Description
A delicious and healthy roasted chicken thigh dish served with a creamy tahini sauce and colorful vegetables.
Ingredients
Scale
- 1 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 cups bell peppers, chopped (any color)
- 1 cup red onion, sliced
- 1 medium zucchini, chopped
- ¼ cup tahini
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a bowl, combine chicken thighs with olive oil, garlic powder, cumin, paprika, salt, and pepper until well coated.
- Chop bell peppers, red onions, and zucchini into bite-sized pieces.
- Spread seasoned chicken on one side of the pan and scatter veggies on the other.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- While roasting, whisk tahini and lemon juice together until smooth; add water if necessary for desired consistency.
- Serve hot with sauce drizzled on top.
Notes
- This dish is great for meal prep and can be served with rice or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg