One Pan Harissa Chicken & Veggies
Looking for a flavorful and healthy dish that’s perfect for any night of the week? This One Pan Harissa Chicken & Veggies is a vibrant, nutrient-packed meal that’s both easy to prepare and full of bold, satisfying flavors. Tender, bite-sized pieces of chicken are marinated in a spicy, aromatic harissa sauce and roasted to perfection alongside hearty chickpeas, cauliflower, and colorful bell peppers. Finished with a sprinkle of fresh herbs and a squeeze of lemon, this dish brings together a delightful mix of textures and tastes that will surely impress your family and friends. Not only is this recipe a breeze to make, but it’s also versatile. Serve it over a bed of quinoa or couscous, with a fresh salad, or alongside warm, crusty bread to soak up all the delicious juices. Get ready to savor every bite of this delicious, one-pan wonder!
Prep Time: 15 minutes Cooking Time: 20-25 minutes
Yield: 4 servings Serving Size: 2 cups
Ingredients:
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small head of cauliflower, cut into florets
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, sliced
- 1 small lemon, sliced
- 2 tbsp. olive oil
- 1/2 tsp. salt and pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
Harissa Sauce:
- 1-2 tbsp. harissa paste (adjust to taste for spice level)
- 2 tbsp. olive oil
- 1 tbsp. honey or maple syrup
- 1 tbsp. lemon juice
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
Directions:
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together the harissa paste, olive oil, honey (or maple syrup), lemon juice, minced garlic, ground cumin, smoked paprika, salt, and pepper until well combined.
- In a large bowl, combine the chicken pieces, drained chickpeas, cauliflower florets, bell pepper strips, sliced red onion and lemon slices. Drizzle with olive oil and season with salt and pepper. Toss until everything is evenly coated.
- Pour the prepared harissa sauce over the chicken and vegetable mixture. Toss well to ensure everything is coated evenly with the sauce. Spread the chicken, chickpeas, cauliflower, and vegetables in a single layer on the lined baking sheet.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C), the vegetables are tender, and cauliflower is lightly browned.
- Remove from the oven and garnish with chopped fresh cilantro or parsley. Remove the lemon wedges before serving. Serve hot, optionally with a side of quinoa, couscous, salad or whole grain bread.
Tips and Tricks:
- For extra flavor, marinate the chicken pieces in the harissa sauce for at least 30 minutes or overnight in the refrigerator. This allows the flavors to penetrate the meat.
- If you can’t find harissa paste, you can make a simple version by blending roasted red peppers, chili flakes, garlic, coriander seeds, cumin seeds, and olive oil.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispness of the vegetables.
- This dish can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition Facts:
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