Ingredients

The following ingredients have 4 Servings
  • 1½ lbs. Boneless, skinless chicken thighs
  • 16 ounces raw cauliflower florets (~1 small head)
  • 2 small zucchini, sliced lengthwise then into ¼-inch thick ‘half moons’
  • 1 medium red onion, thinly sliced
  • 1 medium bell pepper, any color, thinly sliced
  • 6 ounces grape tomatoes (~1 cup)
  • 3 cloves garlic, minced
  • 2 lemons, halved 
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbsp. olive oil, divided 
  • ¼ cup kalamata olives, pitted and halved lengthwise
  • 2 ounces feta cheese, crumbled 
  • 5 ounces fresh spinach and/or arugula for serving
  • Chopped fresh parsley for serving, optional
  • ¼ cup tahini
  • ¼ cup warm water
  • Juice of ½ lemon 
  • Salt to taste

Instruction

  • Preheat the oven to 425℉. Line a large rimmed baking sheet with parchment paper. 
  • Combine the juice of ½ lemon (about 2 Tbsp.) with oregano, basil, garlic powder, onion powder, salt, black pepper, and 1 Tbsp. olive oil. Mix to combine.
  • Place all of the veggies (including garlic) on the baking sheet. Toss the veggies with half of the herbed olive oil mixture. 
  • Place the chicken thighs on top of the veggies and rub them down with the rest of the herbed olive oil mixture. 
  • Nestle two lemon halves, cut side up, into the veggies. 
  • Drizzle and additional 1 Tbsp. olive oil over the chicken and veggies and lemon halves. 
  • Place pan in the preheated oven and bake for 25-30 minutes or until veggies are tender than the chicken registers 165℉ on an instant-read thermometer when inserted in the thickest part. 
  • While the chicken and veggies bake, make the Tahini Sauce by stirring the tahini, warm water, and lemon juice. Add salt to taste. 
  • When the chicken is done, remove the pan from the oven. Sprinkle the olives, parsley, and feta over the veggies and chicken. 
  • Serve over greens with the Tahini Sauce drizzled over the top.