Sheet Pan Spiced Chicken and Roasted Vegetables with Creamy Tahini Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Spiced Chicken and Roasted Vegetables with Creamy Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Sheet Pan Spiced Chicken and Roasted Vegetables with Creamy Tahini Sauce

Enjoy a vibrant mix of spiced chicken and colorful roasted vegetables paired with a luscious, creamy tahini sauce. The dish features tender chicken seasoned with a blend of warming spices, perfectly roasted sweet potato, broccoli, and red bell peppers, all brought together with a silky lemon-infused tahini drizzle.

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NUTRITION

434kcal
Protein
34.2g
Fat
16.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Sweet Potato (100g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 tbsp Tahini (15g)

1 tsp Lemon Juice (5g)

1 tsp Olive Oil (5g)

Dash of Spices (Cumin, Paprika, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a sheet pan lined with parchment paper.

  • 2

    Slice the sweet potato into 1/2-inch rounds, and cut the broccoli into florets. Remove the core of the red bell pepper and cut it into strips.

  • 3

    Place the chicken breast, sweet potato slices, broccoli, and bell pepper on the sheet pan.

  • 4

    Drizzle olive oil over the ingredients and sprinkle with a dash of cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables gently to ensure even seasoning.

  • 5

    Roast in the preheated oven for about 20-25 minutes, until the chicken is fully cooked and the vegetables are tender and lightly charred.

  • 6

    While the ingredients are roasting, prepare the tahini sauce by stirring together tahini, lemon juice, and a splash of water. Adjust the consistency to your preference and season with a pinch of salt.

  • 7

    Once the chicken and vegetables are done, drizzle the creamy tahini sauce over the top and serve immediately.

Sheet Pan Spiced Chicken and Roasted Vegetables with Creamy Tahini Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Spiced Chicken and Roasted Vegetables with Creamy Tahini Sauce

YOUR SOLIN GENERATED RECIPE

Sheet Pan Spiced Chicken and Roasted Vegetables with Creamy Tahini Sauce

Enjoy a vibrant mix of spiced chicken and colorful roasted vegetables paired with a luscious, creamy tahini sauce. The dish features tender chicken seasoned with a blend of warming spices, perfectly roasted sweet potato, broccoli, and red bell peppers, all brought together with a silky lemon-infused tahini drizzle.

NUTRITION

434kcal
Protein
34.2g
Fat
16.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

1/2 medium Sweet Potato (100g)

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1 tbsp Tahini (15g)

1 tsp Lemon Juice (5g)

1 tsp Olive Oil (5g)

Dash of Spices (Cumin, Paprika, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a sheet pan lined with parchment paper.

  • 2

    Slice the sweet potato into 1/2-inch rounds, and cut the broccoli into florets. Remove the core of the red bell pepper and cut it into strips.

  • 3

    Place the chicken breast, sweet potato slices, broccoli, and bell pepper on the sheet pan.

  • 4

    Drizzle olive oil over the ingredients and sprinkle with a dash of cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables gently to ensure even seasoning.

  • 5

    Roast in the preheated oven for about 20-25 minutes, until the chicken is fully cooked and the vegetables are tender and lightly charred.

  • 6

    While the ingredients are roasting, prepare the tahini sauce by stirring together tahini, lemon juice, and a splash of water. Adjust the consistency to your preference and season with a pinch of salt.

  • 7

    Once the chicken and vegetables are done, drizzle the creamy tahini sauce over the top and serve immediately.