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Sheet Pan Cilantro Chicken
with Shawarma-Spiced Vegetables & Tahini Sauce
50 MIN
2
Servings
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.
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Wellness Details Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Carb Conscious
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NutritionPER SERVING
-
Calories800 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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½ lb Sweet Potato
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1 Red Onion
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2 Tbsps Tahini
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¼ cup Cilantro Sauce
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1 Tbsp Sherry Vinegar
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1 oz Dried Medjool Dates
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2 Tbsps Sliced Roasted Almonds
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¼ cup Labneh Cheese
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1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
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1 Poblano Pepper
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
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