Sheet Pan Harissa Chicken and Peppers
Balsamic-Broccoli Toss
Ingredients
- ⅔ cup chickpeas, drained and rinsed
- 1 (8-oz) pkg mini sweet peppers
- 1 Tbsp olive oil, divided
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 Tbsp harissa seasoning (such as McCormick, see Note)
- 3 bone-in, skin-on chicken leg quarters
- 3 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 425°F. Toss together chickpeas, peppers, ½ Tbsp oil, and ⅛ tsp each salt and pepper on a lightly greased rimmed baking sheet.
- Whisk together seasoning, ½ Tbsp oil, and ⅛ tsp each salt and pepper; rub over chicken. Nestle chicken among the vegetables.
- Bake 25 to 30 minutes until chicken is done. Sprinkle with cilantro.
Side Dish Ingredients
- 1 (12-oz) pkg broccoli florets
- 1 Tbsp olive oil
- ½ tsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Steam broccoli in a steamer basket over boiling water 5 minutes or until crisp-tender. Place in a bowl.
- Whisk together oil, vinegar, salt, and pepper. Drizzle over broccoli.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
497
|
73
|
570
|
| Fat (g) | 32 | 5 | 37 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 37 | 3 | 40 |
| Carb (g) | 12 | 6 | 18 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 469 | 225 | 694 |
Low Carb Meal Plan
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