Description
A delicious and healthy sheet pan meal combining chicken and fresh vegetables, topped with a creamy tahini sauce.
Ingredients
Scale
- 1 lb chicken breast, sliced into strips
- 1/2 cup coconut cream, whipped (or full-fat Greek yogurt)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 2 tsp salt
- 2 tbsp olive oil
- 1 cup red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 head Boston Bibb lettuce, leaves separated
- 1/4 cup tahini
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2/3 cup water
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine chicken strips with coconut cream, cumin, turmeric, cinnamon, and salt. Mix until evenly coated.
- Slice the red onion and red bell pepper into thin strips.
- Grease a sheet pan with olive oil. Spread the marinated chicken, red onion, and red bell pepper evenly over the pan.
- Bake for 20 minutes, or until chicken is cooked through.
- While the chicken bakes, whisk together all tahini sauce ingredients in a medium bowl until smooth.
- Serve the cooked chicken and veggies in Bibb lettuce leaves, drizzled with tahini sauce.
Notes
- Add a pinch of smoked paprika or cayenne for a spicier flavor profile.
- Swap red bell pepper for zucchini or mushrooms to mix up the vegetables.
- Serve with cucumber slices or celery sticks for added crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 456
- Sugar: 1g
- Sodium: 893mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 105mg