Chicken and Roasted Asparagus with Tahini Sauce

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 (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.)

1 tsp. poultry seasoning, for rubbing chicken

subheading: Sauce Ingredients:

¼ cup well-stirred Tahini (I adore Soom Tahini, 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.)

¼ to ⅓ cup water

2 T fresh squeezed lemon juice (I use my fresh-frozen lemon juice)

1 T granulated Monkfruit sweetener (or other sweetener of your choice. I find Monkfruit slightly less sweet than other sweeteners so maybe start with 2 tsp. and taste if you're using a different sweetener.)

1 tsp. garlic puree (sold in a jar, also called ground garlic)

2 tsp. soy sauce (use gluten-free soy sauce if needed)

Directions at kalynskitchen.com

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