Chicken, Roasted Veggies and Tahini Lemon Sauce

17 02 2013

Not to brag too much, but whoa kids, this is a delicious meal! I saw the idea for the roasted veggies with tahini lemon sauce on Pinterest ( I stuck pretty close to the recipe, just took it up a notch by adding some cumin-spiced chicken.

Chicken, Roasted Veggies and Tahini Lemon Sauce

Chicken, Roasted Veggies and Tahini Lemon Sauce

The following serves 4:

  • 1 head cauliflower, cut in florets
  • 2 sweet potatoes, cubed
  • 1 Tbsp olive oil
  • ½ tsp salt
  • 4 boneless, skinless chicken breasts, cubed
  • Ground cumin
  • Garlic powder
  • 2 Tbsp tahini
  • Juice and zest of one lemon
  • 1 garlic clove, minced
  • ½ tsp salt
  • ¼ cup hot water
  • ¼ cup parsley, chopped

Preheat oven to 400.

Toss cauliflower and sweet potato with olive oil and 1/2 tsp salt, then spread out in an even layer on foil-lined baking sheet sprayed with non-stick spray. Roast for 20-25 minutes or until browned.

Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Toss cubed chicken with some ground cumin, garlic powder and salt – enough to coat chicken. Add to pan and cook until browned all over.

In a small bowl, whisk together tahini, lemon juice/zest, garlic and salt. Slowly add in the hot water until desired consistency is reached (This Girl’s tip: I didn’t use much water at all, maybe 1/2 tsp – 1 tsp worth).

To serve, plate veggies equally among plates and top with chicken. Drizzle tahini sauce all over chicken and veggies, and top with parsley.




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