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This Tahini Sheet Pan Chicken and Roasted Vegetables dish uses tahini in the chicken marinade and in a gorgeous, flavorful sauce to drizzle on those roasted veggies (it’s also great on salad or just as a dip for pita bread)

Tahini Sheet Pan Chicken and Roasted Vegetables

  • Author: Homemaker's Habitat
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Sheet Pan Meals
  • Method: Roasting

Description

This Tahini Sheet Pan Chicken and Roasted Vegetables dish uses tahini in the chicken marinade and in a gorgeous, flavorful sauce to drizzle on those roasted veggies (it’s also great on salad or just as a dip for pita bread)


Ingredients

Scale
  • 2 cloves garlic, minced
  • 3 teaspoons ground cumin, divided
  • 2 teaspoons smoked paprika, divided
  • 1 cup sesame tahini
  • 1/4 cup lemon juice
  • 1/2 cup minced parsley leaves (1 bunch)
  • 1 lb. boneless, skinless chicken tenderloins
  • 3 tablespoons olive oil
  • 1 head cauliflower, cut into florets
  • 2 small broccoli crowns, cut into florets
  • 1 can chickpeas, drained, rinsed and patted dry on a paper towel
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees f. 
  2. In a medium bowl, combine garlic, 2 teaspoons cumin, 1 teaspoon smoked paprika, tahini, lemon juice, parsley and 1/2 cup of warm water. Stir until the mixture reaches the consistency of runny yogurt. Season to taste with salt and pepper. Pour half of the mixture into a small bowl and set aside. 
  3. Add chicken tenderloins to the large bowl of tahini mixture and toss to coat. Cover the bowl and place in the refrigerator for at least 12 minutes and up to 3 hours. 
  4. Meanwhile, place cauliflower, broccoli and chickpeas in another large bowl, add olive oil and 1 teaspoon each of salt and pepper and toss to coat. Spread the mixture on a large, rimmed baking sheet and place in the oven for 10 minutes. 
  5. After ten minutes, add the reserved chicken tenderloins. Use tongs to remove tenderloins from bowl, allowing excessive marinade to drip off before adding to the baking sheet**.
  6. Return baking sheet(s) to oven and continue baking for an additional 15 to 20 minutes, or until vegetables are golden and chicken is cooked through. 
  7. Serve immediately with reserved tahini sauce. 

Notes

**If the baking sheet seems too crowded, place the chicken on a second baking sheet greased with a small amount of olive oil. 

Keywords: Sheet Pan Meals, Tahini, Chicken, Vegetables