Description
Sheet pan chicken and asparagus is an easy 30 minute dinner perfect for busy weeknights. That lemon tahini sauce makes this recipe extra special!
Ingredients
Units
Scale
- 1 pound asparagus, woody ends trimmed and discarded, cut the remainder asparagus into 2 inch pieces
- 2 chicken breasts, cut into 1 inch pieces
- 1/2 onion, sliced
- 1/2 lemon, thinly sliced (organic, if possible)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon olive oil or avocado oil
- Lemon tahini sauce
- 1/4 cup tahini paste (sesame butter)
- zest and juice of 1 1/2 lemons (organic, if possible)
- 1 to 2 tablespoons honey
- salt and pepper, to taste
- 1 tablespoon filtered water, if needed
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Cut your veggies, lemon, and chicken as instructed above – transfer to an extra large baking sheet. Toss with the 2 tablespoons oil and salt and pepper until well coated, spread everything out into an even layer.
- Roast: Roast for 20 to 25 minutes or until the chicken is fully cooked (internal temp of 165 degrees Fahrenheit) and the onion and asparagus are fork tender.
- Make the sauce: While the chicken is cooking make the sauce. Add the tahini paste, lemon zest and juice, honey, and salt and pepper to a small mixing bowl – whisk until well combined. Add 1 tablespoon of water if it’s too thick – should be thick but pour able. Taste and adjust flavors as needed and set aside,
- To serve: Once everything is cooked transfer the roasted chicken and veggies to serving plates or one serving platter. Just before serving drizzle with the lemon tahini sauce. Yum!!!
