Ingredients:
2 lbs chicken breast
2 red bell peppers
2 yellow onions
1/2 cup tahini
8 oz roasted red peppers
2 tsp salt
1 tsp chopped garlic
1 tsp smoked paprika
Juice from 1 lemon
Directions:
Preheat oven to 350 degrees
Put chicken in a 9"x13" baking dish. Season on all sides with 1 tsp salt
Roughly chop the bell peppers and onions into 1" pieces and add to the baking dish
Put tahini, roasted red peppers, 1 tsp salt, garlic, smoked paprika, and lemon juice into a blender or food processor. Pulse until well combined and creamy. Taste and adjust seasonings as desired
Pour tahini sauce onto the chicken, peppers, and onions. Bake for 30 minutes or until chicken reaches an internal temperature of 165 degrees
Divide into 8 even portions. Refrigerate up to 5 days or freeze up to 3 months
Macros:
Protein- 24g
Fat- 9g
Carbs- 6g
