Description
Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables is a vibrant, one-pan meal that combines juicy, marinated chicken with colorful veggies. Infused with a zesty lemon-tahini sauce, this dish not only delivers impressive flavors but also makes dinner prep effortless. Perfect for busy weeknights or entertaining guests, it ensures a delightful dining experience without the hassle of multiple pots and pans.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup tahini
- 3 tbsp extra virgin olive oil
- 2 bell peppers, chopped (any color)
- 1 medium zucchini, sliced into rounds
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, whisk together lemon juice, tahini, garlic, olive oil, salt, and pepper until smooth.
- Place chicken in a dish or zip-top bag and pour half the marinade over it; marinate for at least 30 minutes.
- Chop bell peppers and zucchini, tossing them in the remaining marinade.
- Arrange marinated chicken on one side of a baking sheet and veggies on the other; drizzle any leftover marinade over everything.
- Roast for 25-30 minutes until chicken is cooked through (165°F) and veggies are tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 420
- Sugar: 4g
- Sodium: 490mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 100mg