Sheet Pan Harissa Chicken

A harissa tray bake chicken sheet pan filled with roasted chickpeas, cauliflower, olives, and red onion, drizzled with a creamy sauce and garnished with lemon wedges. A spatula rests on the pan, ready to serve.

5 from 1 vote

This Sheet Pan Harissa Chicken is a delicious sheet pan meal that's full of incredible flavor. Made with harissa seasoned chicken, green olives, garbanzo beans and harvest vegetables topped with a creamy sauce, this easy meal is perfect for busy weeknights.

Prep Time15

Cook Time35

Course: Main Course

Cuisine: protein

Diet: Gluten Free

Servings: servings

Calories: 458kcal

Author: Danielle Lima

Ingredients

For the Chicken

1.5 lbs. boneless skinless chicken breast sliced
1/4 cup harissa sauce (paste), mild I like MINA brand
1 small lemon juiced
1 tsp. salt
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. granulated onion or onion powder
fresh cracked pepper

For the Veggies

1 head cauliflower chopped
6 oz. green olives one can
1 large red onion chopped
1 can garbanzo beans, drained and rinsed 15 oz.
1 Tbsp, olive oil
2 tsp. garlic powder
1 tsp. paprika
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. ground cumin
1 Tbsp. lime juice

Tahini Sauce

1/4 cup tahini
1/4 cup nonfat plain Greek yogurt
1 Tbsp. lime juice
1/2 tsp. garlic powder
1/2 tsp. salt
1-2 Tbsp. water

Garnish

fresh parsley chopped
lemon wedges

Instructions

Heat oven to 425 degrees Fahrenheit. Spray a large baking sheet with nonstick spray.
Add the sliced chicken to a large mixing bowl. Add the harissa paste, lemon juice, salt, garlic, granulated onion, cumin, and pepper. Stir to combine and fully coat the chicken. 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, salt, paprika, chili powder, cumin and lime juice. Mix to combine.
Add the seasoned veggies to the sheet pan. Remove the chicken from the refrigerator and add to the sheet pan nestling into the veggies throughout the pan, 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.
While the chicken and veggies cook, make the sauce. Combine the tahini, greek yogurt, lime juice, garlic powder, salt and water and mix to combine. Add additional water if you desire a thinner consistency but note this will thin out when mixed with the hot dish.
Remove the sheet pan from the oven, stir to mix in the juices and serve topped with the sauce and fresh parsley or lemon wedges.

Notes

Serving size: 344 grams chicken and veggies and 25g sauce.
Nutritional information is an estimate and will vary with substitutions.

Nutrition