Sheet Pan Harissa Chicken and Vegetables
Greek Yogurt Sauce
Ingredients
- 6 chicken cutlets (about 2 lb)
- 1½ lb small red potatoes, quartered
- 1 red onion, cut into wedges
- ¼ cup olive oil
- 1 Tbsp harissa seasoning blend
- 1 tsp kosher salt
- ½ tsp pepper
- ½ tsp ground cumin
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 425°F. Place 2 large rimmed baking sheets in oven while preheating.
- Toss together chicken, potatoes, onion, oil, harissa, salt, pepper, and cumin in a large bowl. Arrange in an even layer on preheated pans.
- Bake 20 to 25 minutes or until chicken is done and vegetables are tender. Sprinkle with mint and cilantro.
Side Dish Ingredients
- ½ cup 2% reduced-fat plain Greek yogurt
- 1 Tbsp fresh lemon juice
- ½ tsp lemon zest
- 1 small clove garlic, pressed
- ¼ tsp kosher salt
Side Dish Instructions
- Stir together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
339
|
16
|
355
|
| Fat (g) | 13 | 0 | 13 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 37 | 2 | 39 |
| Carb (g) | 16 | 1 | 17 |
| Fiber (g) | 1 | 0 | 1 |
| Sodium (mg) | 740 | 86 | 826 |
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