Warm Lemon-Herb Yogurt Chicken Bowl with Toasted Farro, Roasted Beets, and Creamy Tahini Dressing

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. In a large bowl, mix the plain yogurt, lemon juice and zest, 2 minced garlic cloves, 1 teaspoon dried oregano, half of the fresh parsley, 1 tablespoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the diced chicken breast and coat well. Let it marinate while you prepare the remaining components.

2. 2

   Place the beets on a baking sheet and toss them with 1 tablespoon olive oil, ground cumin, the remaining 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and a little black pepper. Roast for 25 to 30 minutes at 220°C / 425°F, stirring halfway through, until tender and browned at the edges.

3. 3

   Meanwhile, add the pearled farro to a saucepan with 720 ml (3 cups) water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, and cook for 18 to 22 minutes until tender. Drain if needed.

4. 4

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and cook the marinated chicken for 8 to 10 minutes, stirring occasionally, until fully cooked and lightly golden.

5. 5

   In the same skillet used for the chicken, add the cooked farro and toast it for 2 minutes to deepen its flavor. Stir in the red onion and cook 1 minute more to soften it slightly.

6. 6

   Make the dressing by whisking together the tahini, 1 grated or finely minced garlic clove, honey, 3 tablespoons warm water, 1 tablespoon lemon juice if any remains, and a pinch of salt and black pepper. Mix until smooth and pourable.

7. 7

   To assemble the bowls, divide the baby spinach among 4 shallow bowls. Top with the toasted farro and red onion, then the warm chicken and roasted beets. Finish with the remaining fresh parsley and serve with the creamy tahini dressing spooned over or on the side.