisk together tahini, freshly squeezed lemon juice, minced garlic, 1 tbsp water, and remaining pinch of salt until smooth and creamy.
- 05To assemble, place warm drained farro into a wide bowl. Arrange sliced roasted chicken, halved grape tomatoes, and diced cucumber over the farro.
- 06Drizzle the lemon-tahini dressing over the bowl and garnish with the remaining 1.5 g of za'atar seasoning and Aleppo pepper.
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