Sheet-Pan Chicken and Tomatoes With Balsamic Tahini

Name: Sheet-Pan Chicken and Tomatoes With Balsamic Tahini
Ingredients: 1½ pounds boneless, skinless chicken thighs, patted dry; 1tablespoon Italian seasoning; 1to 1½ teaspoons crushed red pepper; Salt; 1pint cherry tomatoes; 8 ounces asparagus, trimmed and snapped in half; 3tablespoons extra-virgin olive oil; ½ cup tahini; 3tablespoons balsamic vinegar; Sugar; Torn parsley, basil or mint leaves, for serving (optional)

3 steps

Updated at: Tue, 24 Sep 2024 14:43:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories516.4 kcal (26%)

Total Fat32.9 g (47%)

Carbs16.9 g (6%)

Sugars8.8 g (10%)

Protein40 g (80%)

Sodium395.8 mg (20%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 poundsboneless skinless chicken thighs

patted dry

1 tablespoonItalian seasoning

1 teaspoonscrushed red pepper

salt

1 pintcherry tomatoes

8 ouncesasparagus

trimmed and snapped in half

3 tablespoonsextra-virgin olive oil

½ cuptahini

3 tablespoonsbalsamic vinegar

sugar

parsley

torn, or mint leaves, for serving, optional

basil

Instructions

Step 1

Arrange an oven rack about 6 inches from the broiler and heat broiler to high. Line a sheet pan with foil for easier clean-up. On the sheet pan, toss the chicken with the Italian seasoning, crushed red pepper and a big pinch of salt until evenly coated. Add the tomatoes and green beans to the sheet pan, sprinkle with salt, then drizzle everything with the oil. Toss to coat, then spread into an even layer. Broil until the chicken is cooked through and charred in spots and the tomatoes and green beans are golden, 10 to 14 minutes.

Step 2

Meanwhile, stir together the tahini and vinegar. Add water until pourable (around ⅓ cup, depending on your tahini). Add salt and sugar to taste: If flavors are muted, add salt; if tart, add sugar.

Step 3

Serve the chicken and vegetables drizzled with the balsamic tahini and herbs, if using.