Chicken and Veggie Sheet Pan Dinner with Tahini Dipping Sauce
In The Refrigerated Meat Case
Chicken and Veggie Sheet Pan Dinner with Tahini Dipping Sauce
In The Refrigerated Meat Case
PREP TIME: 5min COOK TIME: 25min
Serves 8
- 320
Calories - 18g
Protein - 760mg
Sodium - 3g
Sat. Fat - 3g
Sugar 
Ingredients
2 medium sweet potatoes, cut into 3/4“ fries, or frozen sweet potato fries
1 lb. asparagus spears, ends trimmed
1/4 cup tahini
1/4 cup water
1/4 cup fresh lemon juice
3 tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
Step 1
Preheat your oven to 425°F. Spray a sheet pan with nonstick cooking spray. Arrange sweet potato fries in a single layer on the prepared sheet pan and bake for 10 minutes.
Step 2
Flip sweet potatoes then add the chicken breast strips and asparagus to the sheet pan. Bake for an additional 15 minutes, until vegetables are tender and the chicken is heated through.
Step 3
In a small bowl, whisk together the tahini, water, lemon juice, olive oil salt, black pepper and garlic powder
Step 4
Transfer chicken and vegetables to a serving platter and serve with tahini dipping sauce.
90 MIN
