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
- Preheat oven to 425 degrees f.
- 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.
- 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.
- 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.
- 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**.
- 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.
- 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