Roasted Vegetable and Chicken Sheet Pan with Coconut Tahini Sauce

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Servings 2
Recipe Ingredients:


  • 1/2 red onion, diced
  • 1 medium sweet potato cut into wedges
  • 1 medium acorn squash thinly sliced and rings scooped out
  • 1 pound brussels sprouts, quartered or halved, depending on size
  • 1 pound chicken breast boneless and skinless, cut into large cubes
  • 4 tbsp. avocado oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper



  • 1 tsp. chopped fresh rosemary
  • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Combine vegetables and chicken in a large mixing bowl. Drizzle with oil, and season generously with sea salt and black pepper.
  • Arrange the veggies and chicken onto the baking sheet, and bake for 20-25 minutes, or until chicken is thoroughly cooked and veggies are tender.
  • Meanwhile, prepare the sauce. Whisk together tahini, olive oil, coconut milk, lemon juice, garlic, sea salt, and pepper. Stir until thoroughly combined.
  • When the veggies and chicken are done, drizzle with the tahini sauce, garnish with rosemary, and season with extra sea salt and black pepper as needed.