Honey Garlic Chicken Thigh Meal-Prep Bowls with Farro, Greens, and Tahini Drizzle

How to Make Honey Garlic Chicken Thigh Meal-Prep Bowls with Farro, Greens, and Tahini Drizzle

1. 1

   Step 1: Cook the farro

   Rinse the pearled farro and combine it with the chicken broth in a medium saucepan. Bring to a boil, then reduce heat to a simmer, cover and cook until tender (about 20–25 minutes). Drain any excess liquid, fluff with a fork, and set aside to cool slightly while you prepare the chicken.

   For this step

   • 1 cupPearled farro (dry)
   • 2 1/2 cupsLow-sodium chicken broth or water
   
2. 2

   Step 2: Make the honey-garlic sauce and sear the chicken

   In a shallow bowl, whisk together honey, minced garlic, soy sauce, and 1 tablespoon olive oil. Toss the chicken thighs in the mixture and let rest for 10 minutes while the farro cooks. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat, add the thighs and sear 4–6 minutes per side until deeply browned and cooked through to 165°F (74°C). Transfer to a cutting board, let rest 5 minutes, then slice into strips.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs
   • 1/4 cupHoney
   • 4 clovesGarlic (minced)
   • 3 tbspLow-sodium soy sauce (or tamari)
   • 2 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Whisk the lemon-tahini drizzle

   In a small bowl, combine tahini with the juice of one lemon and 1 tablespoon olive oil, then whisk until smooth and pourable; add 1–2 teaspoons warm water if needed to thin. Taste and adjust with a pinch of salt or more lemon for brightness. Set the dressing aside to thicken slightly while you finish the greens.

   For this step

   • 1/3 cupTahini
   • 1 largeLemon (juice of one)
   
4. 4

   Step 4: Quickly wilt the greens

   Warm a large skillet over medium heat and add a teaspoon of olive oil if desired, then add the mixed greens and toss until just wilted, about 1–2 minutes. Season lightly with black pepper and a small pinch of salt if using; remove from heat. Let the greens cool slightly for meal-prep assembly.

   For this step

   • 5 ozMixed salad greens (spinach + arugula)
   
5. 5

   Step 5: Assemble the meal-prep bowls

   Divide the cooked farro evenly among four meal-prep containers, top each with a portion of wilted greens and sliced honey-garlic chicken. Drizzle the lemon-tahini over each bowl (or pack separately) and allow containers to cool before sealing. Refrigerate for up to 4 days for easy lunches or dinners.
   
6. 6

   Step 6: Reheat and serve

   To reheat, remove any dressing-packed separately and microwave a sealed container for 1–2 minutes until warm, or heat chicken and farro in a skillet until warmed through and then add greens. If dressing was packed separately, drizzle it over just before eating for the best texture. Garnish with extra lemon or toasted sesame seeds if desired.
   

1. Rinse the pearled farro and combine it with the chicken broth in a medium saucepan. Bring to a boil, then reduce heat to a simmer, cover and cook until tender (about 20–25 minutes). Drain any excess liquid, fluff with a fork, and set aside to cool slightly while you prepare the chicken.
2. In a shallow bowl, whisk together honey, minced garlic, soy sauce, and 1 tablespoon olive oil. Toss the chicken thighs in the mixture and let rest for 10 minutes while the farro cooks. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat, add the thighs and sear 4–6 minutes per side until deeply browned and cooked through to 165°F (74°C). Transfer to a cutting board, let rest 5 minutes, then slice into strips.
3. In a small bowl, combine tahini with the juice of one lemon and 1 tablespoon olive oil, then whisk until smooth and pourable; add 1–2 teaspoons warm water if needed to thin. Taste and adjust with a pinch of salt or more lemon for brightness. Set the dressing aside to thicken slightly while you finish the greens.
4. Warm a large skillet over medium heat and add a teaspoon of olive oil if desired, then add the mixed greens and toss until just wilted, about 1–2 minutes. Season lightly with black pepper and a small pinch of salt if using; remove from heat. Let the greens cool slightly for meal-prep assembly.
5. Divide the cooked farro evenly among four meal-prep containers, top each with a portion of wilted greens and sliced honey-garlic chicken. Drizzle the lemon-tahini over each bowl (or pack separately) and allow containers to cool before sealing. Refrigerate for up to 4 days for easy lunches or dinners.
6. To reheat, remove any dressing-packed separately and microwave a sealed container for 1–2 minutes until warm, or heat chicken and farro in a skillet until warmed through and then add greens. If dressing was packed separately, drizzle it over just before eating for the best texture. Garnish with extra lemon or toasted sesame seeds if desired.