Sheet Pan Mediterranean Chicken with Feta Salad and Tahini Sauce

Ingredients

• 2 pounds chicken breast, cut in half
• 2 tablespoons olive oil, divided
• Juice and zest of 1 lemon
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 2 teaspoons fine kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 pound mini golden potatoes, cut into 1-inch pieces
• 2 red bell peppers, membrane and seeds removed then thinly sliced
• 1/2 pound green beans
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green onions
• 8 ounces feta cheese, crumbled
• 1/4 cup chopped dill pickles
• 1 tablespoon pickle brine
• 1/4 teaspoon black pepper
• 1/2 cup tahini
• 2 teaspoons honey
• Zest of 1 lemon
• 1/4 teaspoon garlic powder
• 1/2 teaspoon fine kosher salt