Sheet Pan Harissa Chicken & Vegetables
This one-pan dinner gets a hit of flavorful heat from harissa, the popular North African chile-and-garlic paste. We use harissa paste from a tube for this recipe. It's got a concentrated chile flavor that makes an excellent spice rub for chicken and adds a subtle punch of heat to a refreshing herbed yogurt sauce.
Ingreadient
- 4 cups white or purple cauliflower florets
- 4 cups sliced red, orange and/or yellow bell peppers
- 3 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon kosher salt, plus 1/2 teaspoon, divided
- 2 teaspoons harissa paste, plus 1/2 teaspoon, divided
- 1 teaspoon brown sugar
- 1 clove garlic, minced
- 2 8-ounce boneless, skinless chicken breasts
- ½ cup whole-milk plain greek yogurt
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon minced fresh mint
- 1 teaspoon minced fresh parsley
- ⅛ teaspoon ground pepper
Direction
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