Marinate the chicken. In a bowl, combine the zest and juice of 1 lemon, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and a few grinds of pepper. Add chicken and toss to coat. Marinate 20–30 minutes at room temp or up to 8 hours in the fridge.

Cook your grains. Prepare quinoa, rice, farro, or couscous according to package directions. Fluff and set aside. Season with a pinch of salt and a drizzle of olive oil for extra flavor.

Chop the vegetables. Dice cucumber, halve tomatoes, thinly slice red onion, and cut bell peppers into strips. Roughly chop parsley and/or mint. Keep everything separate for easy assembly.

Make the lemon tahini sauce. In a small bowl, whisk 1/2 cup tahini with the juice of 1 lemon, 1 minced garlic clove, 2–4 tablespoons cold water, 1–2 teaspoons honey, and 1/2 teaspoon salt. If using, whisk in 2 tablespoons Greek yogurt for extra creaminess. Add water a tablespoon at a time until it’s pourable but thick. Taste and adjust lemon or salt.

Cook the chicken. Heat a large skillet over medium-high and add a light coat of olive oil. Cook chicken 4–6 minutes per side until browned and cooked through (165°F at the thickest part). Alternatively, roast on a sheet pan at 425°F for 18–22 minutes. Rest 5 minutes, then slice.

Optional: Roast some veggies. Toss bell peppers or cherry tomatoes with olive oil, salt, and pepper. Roast at 425°F for 12–15 minutes until tender and slightly charred for deeper flavor.

Assemble the bowls. Start with a base of greens and grains. Add sliced chicken, fresh and/or roasted vegetables, and herbs. Drizzle generously with lemon tahini sauce.

Finish with toppings. Sprinkle with feta or olives for briny notes, avocado for creaminess, or roasted chickpeas for crunch. Add a final squeeze of lemon and a pinch of flaky salt if you like.