This recipe is from The Defined Dish. It is packed with flavors and veggies. It’s a go-to for us during Whole30 because it’s so easy. Especially if you prep your veggies ahead of time. Just two sheet pans! Such a dream for cleanup. I also think this would be great with rice and tzatziki sauce if you’re not doing whole 30!

Ingredients:

For the chicken:

• 2 lbs chicken, sliced into strips
• 1 tbsp olive oil
• 2 cloves minced garlic
• 1 tsp salt
• 3/4 tsp pepper
• 1/4 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp cumin
• 1/4 tsp cinnamon
• Grated zest of 1/2 a lemon
• Juice of half a lemon

For the veggies:

• 1 red onion, sliced thinly
• 2 red bell peppers, sliced thinly
• 1 head of cauliflower chopped into florets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 teaspoon oregano

For the lemon tahini

• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp warm water
• 2 tbsp olive oil
• 1 clove minced garlic
• 1/2 tsp honey (skip if whole 30)

Instructions

1. Preheat oven to 400°F. Line 2 baking sheets work parchment paper
2. Slice chicken into strips and season with ingredients listed under “for the chicken”
3. Place chicken on one baking sheet, spread out
4. Coat the veggies with olive oil and toss in salt, pepper, oregano. place on the second baking sheet.
5. Place both baking sheets in the oven for 20 minutes.
6. Meanwhile, in a jar you can shake, combine the ingredients for the lemon tahini drizzle and shake it up. Set aside.
7. Once your chicken comes to temp and your veggies are tender, place them up and top with lemon tahini drizzle and a squeeze of lemon juice.
8. Enjoy!