Harissa chicken and veggie sheet-pan dinner
0
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ground cumin and coriander bring earthy notes to the vegetables, while harissa paste imbues the chicken with smoky, tangy, and spicy notes. You can find mild and spicy harissa, so choose the heat level that best suits your family’s preferences. To keep prep to a minimum, purchase pre-cut butternut squash and cauliflower.
Ingredients
Cooking spray
4 spray(s)
Uncooked butternut squash
3 cup(s), cubed, cubed
Cauliflower
12 oz, florets
Garlic
12 clove(s), peeled
Red onion
½ medium, sliced vertically
Kosher salt
1¼ tsp, divided
Ground cumin
¾ tsp
Ground coriander
¾ tsp
Uncooked skinless boneless chicken breast
24 oz, 4 (6-oz) breasts
Harissa paste
2 Tbsp
Red wine vinegar
1 Tbsp
Garlic powder
½ tsp
Instructions
1
Preheat the oven to 425°F. Coat a large sheet pan with cooking spray.
2
In a large bowl, combine the squash, cauliflower, garlic, and onion. Coat the vegetables with cooking spray, tossing in the bowl to coat. Sprinkle the vegetables with ¾ tsp salt, cumin, and coriander; toss well to coat. Arrange the vegetables in an even layer on the prepared sheet pan.
3
Place the chicken in the bowl. Add the harissa paste, vinegar, garlic powder, and remaining ½ tsp salt; stir well to coat. Clear out four spaces on the sheet pan and arrange the chicken on the pan in the spaces. Roast until the chicken and vegetables are done, about 25 minutes.
4
Serving size: 1 chicken breast and about 1 ⅓ cups vegetables
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