# What You 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, or kale)
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1/2 red onion, thinly sliced
→ Chickpeas
14 - 1 can (15 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
# Directions:
01 - Preheat oven to 400°F for roasting chicken and chickpeas.
02 - Rub chicken breasts with olive oil, cumin, paprika, salt, and pepper. Place on a parchment-lined baking sheet.
03 - Roast chicken for 20–25 minutes or until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
04 - Combine farro, water, and salt in a saucepan. Bring to a boil, then reduce heat and simmer for 25–30 minutes until tender. Drain excess liquid.
05 - Toss chickpeas with olive oil, cumin, and salt on a separate sheet pan. Roast for 15–20 minutes until golden and crispy.
06 - Whisk together tahini, lemon juice, water, olive oil, garlic, salt, and pepper until smooth. Adjust consistency with additional water if needed.
07 - Divide cooked farro among 4 bowls. Arrange greens, roasted chicken slices, crispy chickpeas, cherry tomatoes, cucumber, and red onion on top.
08 - Drizzle generously with lemon-tahini sauce and serve immediately while chicken and chickpeas are warm.
