Healthy Sesame and Honey Chicken and Carrots

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.

Casey Barber

Healthy Sesame and Honey Chicken and Carrots

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    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


    Prep: 20 min Total:
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    • 1

      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.

    • 2

      Preheat the oven to 400. Line two rimmed baking sheets with parchment paper or foil.

    • 3

      Toss the carrots with the remaining tablespoon olive oil and spread evenly on one prepared baking sheet.

    • 4

      Remove the chicken breasts from the marinade and place on the second baking sheets.

    • 5

      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.

    • 6

      Return the carrots to the oven to fully melt the butter and caramelize the vegetables.

    • 7

      Garnish the chicken with a shake of extra sesame seeds before serving if desired.

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