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.