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A vibrant tahini chicken bowl with roasted sweet potatoes and broccoli, drizzled with a creamy dressing made from a tahini-lemon paste.

Sheet Pan Tahini Chicken Bowls

Rebecca Blumer
Tender chicken, roasted sweet potatoes, and crisp broccoli are tossed on a single sheet pan and drizzled with a creamy, bright lemon-tahini dressing. A perfect, healthy bowl for weeknight dinners or meal prep.
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Prep Time 5 minutes
Cook Time 30 minutes
Resting time 5 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine American, Mediterranean
Servings 1 bowl
Calories 662 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Knife

Ingredients
 

  • 1 Chicken breast
  • 1 Sweet potato peeled and cubed
  • 1 cup Broccoli (fresh) cut into florets
  • 1 tbsp Tahini
  • 1/4 Lemon juiced
  • 1 tbsp Maple syrup
  • 1/2 tbsp Olive oil
  • 1 tbsp Ice water plus more as needed
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large sheet tray with parchment paper. While the oven heats, peel the sweet potato and cut it into evenly sized, bite-sized cubes. Wash the broccoli and cut it into florets, slicing any larger florets in half to create a flat side for better browning.
  • Pat the chicken breast completely dry with a paper towel. Place it under a piece of plastic wrap and gently pound it to an even thickness. This ensures it cooks evenly without drying out.
  • Arrange the sweet potato and broccoli on one side of the prepared sheet tray and place the chicken on the other. Drizzle everything with olive oil and season generously with salt and pepper. Toss the vegetables to ensure they are lightly coated in oil.
  • Roast for 18-20 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. The vegetables should be tender and starting to brown at the edges.
  • While everything is roasting, prepare the dressing. In a small bowl, whisk together the tahini, maple syrup, lemon juice, and a pinch of salt. Add 1 tablespoon of ice water and whisk vigorously. The sauce will tighten and seize up at first; continue whisking until it transforms into a smooth, creamy, and pourable dressing. Add more ice water, one teaspoon at a time, if it's too thick.
  • Once the initial roasting is done, remove the tray from the oven. Transfer the chicken to a cutting board and cover it loosely with foil to rest for at least 5 minutes. Return the sheet tray with only the vegetables to the oven and roast for an additional 10 minutes, until the broccoli tips are crisp and the sweet potatoes have deep caramelized spots.
  • Thinly slice the rested chicken against the grain. Assemble your bowl by placing the roasted vegetables, followed by the sliced chicken. Drizzle generously with the maple tahini dressing and serve immediately.

Notes

Technique Tip: For an ultra-creamy dressing, use ice-cold water and whisk vigorously. The sauce will seize up before it becomes smooth and pourable, so don't give up!
Storage Tip: For meal prep, store the chicken, roasted vegetables, and dressing in separate airtight containers in the refrigerator for up to 4 days. Reheat the chicken and vegetables before adding the cold dressing.
Serving Suggestion: This bowl is great on its own or served over a base of quinoa or brown rice. Garnish with toasted sesame seeds, fresh parsley, or a pinch of sumac for extra flavor and texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 662kcalCarbohydrates: 59gProtein: 60gFat: 20gSaturated Fat: 3gCholesterol: 145mgSodium: 350mgPotassium: 1500mgFiber: 11gSugar: 22gVitamin A: 14500IUVitamin C: 100mgCalcium: 150mgIron: 4mg
Keyword Healthy bowl recipe, Meal prep bowls, Sheet pan chicken
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