Turkish Chicken and Vegetables is sauteed tenders and roasted vegetables with vibrant flavors. This recipe has a one pan chicken dinner option!

Many of the popular Turkish chicken recipes require cooking on a grill. Chicken kebabs and other grilled chicken meals are fantastic, but what if the weather is bad?

When the weather isn’t cooperative, we simply use an Instant Pot, stove top, or the oven!

Turkish Chicken and Roasted Vegetables

Making sauteed chicken tenders on the stove top and roasting Turkish vegetables in the oven is a great way to ensure that all parts of the meal cook evenly.

Firmer vegetables like cauliflower, broccoli, and Brussels sprouts typically take longer to cook than chicken tenderloins. So, it makes sense to cook them separately.

With two cooking methods, the timing works out perfectly; everything cooks to perfection. The juicy chicken tenders and oven roasted veggies are ready to serve at the same time, and everything is equally delicious!

Seasonings for sauteed chicken tenders

To season the chicken tenders, we use a homemade Turkish spice blend. The Turkish spices we use give the dish a warm but vibrant flavor.

Ingredients like cumin, cayenne and black pepper add a tiny pop of spicy heat while Turkish bay leaf, oregano, and sumac mellow it down and bring balance.

Our spice blend recipe makes a big batch; enough for 24 servings. We love having it on hand, and it keeps well for about six months if you keep it in an airtight container.

That being said, if you just want enough for this chicken recipe, go to the Turkish spice blend recipe card and hover your mouse over the servings. You can change it to 4 and you’ll have exactly what you need!

Ingredients for oven roasted Turkish vegetables

We season the Turkish vegetables with bright citrus flavor from lemons and a bit of olive oil.

The flavors in the Turkish chicken and vibrant vegetables are the perfect combination, creating a delicious, memorable Mediterranean chicken dinner!

CHOOSING THE RIGHT VEGETABLES FOR OVEN ROASTING

So that everything cooks evenly, it’s important to use vegetables with a similar consistency. Here’s what we recommend:

• Cauliflower– You can buy a head and cut it into florets yourself, or buy them already cut. Just avoid using frozen cauliflower florets; they are partially cooked and will end up being mushy after roasting for 30 minutes.
  
• Broccoli– Same scenario here as for the cauliflower. If you’re in a hurry, buying ready to use broccoli florets can be a time saver.
  
• Brussels sprouts– Be sure to clean and trim the ends from Brussel sprouts.

Video: Making Turkish chicken and vegetables

This meal is very simple to make. To see the process from start to finish, watch the video at the bottom of the recipe card.

One pan chicken dinner option

Want a sheet pan chicken and vegetables cooking option?

Rather than making the sauteed chicken tenders and roasted vegetables separately, you can cook everything together on a sheet pan in the oven. It’s simple, and you’ll have one less pan to wash!

1. Start making recipe as written. Follow the directions in the recipe card for preparing and roasting the vegetables.
   
2. Add chicken to pan of partially cooked vegetables. Then, after 20 minutes of cook time, remove the sheet pan from the oven and add the seasoned chicken tenders to the pan of vegetables.
   
3. Continue cooking for another 10-15 minutes, or until vegetables are caramelized and chicken tenders are no longer pink in the center.

What to serve with sauteed chicken tenders

With a healthy meal like this one on the table, you’ll have plenty of protein and fresh vegetables. Great sides to serve along with it would be whole grains.

Consider adding a basket of Lavash flatbread or Khubz (whole wheat pita bread). Another tasty and healthy option would be a grain like lentils and rice or basmati rice pilaf.