Sheet-Pan Lemon Tahini Chicken with Vegetables
Roasting diced chicken breast alongside broccoli and sweet red bell pepper on a single sheet pan keeps dinner both manageable and balanced. As the vegetables take on slight charring at high heat, the chicken stays tender and juicy, needing only a savory, nutty finish. That finish comes from a simple emulsified sauce of rich tahini and fresh lemon juice, which coats the warm roasted ingredients with a velvety, bright flavor right before serving.
Why this one works
- Everything cooks together on a single pan for effortless cleanup.
- Cubed chicken cooks quickly in the oven alongside the crisp-tender vegetables.
- The lemon and tahini whisk together into a rich, creamy sauce without needing dairy.
- High-heat roasting coaxes out natural sweetness in the red bell pepper and broccoli.
What you’ll need
- 1.5 lbs (680g) chicken breast, cubed Cut into uniform, bite-sized pieces so they cook evenly alongside the vegetables in 20 minutes.
- 2 cups (300g) broccoli florets Keep florets medium-sized so they char lightly on the edges without drying out.
- 1 large (200g) red bell pepper, chopped Chopping into broad squares matches the cook time of the broccoli and chicken.
- 1/3 cup (80ml) tahini Pure sesame paste forms a thick, creamy foundation that loosens when whisked with liquid.
- 3 tbsp (45ml) lemon juice Provides bright acidity to cut through the rich sesame seed paste.
- 2 tbsp (30ml) olive oil Coats the chicken and vegetables thoroughly to encourage browning in the oven.
- 1/2 teaspoon (3g) fine salt
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What to have nearby
- Large rimmed sheet pan
- Whisk
- Small mixing bowl
- Chef's knife and cutting board
Step-by-step instructions
Spread your seasoned chicken and vegetables in an even layer across the sheet pan so they roast rather than steam. While the pan is in the oven, whisk the sauce together in a bowl until smooth and pourable.
- 1Step 1
Preheat your oven to 400F (200C).
- 2Step 2
Toss the chicken, broccoli, and bell pepper with olive oil, salt, and pepper on a large sheet pan.
- 3Step 3
Roast for 20 minutes until the chicken is cooked through.
- 4Step 4
Whisk together the tahini, lemon juice, and a splash of water.
- 5Step 5
Drizzle the lemon tahini sauce over the roasted chicken and vegetables before serving.
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A few things worth knowing
- Avoid overcrowding the sheet pan; giving the broccoli and chicken space allows moisture to escape and promotes light browning.
- When whisking tahini and lemon juice, the mixture may seize and thicken initially; whisk in a small splash of water gradually until it becomes smooth and drizzly.
- Season the chicken and vegetables with salt and pepper alongside the olive oil before roasting to ensure even flavor throughout.
Ways to make it your own
- Garnish with freshly chopped flat-leaf parsley or toasted sesame seeds for added color and texture.
- Dust lightly with ground sumac or a pinch of red pepper flakes before spooning over the sauce.
Serving suggestions
Serve this sheet-pan meal hot from the oven, transferring the chicken and vegetables directly to shallow bowls or a family platter. It pairs nicely with steamed grains like brown rice, farro, or fluffy couscous, or alongside warm flatbread to catch any extra tahini sauce.
Storage & reheating
Transfer any leftover chicken and vegetables into an airtight container and store in the refrigerator. Store any extra lemon tahini sauce in a separate container if possible, and gently reheat the roasted ingredients before adding fresh sauce.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why did my tahini sauce turn thick and grainy when I added the lemon juice?+
Tahini naturally thickens and seizes when exposed to a small amount of liquid. Continue whisking and add a small splash of water a teaspoon at a time until the sauce relaxes into a glossy, smooth consistency.
Can I toss the chicken and vegetables directly on the sheet pan?+
Yes, tossing the ingredients with olive oil, salt, and pepper right on the sheet pan saves an extra mixing bowl and ensures everything is evenly coated before spreading into a single layer.
This sheet-pan meal delivers bold, savory richness with very little active effort. With tender roasted pieces and a smooth, zesty tahini dressing, it is a practical and satisfying dinner to return to throughout the week.
Sheet-Pan Lemon Tahini Chicken with Vegetables
Tender cubed chicken breast, broccoli florets, and red bell pepper roasted on a sheet pan, finished with a bright lemon tahini drizzle.
Ingredients
- 1.5 lbs (680g) chicken breast, cubed
- 2 cups (300g) broccoli florets
- 1 large (200g) red bell pepper, chopped
- 1/3 cup (80ml) tahini
- 3 tbsp (45ml) lemon juice
- 2 tbsp (30ml) olive oil
- 1/2 teaspoon (3g) fine salt
Instructions
- Preheat your oven to 400F (200C).
- Toss the chicken, broccoli, and bell pepper with olive oil, salt, and pepper on a large sheet pan.
- Roast for 20 minutes until the chicken is cooked through.
- Whisk together the tahini, lemon juice, and a splash of water.
- Drizzle the lemon tahini sauce over the roasted chicken and vegetables before serving.
Nutrition
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