Mediterranean Grain Bowl with Herb-Marinated Chicken and Lemon Tahini Drizzle

Begin by preparing the chicken marinade. Zest the lemon and set aside 1 teaspoon of zest for the tahini sauce. Juice the lemon, reserving 1 tablespoon juice for the tahini sauce.

Mince 2 garlic cloves. Strip leaves from 2 sprigs rosemary and 4 sprigs thyme, then finely chop. Chop the fresh oregano.

In a medium bowl, combine 2 tablespoons olive oil, remaining lemon juice, minced garlic, chopped herbs, 1/2 teaspoon za'atar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Butterfly the chicken breasts by slicing horizontally through the middle, creating two thinner pieces. Place chicken between plastic wrap and gently pound to even thickness (about 1/2 inch).

Add chicken to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Wash the red bell pepper, zucchini, and red onion. Cut the bell pepper into 1-inch pieces, slice zucchini into 1/2-inch half-moons, and cut onion into 1/2-inch wedges.

Place vegetables on the prepared baking sheet. Toss with 1/2 tablespoon olive oil, remaining 1/2 teaspoon za'atar, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Roast vegetables for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

While vegetables roast, rinse farro and bulgur in a fine-mesh sieve under cold water.

In a medium saucepan, bring chicken broth to a boil. Add farro, reduce heat to low, cover and simmer for 15 minutes.

Add bulgur to the same pot, stir once, cover again and remove from heat. Let stand for 15 minutes until both grains are tender and liquid is absorbed.

Meanwhile, prepare the tahini sauce. Mince the remaining 2 garlic cloves. In a small bowl, whisk together tahini, Greek yogurt, reserved lemon zest, reserved 1 tablespoon lemon juice, minced garlic, honey, 1/4 teaspoon salt, and 2 tablespoons water until smooth. If too thick, add more water 1 teaspoon at a time.

Wash and dice the cucumber. Wash cherry tomatoes and cut in half. Pit and halve the kalamata olives if whole. Wash, dry, and roughly chop the mint and parsley leaves.

Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken for 4-5 minutes per side until internal temperature reaches 165°F (74°C) and exterior has nice grill marks.

Let chicken rest for 5 minutes, then slice against the grain into strips.

Fluff the cooked grains with a fork and divide between two bowls.

Arrange roasted vegetables, cucumber, cherry tomatoes, and olives around the grains.

Place sliced chicken on top and sprinkle with crumbled feta cheese.

Drizzle with lemon-tahini sauce and garnish with chopped fresh herbs.

Finish with a light drizzle of remaining 1/2 tablespoon olive oil and a pinch of freshly ground black pepper.