Description
A vibrant and flavorful sheet pan meal featuring smoky spiced chicken and sweet potatoes paired with refreshing tzatziki, a tangy pickled herb salad, and a creamy lemon honey garlic tahini sauce. This easy one-pan dinner combines Mediterranean spices and fresh herbs for a healthy and satisfying dish perfect for weeknights.
Ingredients
Units
Scale
Chicken and Sweet Potatoes
- 2 lb boneless skinless chicken breasts or thighs, cubed
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- Salt and black pepper, to taste
- 4 tbsp extra virgin olive oil
- 3 small sweet potatoes, sliced
Pickled Herb Salad
- 1-2 cup sliced dill pickles, pepperoncini, pickled red onions, and sun-dried tomatoes
- 1 cup mixed fresh herbs (dill, basil, parsley, cilantro, etc.)
Garnishes and Sauce
- 2 tbsp sesame seeds
- 1-2 cup Tzatziki sauce
- 6 oz crumbled feta cheese
Lemon Honey Garlic Tahini Sauce
- 1/2 cup tahini
- 1 clove garlic, grated
- 2 tbsp lemon juice
- 2 tsp honey
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Lightly oil a baking sheet to prevent sticking and for easy cleanup.
- Prepare Chicken and Sweet Potatoes: In a large bowl directly on the baking sheet or separately, mix the cubed chicken with smoked paprika, dried oregano, garlic powder, onion powder, turmeric, salt, black pepper, and 2 tablespoons of olive oil. Toss well to coat all the chicken pieces evenly. Arrange the chicken on one side of the baking sheet. On the other side, add the sliced sweet potatoes. Toss the sweet potatoes with the remaining 2 tablespoons of olive oil, salt, and pepper.
- Bake: Place the sheet pan in the oven and bake for 15-20 minutes until the chicken is cooked through and the sweet potatoes begin to soften. Toss the ingredients on the pan to ensure even cooking, then bake for another 5 minutes or until both the chicken and potatoes develop a nice crisp exterior.
- Make Tahini Sauce: While the chicken and potatoes roast, prepare the lemon honey garlic tahini sauce. In a small jar or bowl, combine tahini, grated garlic, lemon juice, honey, and about ¼ cup water or pickle juice. Whisk vigorously until smooth and creamy. Add more water as needed to thin out the sauce to your preferred consistency. Season with salt to taste.
- Prepare Pickled Herb Salad: In a mixing bowl, toss together the sliced dill pickles, pepperoncini, pickled red onions, sun-dried tomatoes, and the mixed fresh herbs until evenly combined.
- Assemble and Serve: Arrange the roasted chicken and sweet potatoes on serving plates. Top with generous spoonfuls of tzatziki sauce and lemon honey garlic tahini. Garnish with the pickled herb salad, crumbled feta cheese, and toasted sesame seeds. Serve alone or over your choice of rice.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- If you don’t have sun-dried tomatoes or pickled vegetables, use fresh veggies and add a splash of vinegar for tanginess.
- Tzatziki can be store-bought or homemade for freshness.
- Adjust the amount of honey in the tahini sauce to suit your sweetness preference.
- This dish pairs well with a side of warm pita bread or a simple cucumber salad.
- For a gluten-free meal, ensure the pickled components and tzatziki are gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 19 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
