Sheet Pan Curried Chicken & Tahini Dressing

5 from 5 votes

Make a simple and healthy dinner with this quick sheet pan curried chicken that comes with a creamy tahini dressing.

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Indian

Servings:

Calories: 1709kcal

¼ cup olive oil or ghee, or fat/oil of your choice
1.5 lbs chicken chicken breast or thighs, skin-on or off doesn' matter, cut into small cubes
2 tablespoons red harissa sauce
1 tablespoon curry powder
2 tablespoons honey
2 sweet potatoes
1 can lentils
1 can corn or fresh
1 yellow onion chopped small
2 small pepperoncini or other pepper you like
2 cloves garlic
1 lemon sliced
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper

Preheat the oven to 425º degrees Fahrenheit.
As the oven preheats, prep all your vegetables and meat and gather the necessary ingredients.
Add the chicken, olive oil (or ghee), Harissa, curry powder, honey, and a pinch of salt and pepper onto a large baking sheet and toss them together until well combined.
Add the sweet potatoes, lentils, corn, onion, peppers, and garlic to the baking sheet with the chicken and toss together again, ensuring all the ingredients are mixed and coated with the seasonings.
Spread out all the ingredients evenly on the pan. Place the slices of lemon and butter throughout the pan.
Bake in the oven for 30-40 minutes until chicken and potatoes are cooked, tossing halfway through to ensure even baking.
As the sheet pan chicken is baking — make the homemade dressing and keep it refrigerated until use.

In a large bowl, combine all the dressing ingredients: tahini, water, lemon juice, honey, garlic powder, and cilantro. Mix until combined, adding more water until you reach your desired consistency
Remove the baking sheet from the oven when finished baking. Drizzle dressing over the ingredients and serve over rice if you desire.
It’s especially yummy with pita chips or toasted naan triangles brushed with melted garlic butter.

This is a great meal prep and freezer meal.

Storage & Freezing

Store in an airtight container in the refrigerator for up to 5 days.

Freeze up to 3 months.