Chicken and Roasted Asparagus with Tahini Sauce (Video)
Chicken and Roasted Asparagus with Tahini Sauce is an easy amazing low-carb dinner that’s quick enough to make on a week night! And you can use creamy peanut butter for a slightly different take if you don’t want to buy tahini for this recipe.
PIN Chicken and Roasted Asparagus with Tahini Sauce to try it later!
April is the month when I start going crazy with Asparagus Recipes and today I want to remind you about the Chicken and Roasted Asparagus with Tahini Sauce that’s such a tasty idea for a low-carb dinner. I updated these photos a few years ago and recently I remembered how amazing this is for another Keto chicken breast dinner idea! Trust me, this is so, so tasty!
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 asparagus 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 quick dinner with chicken, roasted asparagus, and tahini sauce might become one of your new go-to dinners!
What ingredients do you need for this recipe?
- olive oil
- salt and pepper
- boneless, skinless chicken breasts
- Poultry Seasoning (affiliate link)
- Tahini Sauce (affiliate link)
- fresh squeezed lemon juice, I used my fresh-frozen lemon juice
- Monkfruit Sweetener (affiliate link) or other sweetener of your choice
- garlic puree or Minced Garlic (affiliate link) from a jar
- soy sauce
What is Tahini?
Some people might not be familiar with Tahini (affiliate link) 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 the sauce in this recipe, especially if you use the Soom Tahini (affiliate link) that I’m so fond of.
What if you don’t have Tahini Sauce for this recipe?
You can make the sauce with creamy peanut butter if you don’t have tahini sauce, and that version will be equally delicious!
Want more Low-Carb ideas for asparagus?
Check out Low-Carb and Keto Asparagus Recipes or Low-Carb Sheet Pan Meals with Asparagus for lots of good ideas for cooking many people’s favorite spring vegetable.
How to make Chicken and Roasted Asparagus with Tahini Sauce:
(See the complete printable recipe below, including nutritional information.)
- Preheat oven to 450F/230C.
- Trim asparagus and cut on the diagonal.
- Rub chicken with Poultry Seasoning (affiliate link).
- Toss asparagus with olive oil, salt, and pepper, and arrange in a single layer on the baking sheet.
- Put asparagus in the oven at the same time as you heat some olive oil in a non-stick pan and start browning the chicken over medium-high heat, top side down.
- When the first side is brown, turn chicken over and cook on the second side.
- Put chicken on the pan with the asparagus and let it continue to roast.
- While that cooks whisk together the Tahini Sauce (affiliate link) (or peanut butter), water, fresh-squeezed lemon juice, Monkfruit Sweetener (affiliate link) or sweetener of your choice, garlic puree, and soy sauce to make the sauce.
- Cook asparagus about 10 minutes longer after you add the chicken to the sheet pan.
- When asparagus is done to your liking, use an instant read meat thermometer (affiliate link) to be sure the chicken has reached a temperature of 165F/75C. (The temperature will go up as you let chicken rest a few minutes.)
- Cut chicken into thick slices, arrange on a plate with asparagus, and drizzle some sauce over.
- Serve hot, with additional sauce to add at the table if desired.
Make it a Low-Carb Meal:
Chicken and Roasted Asparagus and Tahini sauce might be a complete meal for many people. But if you wanted to add a salad on the side, this would taste great with Kalyn’s Favorite Baby Arugula Salad, Stir-Fried Bok Choy, or Roasted Turnips.
More Asparagus to Celebrate Spring:
Chicken and Asparagus with Three Cheeses
Easy Cheesy Baked Ham and Asparagus
Chicken and Roasted Asparagus with Tahini Sauce
Chicken and Roasted Asparagus with Tahini Sauce is an easy and amazing low-carb dinner.
- 1 lb. asparagus, cut in 2 inch pieces
- 1 T + 2 tsp.olive oil
- small amount of salt and pepper, to season asparagus
- 2 very large boneless, skinless chicken breasts (see notes)
- 1 tsp. poultry seasoning, for rubbing chicken
- 1/4 cup well-stirred Tahini (see notes)
- 1/4 – 1/3 cup water
- 2 T fresh squeezed lemon juice (see notes)
- 1 T granulated Monkfruit sweetener or other sweetener of your choice. (see notes)
- 1 tsp. garlic puree (from a jar)
- 2 tsp. soy sauce (see notes)
- Preheat oven to 450 F. Make sure asparagus is washed if needed, then break one piece to see where the woody stalk starts.
- Cut each piece off at that point and discard ends, then cut asparagus on the diagonal in two inch pieces.
- Trim all visible fat and tendons from chicken breast, then rub chicken on both sides with poultry seasoning.
- Toss asparagus with 1 tablespoon of olive oil, salt, and pepper, and arrange on roasting pan.
- Put asparagus into oven at the same time you start browning chicken.
- Heat 2 tsp. olive oil in heavy pan over medium-high heat.
- Add chicken, and brown about 4 minutes on first side, until nicely brown, then turn chicken and cook 2-3 minutes on second side.
- Put chicken on the sheet pan with the asparagus and let chicken and asparagus roast about 10 minutes longer, or until asparagus is done to your liking and the chicken has reached 165F/75 C on an instant read meat thermometer (affiliate link).
- If you don’t have a meat thermometer, the chicken should feel firm, but not hard, to the touch when you press down with your fingers.
- While chicken and asparagus finish roasting, whisk together the Tahini (or peanut butter), water, lemon juice, Monkfruit Sweetener (affiliate link)or sweetener of your choice, garlic, and soy sauce. (If the Tahini was extra thick you could use the small bowl of an immersion blender (affiliate link) to buzz this together.)
- Start with 1/4 cup water, then check the thickness and taste to see if you want to add a bit more water.
- When asparagus and chicken are done, remove from oven.
- Let chicken rest 2-3 minutes on the cutting board, then cut crosswise into thick slices.
- Serve Chicken and Roasted Asparagus with Tahini with a small amount of sauce drizzled over, with extra sauce served on the side.
We used chicken breasts that were nearly 10 oz. but if you don’t find any that large just use three or even four smaller ones. Cooking time will be a little less if the chicken breasts are smaller.
I adore Soom Tahini (affiliate link) but any Tahini will work in this recipe or you can even use smooth natural peanut butter if you don’t want to buy Tahini. I used my fresh-frozen lemon juice. I find Monkfruit slightly less sweet than other sweeteners so maybe start with 2 tsp. and taste it if you’re using a different sweetener. Use Gluten-Free Soy Sauce (affiliate link) for this recipe if necessary.
Recipe adapted from Epicurious.com, with ingredients and preparation method adjusted by Kalyn to be lower in carbs.
Amount Per Serving: Calories: 333Total Fat: 20gSaturated Fat: 3gUnsaturated Fat: 16gCholesterol: 71mgSodium: 304mgCarbohydrates: 10gFiber: 3gSugar: 2gProtein: 30g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken and Roasted Asparagus with Tahini Sauce is a good dinner idea for any low-glycemic or low-carb diet, including any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Chicken Recipes or Oven Dinners to find more dinners like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
21 Comments on “Chicken and Roasted Asparagus with Tahini Sauce (Video)”
I only used asparagus in rice before, but now yum yum!! For sure this is something I’m going to cook soon!! Thank you 🙂 Chicken + Asparagus (never thought that)
Hope you enjoy!
Looks like dinner tonight! Can’t wait to try it!!! Lucky for me my kids love Asparagus as much as I do!!!
Lucky you having kids who like asparagus! Hope you enjoy Heather!
This is so good. Makes me want to eat it through the screen. Amazing read and very well described.
Thanks, hope you will try it!
We made this for dinner tonight and our entire enjoyed it. So delicious! Thanks, Kalyn!
Well, I count the days till we get yummy fresh asparagus here, like lydia mentioned. There´s no halting then and day after day aparagus, till it´s finally over after six weeks. Thanks for the recipe Kalyn! 🙂
seeing all our wonderful dishes with asparagus I might be tempted to overcome my aversion to aspargus and try one of them.
This has got to be a home run since I love chicken, asparagus and tahini! We are actually at the beginning of wild asparagus season, and are looking forward to lots of delicious stems!
Andrea, your hummus looks great, and you’re very welcome!
Katie, I am quite captivated by the idea of violet asparagus. Do blog about it, I’ve never seen it.
Nupur, I agree, Tahini is just delicious. I love your idea of adding a bit of cumin to the tahini sauce too.
Soy sauce definitely adds a lovely flavor dimension to the tahini sauce! YAY for tahini 🙂 Thanks for all the links, Kalyn. I’ll be using my jar of tahini to make all those delicious recipes.
Okay, 3 favorites but I never thought about baking them together – great recipe!
And, (drum roll, please) I found the first asparagus of the year at the market today! Yippee!!!
It’s not green (Green is very hard to find here) but violet, which is my next favorite. I can see some posts in the future…
This sounds really good, and I can’t wait to get my hands on some yummy spring asparagus. Thanks for linking to my hummus recipe!
Anh, yes you’re on the opposite end of asparagus season, sorry!
Melting wok, I didn’t realize it was similar to Chinese sesame paste, but I bet you are right.
BevC, Thank you for the great tip for drizzling, what a great idea. I’ll get some of those for sure!
A Drizzling tip – you know those red and yellow plastic squeeze bottles in which they serve ketchup and mustard in classic ‘diners’? Get a couple of those and use them for drizzling sauces – you can adjust the size of the hole easily with a pair of scissors and have a container for thicker sauces and a separate one for thin sauces.
tahini is new to me, now that you described it, its good to know that its similarity with chinese sesame paste that we used for the traditional chinese sesame chicken..ah..more asparagus, lovely 🙂
Asha, I think you’d like it if you like sesame flavor. I LOVE tahini. I’m glad the commenting suggestion is helping. I was so happy when I learned how to do it.
Never would have thought of a tahini sauce with asparagus, but it sounds good.
Kalyn, this does look great! The aparagus season is behind us now, which means aparagus is getting expensive. Must wait until next year to eat as much as possible! 🙂
Looks delicious.I bought some Asparagus,was thinking what to do with these,got it!:))
Thank you for your advice about commenting,lot of them are using it to get in the blogs to comment now!