Sheet-Pan Harissa Chicken & Vegetables

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This one-pan dinner gets a hit of flavorful heat from harissa, the popular North African chile-and-garlic paste. We use harissa paste from a tube for this recipe. It's got 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.

Casey Barber

Updated on April 19, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Jessica Ball, M.S., RD

Prep Time:

10 mins

Additional Time:

35 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Diabetes-Friendly Nut-Free Healthy Aging Healthy Immunity Low-Sodium High-Blood Pressure Soy-Free Heart-Healthy High-Protein Egg-Free Gluten-Free

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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 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
½ cup whole-milk plain Greek yogurt
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon minced fresh mint
1 teaspoon minced fresh parsley
⅛ teaspoon ground pepper

Directions

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.

Originally appeared: EatingWell.com, March 2020

Nutrition Facts (per serving)

314	Calories
14g	Fat
16g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. chicken, 1 1/4 cups vegetables & about 2 Tbsp. yogurt sauce each
Calories 314
% Daily Value *
Total Carbohydrate 16g	6%
Dietary Fiber 5g	17%
Total Sugars 9g
Added Sugars 1g	2%
Protein 32g	64%
Total Fat 14g	18%
Saturated Fat 2g	12%
Cholesterol 84mg	28%
Vitamin A 3619IU	72%
Vitamin C 204mg	226%
Folate 131mcg	33%
Sodium 461mg	20%
Calcium 74mg	6%
Iron 2mg	8%
Magnesium 67mg	16%
Potassium 1014mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Sheet-Pan Harissa Chicken & Vegetables

Ingredients

Directions

Nutrition Facts (per serving)

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