Ingredients
- 2lbs boneless, skinless chicken tenders
- 1 lb large, whole carrots
- 1 lb Brussel sprouts
- 1/2 tsp curry
- 1/2 tsp garlic powder, divided
- 1/8 tsp paprika
- 3/4 tsp sea salt, divided
- 3/4 tsp pepper, divided
- 2 Tbsp avocado or olive oil, divided
- 2 Tbsp of tahini, divided
- Preheat your oven to 400 degrees.
- Wash and peel your carrots and place in a bowl. Wash the Brussel sprouts, dry and cut in half. Place them into another bowl. Finally, take the chicken out of the package and dump into a third bowl.
- Prepare three baking sheets lined with parchment paper.
- Drizzle 2 teaspoons of oil in each bowl.
- To the chicken, add 1/4 teaspoon of salt, 1/4 tsp of pepper, 1/4 teaspoon of garlic powder, and 1/8 teaspoon of paprika.
- To the carrots, add 1/2 teaspoon if curry, 1/4 teaspoon of salt, 1/4 tsp of pepper, and 1/4 teaspoon of garlic powder.
- To the Brussels, add 1/4 teaspoon of salt and 1/4 tsp of pepper.
- Mix all of the contents in the bowls to coat the chicken, carrots, and Brussels well.
- Dump each bowl out onto a separate baking sheet and place in the oven.
- Remove the chicken after 30 minutes.
- Remove the Brussels after 40 minutes.
- Remove the carrots after 60 minutes
- Mix the roasted components up and drizzle with 2 teaspoons of tahini per serving.
