Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables
Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables is a flavorful, one-pan meal that combines succulent chicken with vibrant veggies, all coated in a zesty lemon-tahini marinade. Perfect for busy weeknights or casual gatherings, this dish requires minimal prep and cleanup while delivering a delightful burst of flavor in every bite. Enjoy a wholesome meal that warms the heart and pleases the palate with ease.
- 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
- 1/3 cup tahini
- Juice of 2 lemons (about 1/2 cup)
- 3 cups assorted vegetables (bell peppers, zucchini, carrots)
- 3 tbsp extra virgin olive oil
- 2 tbsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a bowl, whisk together tahini, olive oil, honey, minced garlic, lemon juice, salt, and pepper until smooth.
- Place the chicken in a zip-top bag or dish and pour half of the marinade over it. Let it marinate while you prepare the vegetables.
- Chop the bell peppers, zucchini, and carrots into bite-sized pieces.
- Arrange marinated chicken in the center of the baking sheet and scatter chopped vegetables around it.
- Drizzle remaining marinade over everything and roast for about 25-30 minutes until chicken reaches an internal temperature of at least 165°F (75°C).
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg