Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables
Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables is a vibrant and wholesome dish that combines succulent chicken marinated in a creamy tahini sauce with zesty lemon, alongside a colorful medley of roasted vegetables. Perfect for busy weeknights or impressing guests, this recipe delivers gourmet flavors with minimal effort and cleanup. Enjoy a delightful meal that is both nutritious and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup tahini
- 2 cups mixed vegetables (bell peppers, zucchini, red onion)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together tahini, lemon juice, minced garlic, olive oil, salt, and pepper until smooth.
- Marinate chicken breasts in half of the marinade for at least 30 minutes.
- Chop vegetables into bite-sized pieces.
- Arrange marinated chicken on one side of the baking sheet and vegetables on the other. Drizzle remaining marinade over everything.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
Nutrition
- Serving Size: 1 chicken breast with roasted vegetables (approximately 8 oz)
- Calories: 450
- Sugar: 3g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 95mg
Keywords: Customize the vegetables based on seasonal availability or personal preferences; broccoli or asparagus work well too. For added flavor, consider sprinkling cumin or smoked paprika over the vegetables before roasting.