Preheat oven to 220°C (425°F). Arrange a rimmed baking sheet with parchment paper or a silicone mat. Preheating the oven and using a hot sheet encourages quick caramelization — that Maillard color on the vegetables adds flavor and texture.

Pat the grilled chicken breasts dry with paper towels and slice each into 1/2-inch thick medallions across the grain. Patting dry removes surface moisture so pieces will rewarm with a light sear instead of steaming; slicing across the grain keeps the texture tender and easy to eat.

Toss the zucchini (200 g), bell peppers (200 g) and asparagus (150 g) with 1 tablespoon olive oil, 1/4 teaspoon smoked paprika, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper on the prepared sheet. Use just enough oil to coat — this helps the veg brown without becoming greasy.

Spread the vegetables in a single layer with space between pieces. Roast in the preheated oven 15–18 minutes, tossing once at the 9-minute mark, until edges are golden-brown and the vegetables are crisp-tender. Spacing and a high oven temperature concentrate heat on the surface so vegetables develop a sweet, roasted flavor instead of becoming mushy.

While the veg roast, make the lemon-tahini dressing: in a small bowl whisk together 2 tablespoons tahini, 2 tablespoons fresh lemon juice, grated garlic, 1/2 teaspoon ground cumin, 2 teaspoons extra-virgin olive oil and a pinch of salt. The tahini will seize and thicken; this is normal because the acid in lemon juice tightens the sesame paste.

Loosen the dressing with 1–2 tablespoons warm water, whisking until it becomes glossy and pourable. Taste and adjust salt, lemon or water. Warming water helps the emulsion relax — you want a creamy, coating sauce that will cling to the chicken and vegetables.

Finish the chicken: heat a medium nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the sliced chicken in a single layer to reheat and pick up color, about 1–2 minutes per side. A quick sear refreshes the grilled flavor and develops a bit of browned crust; avoid long reheating which dries lean chicken out.

Check and remove roasted vegetables when done; if using broccoli instead of asparagus, you may need an extra 3–4 minutes to reach the same caramelization. Transfer vegetables to a bowl and toss immediately with a pinch of salt and a drizzle (about 1 tsp) of olive oil to boost shine and flavor.

Arrange each bowl: divide mixed greens (80 g) between two bowls as the base, add half the roasted vegetables, then fan sliced chicken over the top. Layering warm roasted veg over cool greens creates a pleasing temperature contrast and keeps the leaves from wilting entirely.

Drizzle each bowl with the lemon-tahini dressing (use all or reserve some), grind fresh black pepper to taste, and finish with an extra squeeze of lemon if you like. Serve immediately so the textures — crisp-tender veg, warm chicken, and creamy dressing — remain distinct.