Ingredients:

  • 560g (1 ¼ lb) Boneless, skinless chicken breast (cut into 1-inch cubes or thin fillets)
  • 60 ml (¼ cup) Fresh lemon juice (for marinade)
  • 60 ml (¼ cup) Extra virgin olive oil (for marinade)
  • 2 tsp Dried oregano
  • 2 cloves Garlic (minced)
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • 240 g (1 ½ cups) Pearled Farro (rinsed)
  • 720 ml (3 cups) Chicken or vegetable stock (or water)
  • ½ tsp Salt (for farro)
  • 1 medium Courgette (Zucchini), diced large
  • 1 medium Red Bell Pepper, diced large
  • ½ large Red Onion, chopped into thick wedges
  • 1 tbsp Extra virgin olive oil (for roasting)
  • Pinch of salt and pepper (for vegetables)
  • 60 ml (¼ cup) Tahini (well-stirred)
  • 60 ml (¼ cup) Fresh lemon juice (for dressing)
  • 30 ml (2 tbsp) Cold water (or more, to adjust consistency)
  • 1 tbsp Honey or Maple Syrup
  • ½ tsp Garlic powder or 1 small clove minced garlic
  • ¼ tsp Salt (for dressing)
  • 1 cup Cherry Tomatoes, halved
  • ½ cup Fresh Parsley, chopped

Instructions:

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with lemon juice, olive oil, oregano, garlic, salt, and pepper. Toss well. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavour).
  2. Preheat Oven: Set oven temperature to 200°C (400°F). Line two baking sheets with parchment paper.
  3. Cook the Farro: Rinse the farro thoroughly. In a medium saucepan, combine the farro, stock (or water), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until tender. Fluff with a fork.
  4. Prep and Partially Roast the Vegetables: Toss the diced courgette, pepper, and onion wedges with 1 tbsp olive oil, salt, and pepper. Spread them onto one prepared baking sheet. Place the vegetable tray in the oven and roast for 15 minutes.
  5. Roast the Chicken: Transfer the marinated chicken (shaking off excess marinade) onto the second baking sheet. Return both trays to the oven. Roast for another 15–20 minutes, flipping the chicken halfway through, until the chicken is cooked through (internal temperature of 74°C / 165°F).
  6. Make the Dressing: In a small jar, combine tahini, lemon juice, cold water, honey/syrup, garlic powder, and salt. Shake vigorously until smooth and creamy, adding more water if necessary to thin.
  7. Assemble the Bowls: Divide the cooked farro, roasted vegetables, and cooked chicken evenly into four meal prep containers. Top with halved cherry tomatoes and a scattering of fresh parsley.
  8. Store Separately: Store the lemon-tahini dressing in small individual containers. Seal the bowls and dressing, and refrigerate. Drizzle dressing just before serving or heating.