Chicken and Roasted Asparagus with Tahini Sauce (Video)

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Chicken and Roasted Asparagus with Tahini Sauce is an easy amazing low-carb dinner that’s quick enough to make on a week night! And you can use creamy peanut butter for a slightly different take if you don’t want to buy tahini for this recipe.

PIN Chicken and Roasted Asparagus with Tahini Sauce to try it later!

April is the month when I start going crazy with Asparagus Recipes and today I want to remind you about the Chicken and Roasted Asparagus with Tahini Sauce that’s such a tasty idea for a low-carb dinner. Recently I remembered how amazing this is for another Keto chicken breast 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. 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!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Tahini Sauce?

Some people might not be familiar with Tahini (affiliate link) 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 in this recipe, especially if you use the Soom Tahini (affiliate link) that I’m so fond of.

What if you don’t have Tahini Sauce for this recipe?

You can make the sauce with creamy peanut butter if you don’t have tahini sauce, and that version will be equally delicious!

Want more Low-Carb ideas for asparagus?

Check out Low-Carb and Keto Asparagus Recipes or Low-Carb Sheet Pan Meals with Asparagus for lots of good ideas for cooking many people’s favorite spring vegetable.

How to make Chicken and Roasted Asparagus with Tahini Sauce:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Preheat oven to 450F/230C.
Trim asparagus and cut on the diagonal.
Rub chicken with Poultry Seasoning (affiliate link).
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 Sauce (affiliate link) (or peanut butter), water, fresh-squeezed lemon juice, Monkfruit Sweetener (affiliate link) 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 (affiliate link) 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.
Serve hot, with additional sauce to add at the table if desired.

Make it a Low-Carb Meal:

Chicken and Roasted Asparagus and Tahini sauce might be a complete meal for many people. But if you wanted to add something on the side, this would taste great with Kalyn’s Favorite Baby Arugula Salad, Stir-Fried Bok Choy, or Roasted Turnips.

More Asparagus to Celebrate Spring:

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 (see notes)
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. (see notes)
1 tsp. garlic puree (from a jar)
2 tsp. soy sauce (see notes)

Instructions

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

Notes

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.

I adore Soom Tahini (affiliate link) 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 used my fresh-frozen lemon juice. 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. Use Gluten-Free Soy Sauce (affiliate link) for this recipe if necessary.

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

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 333Total Fat: 20gSaturated Fat: 3gUnsaturated Fat: 16gCholesterol: 71mgSodium: 304mgCarbohydrates: 10gFiber: 3gSugar: 2gProtein: 30g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken and Roasted Asparagus with Tahini Sauce is a good dinner idea for any low-carb or Keto diet, and also for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Chicken Recipes or Oven Dinners to find more dinners like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This dinner with chicken and asparagus was first posted in 2007! The recipe was last updated with more information in 2024.

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