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  • Sara Carr Fitness

Chicken With Roasted Red Pepper Tahini Sauce


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


  1. Preheat oven to 350 degrees

  2. Put chicken in a 9"x13" baking dish. Season on all sides with 1 tsp salt

  3. Roughly chop the bell peppers and onions into 1" pieces and add to the baking dish

  4. 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

  5. Pour tahini sauce onto the chicken, peppers, and onions. Bake for 30 minutes or until chicken reaches an internal temperature of 165 degrees

  6. Divide into 8 even portions. Refrigerate up to 5 days or freeze up to 3 months


Protein- 24g

Fat- 9g

Carbs- 6g

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