Recipes

Sheet Pan Mediterranean Chicken and Peppers with Lemony Tahini

Name: Sheet Pan Mediterranean Chicken and Peppers with Lemony Tahini
Ingredients: 2 lb boneless skinless chicken breasts (cut into 2-inch chunks); 2 red bell pepper (stemmed, seeded and cut into chunks); 6 cloves garlic (peeled); 1 jar (7oz per jar) sun-dried tomatoes in olive oil; 1 teaspoon oregano; 1 teaspoon smoked paprika; 1 teaspoon sweet paprika; 1½ teaspoons Kosher salt; 1 teaspoon lemon (for zest); ¾ cups tahini (not needed until day of cooking); 1 lemon (for juice) (not needed until day of cooking); 4 oz warm water (not needed until day of cooking) (8oz = 1 cup); ½ teaspoon Kosher salt (not needed until day of cooking)

Kelly McNelis

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Sheet Pan Mediterranean Chicken and Peppers with Lemony Tahini

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Sheet Pan Mediterranean Chicken and Peppers with Lemony Tahini

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