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Kalyn's Kitchen

Low-Carb Chicken and Roasted Asparagus with Tahini Sauce (Video)

Low-Carb Chicken and Roasted Asparagus with Tahini Sauce is an easy and amazing dinner idea that’s quick enough to make on a week night! And this recipe is also Keto, low-glycemic, gluten-free (with gluten-free soy sauce), and South Beach Diet friendly. Use Chicken Recipes to find more dinners like this one.

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Watch the Video to see if you might like to make
Low-Carb Chicken and Roasted Asparagus with Tahini Sauce!

Low-Carb Chicken and Roasted Asparagus with Tahini Sauce found on KalynsKitchen.com.

April is the month when I start going crazy with Asparagus Recipes and today I want to remind you about this Low-Carb Chicken and Roasted Asparagus with Tahini Sauce! I updated these photos a few years ago  and recently I remembered how amazing this is for another quick low-carb chicken 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. (You can use creamy peanut butter if you don’t have tahini.) 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!

Some people 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 the 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 definitely make this recipe with creamy natural peanut butter instead for a slightly difference sauce that will still be delicious.

Low-Carb Chicken and Roasted Asparagus with Tahini Sauce found on KalynsKitchen.com.

(This is just a summary of the steps. See the complete recipe below.) Preheat oven to 450F/230C. Trim asparagus and cut on the diagonal. Rub chicken with poultry seasoning. 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 (or peanut butter), water, fresh-squeezed lemon juice, granulated Monkfruit sweetener (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 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.

Low-Carb Chicken and Roasted Asparagus with Tahini Sauce found on KalynsKitchen.com.

Serve hot, with additional sauce to add at the table if desired.

Make it a Meal:

Low-Carb 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.

More Asparagus to Celebrate Spring:

20 Favorite Low-Carb Asparagus Recipes ~ Kalyn’s Kitchen
The Perfect Pantry’s 101 Favorite Asparagus Recipes ~ The Perfect Pantry
Low-Carb Sheet Pan Meals with Asparagus ~ Kalyn’s Kitchen
30 Amazing Asparagus Recipes ~ A Family Feast
The Best Easy Gluten-Free Asparagus Recipes~ Cupcakes and Kale Chips
Chicken and Asparagus with Three Cheeses ~ Kalyn’s Kitchen

Low-Carb Chicken and Roasted Asparagus with Tahini Sauce

Low-Carb Chicken and Roasted Asparagus with Tahini Sauce is an easy and amazing dinner.

Ingredients:

Ingredients:

  • 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 (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.)
  • 1 tsp. poultry seasoning, for rubbing chicken

Sauce Ingredients:

  • 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. (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.)
  • 1 tsp. garlic puree (sold in a jar, also called ground garlic)
  • 2 tsp. soy sauce (use gluten-free soy sauce if needed)

Directions:

  1. Preheat oven to 450 F. Make sure asparagus is washed if needed, then break one piece to see where the woody stalk starts.
  2. Cut each piece off at that point and discard ends, then cut asparagus on the diagonal in two inch pieces.
  3. Trim all visible fat and tendons from chicken breast, then rub chicken on both sides with poultry seasoning.
  4. Toss asparagus with 1 tablespoon of olive oil, salt, and pepper, and arrange on roasting pan.
  5. Put asparagus into oven at the same time you start browning chicken.
  6. Heat 2 tsp. olive oil in heavy pan over medium-high heat.
  7. Add chicken, and brown about 4 minutes on first side, until nicely brown, then turn chicken and cook 2-3 minutes on second side.
  8. 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.
  9. 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.
  10. While chicken and asparagus finish roasting, whisk together the Tahini (or peanut butter), water, lemon juice, granulated Monkfruit sweetener 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 to buzz this together.)
  11. Start with 1/4 cup water, then check the thickness and taste to see if you want to add a bit more water.
  12. When asparagus and chicken are done, remove from oven.
  13. Let chicken rest 2-3 minutes on the cutting board, then cut crosswise into thick slices.
  14. Serve Low-Carb Chicken and Roasted Asparagus with Tahini with a small amount of sauce drizzled over, with any extra sauce served on the side.

Notes:

I adore Soom Tahini, 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 use my fresh-frozen lemon juice.

Recipe adapted from Epicurious.com, with ingredients and preparation method adjusted by Kalyn to be lower in carbs.

All images and text ©

Low-Carb Chicken and Roasted Asparagus with Tahini Sauce found on KalynsKitchen.com.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Low-Carb 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 South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Low-Carb Chicken and Roasted Asparagus with Tahini Sauce found on KalynsKitchen.com

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21 comments on “Low-Carb Chicken and Roasted Asparagus with Tahini Sauce (Video)”

  1. Looks like dinner tonight! Can’t wait to try it!!! Lucky for me my kids love Asparagus as much as I do!!!

  2. This is so good. Makes me want to eat it through the screen. Amazing read and very well described.

  3. Pingback: Keto Dinner Ideas - Must-Try Keto Recipes for Dinner

  4. We made this for dinner tonight and our entire enjoyed it. So delicious! Thanks, Kalyn!

  5. 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! 🙂

  6. seeing all our wonderful dishes with asparagus I might be tempted to overcome my aversion to aspargus and try one of them.

  7. 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!

  8. 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.

  9. 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.

  10. 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…

  11. 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!

  12. 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!

  13. 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.
    Bev C

  14. 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 🙂

  15. Never would have thought of a tahini sauce with asparagus, but it sounds good.

  16. 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! 🙂

  17. Lydia, that sounds so wonderful.

    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.

  18. 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!

  19. It will be 4-6 weeks before we start buying our asparagus at Falls Creek Farm in Connecticut. What a wonderful experience; they sort into 5 sizes (by diameter), and you buy spears that were picked early on the morning of your visit. There is nothing better!

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