Recipe Library
Sheet-Pan Harissa Chicken & Vegetables
Juicy chicken breasts roast with cauliflower florets and colorful bell peppers, their edges turning golden and tender in a gentle harissa glaze. A cool yogurt sauce swirled with lemon and mint offers a bright, creamy finish that balances the warm spice.
- Total
- 45 min
- Prep
- 10 min
- Cook
- 35 min
- Serves
- 4
Nutrition per Serving
- Calories
- 314
- Protein
- 32g
- Carbs
- 16g
- Fat
- 14g
- Fiber
- 5g
- Sugar
- 9g
- Sodium
- 461mg
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
- 1/4 teaspoon kosher salt, plus 1/2 teaspoon, divided
- 2 teaspoons harissa paste, plus 1/2 teaspoon, divided
- 1 teaspoon brown sugar
- 1 clove garlic, minced
- 2 8-ounce boneless, skinless chicken breasts
- 1/2 cup whole-milk plain Greek yogurt
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon minced fresh mint
- 1 teaspoon minced fresh parsley
- 1/8 teaspoon ground pepper
Instructions
- Preheat oven to 400 degrees F. Toss cauliflower and peppers with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Spread in a single layer on a large rimmed baking sheet; roast for 15 minutes.
- Meanwhile, combine 2 teaspoons harissa paste, brown sugar, garlic and the remaining 1 tablespoon oil and 1/2 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 degrees F, about 20 minutes.
- Combine yogurt, the remaining 1/2 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.