Sheet Pan Harissa Chicken & Potatoes

One pan. One easy meal. Tons of smoky and mild flavors. Harissa is a North African chili pepper pasta that adds zesty and aromatic flavors to any dish. In this dish, I combine it with chicken and bake alongside potatoes and onion for a balanced, easy meal.

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Ingredients:

Harissa Paste 2 cloves Garlic, minced

1 tsp Salt

¼ cup Olive oil

2 tsp Cumin

2 tsp Smoked paprika

1 ½ tsp Chili powder

¼ tsp Chipotle powder

½ tsp Caraway seeds

1 tsp Vinegar

Base Ingredients

1 medium Sweet potato, diced (about ½ inch)

1 medium Yellow potato, diced (about ½ inch)

1 large Red onion, sliced

1 lb. Boneless skinless chicken breast (cut in thin 4-8 oz fillets)

Directions:

1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper and grease with cooking spray.

2. Mix together the Harissa paste ingredients in a small bowl. Place half in a medium bowl.

3. Prep the potatoes. Toss the diced potatoes in the medium bowl with half the Harissa paste. Evenly coat the potatoes. Place on the prepared baking sheet to a far side and in a single layer.

4. Cut onion into slices and place in a single layer next to the potatoes.

5. Rub remaining seasoning on all sides of the chicken breast fillets. Place on baking sheet next to the onion.

6. TIP: do not overlap ingredients or make two layers. Use another baking sheet if needed.

7. Cook for 20 minutes. Remove from the oven to flip the chicken + potatoes with a spatula.

8. Return to the oven to cook for another 10-15 minutes or until the veggies are lightly charred and crisp and chicken reaches an internal temperature of 165 degrees F.

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Servings: 4 servings

Serving size: 4 oz chicken fillet + ¼ potatoes and onions