Description
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.
- Sub green beans with broccoli or asparagus.
- Use chicken thighs for a juicier option.
- Top with sesame seeds or parsley for garnish.
- Serve over rice or quinoa for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Pan-Seared
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 6g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
