Sheet-Pan Harissa Chicken & Vegetables

This one-pan dinner gets a hit of flavorful heat from harissa, a popular North African chile-and-garlic paste. Harissa paste from a tube is used for this recipe. It has a concentrated chile flavor that makes an excellent spice rub for chicken and adds a subtle punch of heat to a refreshing herbed yogurt sauce.

Prep/Cook Time: 45 Minutes, Servings: 4

Ingredients

• 4 cups white or purple cauliflower florets
• 4 cups sliced red, orange and/or yellow bell peppers
• 3 tablespoons extra-virgin olive oil, divided
• ¼ teaspoon kosher salt plus ½ teaspoon, divided
• 2 teaspoons harissa paste plus ½ teaspoon, divided
• 1 teaspoon brown sugar
• 1 clove garlic, minced
• 2 8-ounce boneless, skinless chicken breasts
• ½ cup plain Greek yogurt
• 1 teaspoon lemon zest
• 2 tablepoons lemon juice
• 1 teaspoon minced fresh mint
• 1 teaspoon minced fresh parsley
• ⅛ teaspoon ground pepper

Directions

1. Preheat oven to 400°F. Toss cauliflower and peppers with 2 tablespoons oil and ¼ teaspoon salt in a large bowl. Spread in a single layer on a large rimmed baking sheet; roast for 15 minutes.
2. Meanwhile, combine 2 teaspoons harissa paste, brown sugar, garlic and the remaining 1 tablespoon oil and ½ teaspoon salt in a small bowl. Rub chicken all over with the harissa mixture. Stir the vegetables, then add the chicken to the pan. Roast until a thermometer inserted into the thickest part of the chicken registers 165°, about 20 minutes.
3. Combine yogurt, the remaining ½ teaspoon harissa paste, lemon zest and juice, mint, parsley and pepper in a small bowl. Drizzle the sauce over the chicken and vegetables or serve on the side for dipping.

Nutritional Information

Per Serving: 314 Calories, Total Fat: 14 g, Saturated Fat: 2 g, Cholesterol: 84 mg, Carbohydrates: 16 g, Fiber: 5 g, Total Sugars: 9 g, Added Sugars: 1 g, Protein: 32 g, Sodium: 461 mg, Potassium: 1014 mg, Iron: 2 mg, Folate: 131 mcg, Calcium: 74 mg, Vitamin A: 3619 IU, Vitamin C: 204 mg

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