Sheet Pan Harissa Chicken and Vegetables with Lemon-Yogurt Sauce
Ingredients
- 2 chicken cutlets (about ¾ lb)
- ½ lb small red potatoes, quartered
- ½ small red onion, cut into wedges
- 2 Tbsp olive oil
- 1 tsp harissa seasoning blend
- ½ tsp kosher salt, divided
- ¼ tsp pepper
- ⅛ tsp ground cumin
- 1½ Tbsp chopped fresh mint
- 1½ Tbsp chopped fresh cilantro
- ¼ cup 2% reduced-fat plain Greek yogurt
- 1½ tsp fresh lemon juice
- ¼ tsp lemon zest
- ½ small clove garlic, pressed
Instructions
- Preheat oven to 425°F. Place a large rimmed baking sheet in oven while preheating.
- Toss together chicken, potatoes, onion, oil, harissa, ¼ tsp salt, pepper, and cumin in a bowl. Arrange in an even layer on preheated pan.
- Bake 20 to 25 minutes or until chicken is done and vegetables are tender. Sprinkle with mint and cilantro.
- Meanwhile, stir together yogurt, ¼ tsp salt, lemon juice, zest, and garlic. Serve with chicken and vegetables.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
442
|
442
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 45 | 45 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 920 | 920 |
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