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closeup: Greek roasted vegetables and sesame chicken tenders
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5 from 3 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 Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: main dishes
Cuisine: Middle Eastern, Turkish
Servings: 4
Author: Kevin




  • 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


  • 1 tbsp sesame seeds
  • 1/4 cup basil chopped


  • 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.



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.
  1. Follow directions above for roasting the vegetables.
  2. After 20 minutes of cook time, remove pan from oven and add seasoned chicken tenders to the pan with vegetables.
  3. Continue cooking for another 10-15 minutes, or until vegetables are caramelized and chicken tenders are no longer pink in the center.


Calories: 400kcal | Carbohydrates: 25g | Protein: 42g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 244mg | Potassium: 1369mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1009IU | Vitamin C: 133mg | Calcium: 332mg | Iron: 8mg