Tahini roasted chicken and veg

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

DCD49F05-F8C7-4200-9560-3B5A0A856DC2
This week’s garden harvest – check out that gorgeous graffiti cauliflower!

(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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s