Sheet Pan Harissa Chicken with Tahini Yogurt Sauce

This sheet pan harissa chicken is simple but sophisticated and full of bold flavors. Made in one pan with garbanzo beans, fresh vegetables, green olives and deliciously seasoned chicken, this is an incredibly easy meal with lots of attitude. 😎

The tahini dressing is nothing short of perfection, adding a creamy element to this nutrient-dense meal. I’m obsessed with the fact that it all cooks together and makes meal prep a breeze. This is one of those meals you don’t get sick of, even if you eat it every day for a week.

Ingredients and Substitutions:

These are the main ingredients and substitutions for this harissa chicken traybake recipe. See the recipe card below for the full list of ingredients and instructions.

• Boneless Skinless Chicken Breasts: or chicken thighs. You can cut your chicken into slices or big chunks, depending on how you like it. Cooking time will vary depending on the size of your chicken slices.
• Harissa Paste: a North African chili paste made with red pepper and a variety of spices. It can found at most grocery stores.
• Cauliflower
• Green Olives: I love the briny taste of the green olives with this. You can omit it you’re not a fan but I recommend them for the zing factor.
• Red Onions
• Garbanzo Beans: white beans will work too.
• Fresh Lime Juice
• Tahini
• Non Fat Plain Greek Yogurt: or full-fat if you prefer a thicker dressing.

Dietary Modifications

How to make this tray bake harissa chicken (a visual step-by-step guide)

Step 1: preheat and prep

Preheat your oven to 425 degrees Fahrenheit. Spray a large roasting tray with nonstick spray or use a tablespoon of olive oil. Add the sliced chicken to a large mixing bowl. Add the harissa paste, lemon juice, salt, garlic, granulated onion, cumin, and black pepper (image 1). Stir to combine and fully coat the chicken (image 1). Place in the fridge to marinate while you prepare the vegetables. 

In another large bowl, combine the chopped cauliflower, olives, red onion, garbanzo beans, oil, garlic powder, sea salt, paprika, chili powder, cumin and lime juice (image 3). Mix to combine (image 4). 

Step 2: add ingredients to roasting pan and bake

Add the seasoned veggies to the large roasting pan. Remove the chicken and harissa mixture from the refrigerator and add to the sheet pan in a single layer, nestling the chicken into the veggies throughout the pan (image 5). Pour any excess sauce and seasonings on top. Place in the preheated oven for 30 minutes until the chicken is cooked through. Optional, you can broil for an extra 3-5 minutes for a little crisp on top (image 6). 

Step 3: make tahini yogurt dressing

While the chicken and veggies cook, make the sauce. Combine the tahini, greek yogurt, lime juice, garlic powder, salt and water (image 7) and mix to combine (image 8). Add additional water if you desire a thinner consistency but note this will thin out when mixed with the hot dish. 

Step 4: top with sauce, stir and serve

Remove the sheet pan from the oven, stir to mix in the juices and serve topped with the sauce and fresh parsley, a squeeze of lemon or lemon slices (image 9). 

Recipe FAQs