5.0 from 9 votes
Turkish Chicken and Vegetables + Video
Turkish Chicken and Vegetables is sauteed chicken tenders with roasted vegetables Middle Eastern flavors. This recipe has a one-pan option!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 400 kcal
Course:
Main Course
Cuisine:
Middle Eastern , Turkish
Ingredients
Chicken
- 1½ lbs chicken tenders
- 1 tbsp olive oil
- 2 tbsp Turkish Spice Blend
Vegetables
- 2 cups Brussels sprouts trimmed and halved
- 1 head broccoli or 2 cups florets
- 1 head cauliflower or 2 cups florets
- 2 tbsp olive oil
- 2 tbsp Turkish Spice Blend
- 2 lemons quartered
Garnish
- 1 tbsp sesame seeds
- 1/4 cup basil chopped
Instructions
- Preheat oven to 425°F.
- In a medium size mixing bowl, toss together the chicken, 1 tablespoon olive oil and 2 tablespoons Turkish Spice Blend. Set aside.
- If using whole broccoli and cauliflower, cut into florets. Keep the pieces as similar in size as possible, for even roasting. Toss broccoli, cauliflower, sprouts, and cut lemons in a large mixing bowl with olive oil and 2 tablespoons of Turkish Spice Blend. Place on a lined (foil) roasting pan.
- Roast the vegetables for 20 minutes, then either add the chicken to the sheet pan and continue roasting, or start to saute the chicken tenders in pan on the stove.
- If sauteing, add chicken to a medium skillet over medium heat. Cook for 4-5 minutes per side, depending on size. Vegetables now should have roasted for a total of 30 minutes.
- Remove vegetables (or vegetables and chicken) from oven. Toss the cooked chicken and half the basil with the vegetables and lemon. Transfer onto a platter. Squeeze some of the roasted lemon juice over and top with sesame seeds and remaining chopped basil. Season to taste with kosher salt and serve.
Cup of Yum
Notes
- Sheet pan chicken and vegetables option:
- Rather than having sauteed chicken tenders, you can cook the vegetables and chicken together on sheet pan in the oven.
- Follow directions above for roasting the vegetables.
- After 20 minutes of cook time, remove pan from oven and add seasoned chicken tenders to the pan with vegetables.
- Continue cooking for another 10-15 minutes, or until vegetables are caramelized and chicken tenders are no longer pink in the center.
Nutrition Information
Calories
400kcal
(20%)
Carbohydrates
25g
(8%)
Protein
42g
(84%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
244mg
(10%)
Potassium
1369mg
(39%)
Fiber
12g
(48%)
Sugar
5g
(10%)
Vitamin A
1009IU
(20%)
Vitamin C
133mg
(148%)
Calcium
332mg
(33%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 400
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 25g | 8% |
| Protein | 42g | 84% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 244mg | 10% |
| Potassium | 1369mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 1009IU | 20% |
| Vitamin C | 133mg | 148% |
| Calcium | 332mg | 33% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.