Photo of Harissa chicken and veggie sheet-pan dinner by WW

Harissa chicken and veggie sheet-pan dinner

Total Time
40 min
15 min
25 min
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.


Cooking spray

4 spray(s)

Uncooked butternut squash

3 cup(s), cubed, cubed


12 oz, florets


12 clove(s), peeled

Red onion

½ medium, sliced vertically

Kosher salt

1¼ tsp, divided

Ground cumin

¾ tsp

Ground coriander

¾ tsp

Uncooked boneless skinless chicken breast

24 oz, 4 (6-oz) breasts

Harissa paste

2 Tbsp

Red wine vinegar

1 Tbsp

Garlic powder

½ tsp


  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