Mediterranean Power Bowl with Za'atar Chicken and Lemon-Tahini Drizzle

Ingredients

• 2 pieces Chicken Breast
• 1 tablespoon Olive Oil
• 1 tablespoon Za'atar
• 1 teaspoon Sumac
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Sea Salt
• 0.25 teaspoon Black Pepper
• 0.5 cup Pearled Farro
• 1.5 cups Water or Low-Sodium Vegetable Broth
• 1 medium Bell Pepper
• 1 small Zucchini
• 1 cup Cherry Tomatoes
• 0.25 Red Onion
• 1 tablespoon Olive Oil
• 0.5 teaspoon Dried Oregano
• 0.25 teaspoon Sea Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Tahini
• 2 tablespoons Fresh Lemon Juice
• 2-4 tablespoons Cold Water
• 0.5 clove Garlic
• 0.125 teaspoon Sea Salt
• 2 cups Fresh Spinach
• 0.25 cup Kalamata Olives
• 2 tablespoons Fresh Parsley or Mint

Instructions

1. Prepare Farro: In a small saucepan, combine farro and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender and liquid is absorbed. Fluff with a fork and set aside.
2. Preheat Oven & Prep Chicken: Preheat oven to 400°F (200°C). Pat chicken breasts dry. In a small bowl, mix 1 tablespoon olive oil, za'atar, sumac, garlic powder, sea salt, and black pepper. Rub this mixture evenly over both sides of the chicken breasts.
3. Prep & Roast Vegetables: On a large baking sheet, toss chopped bell pepper, zucchini, halved cherry tomatoes, and thinly sliced red onion with 1 tablespoon olive oil, dried oregano, sea salt, and black pepper. Spread in an even layer.
4. Roast Chicken & Vegetables: Place the seasoned chicken breasts directly on the same baking sheet with the vegetables, ensuring everything is in a single layer. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender-crisp.
5. Make Lemon-Tahini Drizzle: While chicken and vegetables roast, whisk together tahini, fresh lemon juice, minced garlic, and a pinch of sea salt in a small bowl. Gradually add cold water, 1 tablespoon at a time, whisking constantly until the dressing reaches a smooth, pourable consistency.
6. Assemble Bowls: Divide the cooked farro between two serving bowls. Top each with a cup of fresh spinach. Slice the cooked chicken breasts against the grain and place half in each bowl. Add half of the roasted vegetables and half of the Kalamata olives to each bowl.
7. Serve: Drizzle generously with the lemon-tahini dressing and garnish with fresh chopped parsley or mint. Serve warm.

Nutrition (per serving)