Sheet Pan Cilantro Chicken with Shawarma-Spiced Vegetables & Tahini Sauce
Easy Prep & Cleanup

Sheet Pan Cilantro Chicken

with Shawarma-Spiced Vegetables & Tahini Sauce

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Chefs! To start the new year off with a clean slate, we’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, for irresistibly tender results, we’re using a mix of creamy labneh and cilantro sauce as a marinade for our chicken, which roasts alongside a trio of hearty vegetables—all topped with a drizzle of rich tahini sauce, crunchy almonds, and sweet dates.
CLICK FOR RECIPE CARD

Get Cooking

Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Sheet Pan Cilantro Chicken with Shawarma-Spiced Vegetables & Tahini Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ lb Sweet Potato
  • 1 Red Onion
  • 2 Tbsps Tahini
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Sherry Vinegar
  • 1 oz Dried Medjool Dates
  • 2 Tbsps Sliced Roasted Almonds
  • ¼ cup Labneh Cheese
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 Poblano Pepper
time-saving
tips & techniques
Prepare & marinate the chicken
1 Prepare & marinate the chicken

Place an oven rack in the center of the oven; preheat to 450°F. In a large bowl, combine the labneh and cilantro sauce. Taste, then season with salt and pepper if desired. Transfer half the creamy cilantro sauce to a separate small bowl and set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the large bowl of remaining creamy cilantro sauce; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Wash and dry the fresh produce. Medium dice the sweet potato. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Pit and roughly chop the dates. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling.

Roast the vegetables & chicken
3 Roast the vegetables & chicken

Transfer the diced sweet potato, onion wedges, and diced pepper to a sheet pan; drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an  even layer on one side of the sheet pan. Roast 6 minutes. Leaving the oven on, remove from the oven. Carefully transfer the marinated chicken (letting any excess marinade drip off) to the other side of the sheet pan of partially roasted vegetables. Return to the oven and roast 19 to 21 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.*

*An instant-read thermometer should register 165°F.

Make the tahini sauce & serve your dish
4 Make the tahini sauce & serve your dish

Meanwhile, in a bowl, whisk together the tahini, half the vinegar (you will have extra), 1 tablespoon of olive oil, and 1 tablespoon of water; season with salt and pepper. (If the sauce is too thick, gradually whisk in up to 2 additional tablespoons of water to reach your desired consistency.) Serve the roasted chicken topped with the reserved creamy cilantro sauce. Drizzle the roasted vegetables with the tahini sauce and garnish with the chopped dates and almonds. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & marinate the chicken
1 Prepare & marinate the chicken

Place an oven rack in the center of the oven; preheat to 450°F. In a large bowl, combine the labneh and cilantro sauce. Taste, then season with salt and pepper if desired. Transfer half the creamy cilantro sauce to a separate small bowl and set aside for serving. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the large bowl of remaining creamy cilantro sauce; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

2 Prepare the remaining ingredients

Wash and dry the fresh produce. Medium dice the sweet potato. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Pit and roughly chop the dates. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling.

Prepare the remaining ingredients
Roast the vegetables & chicken
3 Roast the vegetables & chicken

Transfer the diced sweet potato, onion wedges, and diced pepper to a sheet pan; drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an  even layer on one side of the sheet pan. Roast 6 minutes. Leaving the oven on, remove from the oven. Carefully transfer the marinated chicken (letting any excess marinade drip off) to the other side of the sheet pan of partially roasted vegetables. Return to the oven and roast 19 to 21 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.*

*An instant-read thermometer should register 165°F.

4 Make the tahini sauce & serve your dish

Meanwhile, in a bowl, whisk together the tahini, half the vinegar (you will have extra), 1 tablespoon of olive oil, and 1 tablespoon of water; season with salt and pepper. (If the sauce is too thick, gradually whisk in up to 2 additional tablespoons of water to reach your desired consistency.) Serve the roasted chicken topped with the reserved creamy cilantro sauce. Drizzle the roasted vegetables with the tahini sauce and garnish with the chopped dates and almonds. Enjoy!

Make the tahini sauce & serve your dish