Sheet Pan Harissa Chicken and Vegetables
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut in half lengthwise
- ½ lb small red potatoes, quartered
- ½ small red onion, cut into wedges
- 2 Tbsp olive oil
- 1 tsp harissa seasoning blend
- ⅛ tsp ground cumin
- ¼ cup plain Greek yogurt
- 1½ tsp fresh lemon juice
- ¼ tsp lemon zest
- ½ small clove garlic, pressed
- 1½ Tbsp chopped fresh mint
- 1½ Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 425°F. Place a large rimmed baking sheet in oven while preheating. Toss together chicken, potatoes, onion, oil, harissa, and cumin in a bowl. Arrange in an even layer on preheated baking sheet.
- Bake 20 to 25 minutes or until chicken is done and vegetables are tender.
- Stir together yogurt, lemon juice, zest, and garlic. Season with salt to taste. Sprinkle chicken with mint and cilantro; season with salt and pepper to taste. Serve with Lemon-Garlic Yogurt Sauce.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
416
|
416
|
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