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1.5 pounds boneless, skinless chicken breast trimmed and patted completely dry, which is what lets it sear instead of steam 1 cup dry brown rice long-grain gives you a fluffier, less sticky result in a bowl 2 cups low-sodium chicken broth cooking the rice in broth instead of water is the difference between a grain base that tastes intentional and one that tastes like filler 1 large sweet potato , peeled and cut into 3/4-inch cubes 2 medium bell peppers , seeded and sliced into 1/2-inch strips 2 cups broccoli florets , cut to uniform size so they roast evenly 3 cups loosely packed baby spinach wilts down to almost nothing in the warm rice 2 tablespoons extra-virgin olive oil , divided between the sheet pan and the chicken 3 cloves garlic , minced and split between the marinade and the vegetables Juice of 1 large lemon , freshly squeezed 1 teaspoon smoked paprika warmth and smoke without heat 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon each salt and black pepper , adjusted after cooking For the tahini drizzle: 2 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon warm water, pinch of salt Instructions Preheat the oven to 425F and line a large rimmed baking sheet with parchment