I’m going to start with a brag. I have a great winter garden, full of greens, broccoli, cauliflower, and carrots.

The carrots are going into a recipe next week, and the tops are being reserved for chimichurri. But I wanted a simple, veggie laden recipe for dinner last night, so here we are.

Tahini roasted chicken and veg

(serves 4 – or 2 with nextovers for lunch)

4 chicken breasts

Assorted vegetables, coarsely chopped (I used broccoli, cauliflower, and carrots)

4 T tahini

2 T honey

Kosher salt and pepper, to taste

Preheat oven to 425 degrees. Cover a baking sheet with parchment paper, and spread vegetables evenly across sheet. Gently spray with cooking spray (I like avocado or coconut oil), and drizzle half the tahini overtop.

In a large bowl, whisk together honey and remaining tahini. Add chicken breasts and toss to coat. Place on top of vegetables and bake for 20 minutes.

Turn on the broiler to slightly char the sauce and give a little crisp to the cauliflower florets.

Once the carrots are cooked through, you’re done. Cool slightly and finish with salt and pepper as desired.

For nextovers, you can eat straight up leftovers or create a grain bowl or salad by adding quinoa/farro/greens. Do what you like!