Description
Bright and tangy, this vibrant sheet pan meal combines succulent chicken with colorful veggies in a delightful lemon-tahini glaze for an easy weeknight dinner.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp tahini
- 4 cloves fresh garlic, minced
- Salt and pepper to taste
- 2 bell peppers (any color), chopped
- 1 medium red onion, sliced
- 1 medium zucchini, sliced
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine lemon juice, tahini, garlic, salt, and pepper.
- Toss the chicken breasts in the mixture until well-coated. Let marinate for about 10 minutes.
- While the chicken marinates, chop bell peppers, red onion, and zucchini into bite-sized pieces.
- On a baking sheet, spread the marinated chicken on one side and arrange the chopped vegetables on the other side. Drizzle any remaining lemon-tahini sauce over everything.
- Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the veggies are caramelized.
- Serve hot and drizzle leftover sauce over each plate for extra flavor.
Nutrition
- Serving Size: 1 chicken breast with mixed vegetables (300g)
- Calories: 390
- Sugar: 5g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 120mg
Keywords: - For added depth of flavor, marinate the chicken for at least 30 minutes. - Feel free to swap out vegetables based on what you have; cherry tomatoes or asparagus make great alternatives.