Ingredients

The following ingredients have 4 Servings
  • 1½ lbs chicken tenders
  • 1 tbsp olive oil
  • 2 tbsp Turkish Spice Blend
  • 2 cups brussels sprouts (trimmed and halved)
  • 1 head broccoli (or 2 cups florets)
  • 1 head cauliflower (or 2 cups florets)
  • 2 tbsp olive oil
  • 2 tbsp Turkish Spice Blend
  • 2 lemons (quartered)
  • 1 tbsp sesame seeds
  • 1/4 cup basil (chopped)

Instruction

  • Preheat oven to 425°F.
  • In a medium size mixing bowl, toss together the chicken, 1 tablespoon olive oil and 2 tablespoons Turkish Spice Blend. Set aside.
  • If using whole broccoli and cauliflower, cut into florets. Keep the pieces as similar in size as possible, for even roasting. Toss broccoli, cauliflower, sprouts, and cut lemons in a large mixing bowl with olive oil and 2 tablespoons of Turkish Spice Blend. Place on a lined (foil) roasting pan.
  • Roast the vegetables for 20 minutes, then either add the chicken to the sheet pan and continue roasting, or start to saute the chicken tenders in pan on the stove.
  • If sauteing, add chicken to a medium skillet over medium heat. Cook for 4-5 minutes per side, depending on size. Vegetables now should have roasted for a total of 30 minutes.
  • Remove vegetables (or vegetables and chicken) from oven. Toss the cooked chicken and half the basil with the vegetables and lemon. Transfer onto a platter. Squeeze some of the roasted lemon juice over and top with sesame seeds and remaining chopped basil. Season to taste with kosher salt and serve.