Sesame seeds, those petite protein powerhouses, make their way into a three-ingredient chicken marinade with tahini – a pureed sesame spread found in the grocery store next to the peanut butter.
|1/2 cup tahini||8 large carrots, peeled and chopped into 1/2-inch rounds|
|1/4 cup + 2 Tbs honey, divided||2 Tbs unsalted butter|
|3 Tbs olive oil||1 Tbs sesame seeds|
|4 boneless, skinless chicken breasts||Kosher salt|
Pour the tahini, 1/4 cup honey, and 2 tablespoons olive oil into a gallon-size zip-top bag. Add the chicken breasts and toss to coat completely with the marinade. Refrigerate for at least 4 hours.
Preheat the oven to 400. Line two rimmed baking sheets with parchment paper or foil.
Toss the carrots with the remaining tablespoon olive oil and spread evenly on one prepared baking sheet.
Remove the chicken breasts from the marinade and place on the second baking sheets.
Roast the chicken for 15-20 minutes, until the chicken breasts are fully cooked and register 165 on a meat thermometer. Let rest for 5 minutes. Roast the carrots for 25-30 minutes, until tender and slightly caramelized. During the final five minutes of cooking (i.e., when the chicken comes out of the oven to rest), stir the unsalted butter, remaining 2 tablespoons honey, and sesame seeds into the carrots. The butter will melt quickly on the baking sheet.
Return the carrots to the oven to fully melt the butter and caramelize the vegetables.
Garnish the chicken with a shake of extra sesame seeds before serving if desired.
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