Chicken and Veggie Sheet Pan Dinner with Tahini Dipping Sauce
In The Refrigerated Meat Case
PERDUE® Refrigerated Breaded Chicken Breast Strips
PREP TIME: 5min COOK TIME: 25min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 3g||15%|
|Total Carbs 25g||8%|
|Dietary Fiber 4g||16%|
|Vitamin A 0%|
|Vitamin C 10%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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
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.
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.
In a small bowl, whisk together the tahini, water, lemon juice, olive oil salt, black pepper and garlic powder
Transfer chicken and vegetables to a serving platter and serve with tahini dipping sauce.
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