Sheet-Pan Garlic-Tahini Chicken with Roasted Broccoli & Red Peppers
Enjoy tender, slow-cooked chicken breasts coated in a creamy garlic-tahini sauce, paired with perfectly cooked broccoli and red peppers for a delicious, gluten-free meal. This easy slow-cooker recipe is both quick to prep and packed with flavor, making it perfect for busy weeknights.
- 1.5 lbs boneless, skinless chicken breasts
- 3 cups broccoli florets
- 2 medium red bell pepper, sliced
- 1/4 cup tahini
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
In a small bowl, whisk together tahini, olive oil, minced garlic, lemon juice, cumin, smoked paprika, salt, and black pepper to create the sauce.
⏱️ 3 minutesPlace chicken breasts in the bottom of the slow cooker. Pour the garlic-tahini sauce evenly over the chicken.
⏱️ 2 minutesArrange broccoli florets and sliced red bell peppers around the chicken in the slow cooker.
⏱️ 2 minutesCover and cook on HIGH for 25 minutes, or until chicken is cooked through and vegetables are tender.
⏱️ 25 minutes 🌡️ HIGHGarnish with chopped parsley before serving, if desired.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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