This creamy tahini chicken with roasted sweet potatoes and green beans is a nourishing, well-balanced meal that brings together tender protein, caramelized vegetables, and a silky, nutty sauce. With bright lemon notes and comforting roasted flavors, it’s a satisfying dish that feels both wholesome and indulgent, perfect for an easy weeknight dinner or a solo meal-prep favorite.
Why You’ll Love This Recipe
This recipe delivers big flavor with simple, everyday ingredients. The chicken stays juicy and tender, while the tahini sauce adds richness without heaviness. Roasted sweet potatoes provide natural sweetness, and green beans add freshness and texture. It’s naturally balanced, easy to prepare, and made in under an hour with minimal cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 oz (113 g) boneless, skinless chicken breast
1 small sweet potato (about 5 oz / 140 g), peeled and cubed
1 cup (125 g) fresh green beans, trimmed
1 tablespoon tahini
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 garlic clove, finely minced
2 tablespoons water (for thinning the tahini sauce)
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
Directions
Preheat the oven to 400°F (200°C).
Place the cubed sweet potato and green beans on a baking sheet. Drizzle with the olive oil, then sprinkle with salt and black pepper. Toss well to coat and spread the vegetables out in an even layer.
Roast the vegetables for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and lightly caramelized and the green beans are crisp-tender.
While the vegetables are roasting, season the chicken breast evenly with a pinch of salt and black pepper. Heat a nonstick skillet over medium heat and cook the chicken for 5 to 6 minutes per side, until fully cooked through and golden on the outside. Remove from heat and let rest for 2 minutes before slicing.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth and creamy. Adjust the consistency with additional water if needed and season lightly with salt.
Arrange the sliced chicken on a plate alongside the roasted sweet potatoes and green beans. Drizzle the tahini sauce generously over the chicken and serve warm.
For extra spice, add a pinch of ground cumin or paprika to the tahini sauce.
Swap the green beans for broccoli florets or asparagus if preferred.
Use chicken thighs instead of chicken breast for a richer, juicier result.
Add a sprinkle of toasted sesame seeds or chopped parsley for garnish and added texture.
Serve over cooked quinoa or brown rice to make the dish more filling.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tahini sauce separate if possible to maintain the best texture.
Reheat the chicken and vegetables gently in a skillet over low heat or in the microwave until warmed through. Stir or drizzle the tahini sauce on after reheating for the best flavor and consistency.
FAQs
Can I make this recipe ahead of time?
Yes, you can cook the chicken and vegetables in advance and store them separately in the refrigerator for easy reheating.
Is tahini sauce healthy?
Tahini is made from ground sesame seeds and provides healthy fats, minerals, and a creamy texture without dairy.
Can I bake the chicken instead of pan-cooking it?
Yes, the chicken can be baked at 400°F (200°C) for about 18 to 20 minutes, or until fully cooked.
How do I know when the chicken is done?
The chicken is cooked when it is no longer pink inside and the juices run clear.
Can I use frozen green beans?
Yes, but roast them straight from frozen and expect slightly less caramelization.
What can I use instead of lemon juice?
Apple cider vinegar or a small splash of white vinegar can work as a substitute.
Can I double the recipe?
Absolutely. Simply double all ingredients and use a larger baking sheet for even roasting.
Why is my tahini sauce too thick?
Tahini naturally thickens; just add more water, one tablespoon at a time, until smooth.
Is this recipe suitable for meal prep?
Yes, it reheats well and keeps its flavor for several days when stored properly.
Can I add more vegetables?
Yes, bell peppers, zucchini, or carrots roast well alongside the sweet potatoes.
Conclusion
Creamy tahini chicken with roasted sweet potatoes and green beans is a simple yet flavorful meal that brings comfort and nutrition together on one plate. With its creamy sauce, tender chicken, and perfectly roasted vegetables, this recipe proves that healthy cooking can be both satisfying and delicious. It’s an easy go-to dish you’ll want to make again and again.
Creamy Tahini Chicken with Roasted Sweet Potatoes and Green Beans is a nourishing one-plate meal with juicy seared chicken, caramelized veggies, and a silky lemon-garlic tahini sauce. Balanced, flavorful, and perfect for quick dinners or meal prep.
Ingredients
113 g (4 oz) boneless, skinless chicken breast
1 small sweet potato (about 140 g), peeled and cubed
1 cup (125 g) fresh green beans, trimmed
1 tablespoon tahini
1 teaspoon olive oil
1 teaspoon fresh lemon juice
1 garlic clove, finely minced
2 tablespoons water (for thinning the tahini sauce)
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
Instructions
Preheat oven to 400°F (200°C). Place cubed sweet potato and green beans on a baking sheet, drizzle with olive oil, season with salt and pepper, toss, and spread evenly.
Roast for 20–25 minutes, stirring halfway, until potatoes are tender and green beans are crisp-tender.
Season chicken with salt and pepper. Heat a nonstick skillet over medium heat and cook chicken 5–6 minutes per side until cooked through and golden. Let rest 2 minutes before slicing.
In a small bowl, whisk together tahini, lemon juice, garlic, and water until smooth. Adjust consistency with extra water and season with salt.
Plate the sliced chicken with roasted vegetables. Drizzle generously with tahini sauce and serve warm.
Notes
Add cumin or paprika to the sauce for a smoky kick.
