One-Pan Roasted Tahini Chicken
What makes this dish a gut-friendly option?
This one-pan roasted tahini chicken offers a delightful combination of flavours and gut-friendly ingredients. The chicken thighs provide a rich source of protein, while the sweet potatoes addsa boost of dietary fibre and essential nutrients. The tahini sauce introduces creamy richness and a dose of prebiotics that can support a healthy gut microbiome. And lastly, the fresh mint leaves not only adds a burst of freshness but also offer digestive comfort and soothe the belly. With its balance of protein, fibre, and gut-friendly components, this one-pan roasted tahini chicken is a wholesome and flavourful lunch and dinner option for my IBS and IBD friends.
Ingredients
2 lbs Chicken Thighs (boneless, skin-on)
2 Sweet Potato (large, peeled, cubed)
1 1/3 tbsps Coconut Oil (melted)
1 1/3 tbsps Cumin
Sea Salt & Black Pepper
2 tbsps Tahini
3 tbsps Water
2 tbsps Mint Leaves (fresh, chopped)
Directions
Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
Place the chicken thighs and sweet potato on the prepared baking sheet. Rub the coconut oil, cumin, salt, and pepper into the chicken and sweet potato to coat well. Cook for 20 minutes, tossing the sweet potato halfway through.
Meanwhile, mix the tahini with the water until you get a creamy consistency.
Drizzle the chicken and sweet potato with the tahini sauce and garnish with mint. Enjoy!