Crispy Sumac Chicken Thigh & Whipped Pistachio Feta Protein Power Bowl with Quick Pickled Radishes

This vibrant power bowl combines bold Middle Eastern flavors with high-protein convenience for a meal that's as nutritious as it is delicious. Crispy, oven-baked chicken thighs get a tangy crust from sumac and za'atar, served over a warm, herbed farro base. The dish is finished with a luxurious whipped pistachio-feta spread and a bright quick-pickled radish salad for the ultimate texture and flavor contrast.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil, divided
• 1 tbsp sumac
• 1 tsp za'atar
• 1/2 tsp garlic powder
• 1 cup farro, rinsed
• 2 cups chicken broth
• 1/2 cup crumbled feta cheese
• 1/4 cup shelled pistachios, plus more for garnish
• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1 bunch radishes, thinly sliced
• 1/4 cup white vinegar
• 1 tsp honey
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Pat chicken thighs dry. In a bowl, toss thighs with 1 tbsp olive oil, sumac, za'atar, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Arrange on baking sheet.
3. Bake chicken for 18-22 minutes until crispy and internal temperature reaches 165°F.
4. While chicken bakes, combine farro and broth in a saucepan. Bring to boil, reduce heat, cover, and simmer 15-18 minutes until tender. Fluff with fork and stir in parsley.
5. Make quick-pickled radishes: Combine sliced radishes, vinegar, honey, and a pinch of salt in a bowl. Set aside for 10 minutes, then drain.
6. Make whipped pistachio-feta: In a food processor, combine feta, pistachios, Greek yogurt, lemon juice, and 1 tbsp olive oil. Pulse until smooth and creamy.
7. Assemble bowls: Divide herbed farro among four bowls. Top with sliced sumac chicken thighs.
8. Dollop whipped pistachio-feta over chicken. Garnish with drained pickled radishes, extra pistachios, and fresh parsley.

Chef's Note

For extra crispy chicken, pat the thighs completely dry before seasoning and place them on a wire rack set over the baking sheet. This allows hot air to circulate all around for maximum crispiness.

Make-Ahead Tips

The whipped pistachio-feta and quick-pickled radishes can be made up to 2 days ahead and stored separately in airtight containers in the refrigerator. Cooked farro and chicken store well for 3-4 days.

Substitutions

Use quinoa or brown rice instead of farro. Almonds or walnuts can replace pistachios. Goat cheese can stand in for feta for a tangier spread.