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Chicken and Roasted Asparagus with Tahini Sauce

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Chicken and Roasted Asparagus with Tahini Sauce

Chicken and Roasted Asparagus with Tahini Sauce is an easy and amazing dinner idea that's low-carb, Keto, low-glycemic, gluten-free (with gluten-free soy sauce), and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

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I know there have been quite a few Asparagus Recipes in the last few weeks, even Chicken and Asparagus, but this Chicken and Roasted Asparagus with Tahini Sauce was so amazing that I just couldn't imagine waiting any longer to share the updated photos with you. And since I first made this in 2007, I think there's a very good possibility that most of my current readers have never even noticed this back in the archives with a photo that was a bit ho-hum. Am I right?

You might not be familiar with Tahini, which is a paste made from crushed sesame seeds. It's a common ingredient in hummus, baba ghanoush, and many sauces, and is used as a condiment on meat and vegetables in all parts of the middle east. The tahini adds amazing flavor to this sauce, especially if you use the Soom Tahini that I'm so fond of, but if you don't want to buy Tahini for one recipe you can use creamy natural peanut butter instead for a slightly difference sauce that will still be delicious.

The original version of this coated the chicken in flour before browning it, and I couldn't imagine why it wouldn't work without that flour, and it did! And this recipe is as quick and easy as it is delicious. Start roasting the asparagus while you brown the large chicken breasts. Put the chicken on the sheet pan with the sheet pan to finish cooking in the oven while you whisk together the sauce. Slice chicken and arrange on a plate with the roasted asparagus, drizzle some sauce over, and dinner is on the table. If you like asparagus and Middle Eastern flavors this might become one of your new favorites!

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