Sheet-Pan Harissa Chicken and Chickpeas
A vibrant, one-pan meal that perfectly captures the spirit of the Mediterranean. Lean chicken breast is coated in a smoky, aromatic harissa-style rub and roasted to perfection alongside hearty sweet potatoes, chickpeas, and red onions. A cooling, herb-packed yogurt sauce provides the perfect finish, creating a dish that is as nutritious as it is beautiful.
Servings 6
Calories 753kcal
Ingredients
For the Smoky Lemon-Harissa Rub & Sheet Pan:
- 2 ½ lbs boneless skinless chicken breasts, cut into 2-inch chunks
- 3 lbs sweet potatoes about 3 medium, scrubbed and diced into ¾-inch cubes
- 1 15.5-ounce can chickpeas, rinsed and thoroughly drained
- 2 large red onions cut into thick wedges
- ⅓ cup extra virgin olive oil
- 4 cloves garlic minced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp chili powder
- ½ tsp ground caraway seed
- Zest of 1 lemon
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Cooling Trio-Herb Yogurt Sauce:
- 1 ½ cups plain 0% fat Greek yogurt
- 1 cup fresh cilantro packed (leaves and tender stems)
- ½ cup fresh flat-leaf parsley packed
- ¼ cup fresh mint leaves
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- ¼ tsp kosher salt
Instructions
- Preheat your oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper.
- In a small bowl, prepare the rub by whisking together the minced garlic, smoked paprika, cumin, chili powder, caraway, lemon zest, ½ tsp kosher salt, and black pepper. Pour in ¼ cup of the extra virgin olive oil (reserving the rest) and stir until a fragrant paste forms.
- Place the diced sweet potatoes, rinsed chickpeas, and red onion wedges directly onto the prepared baking sheet. Drizzle with the remaining olive oil. Add half of the prepared harissa rub to the pan and use your hands to toss everything together until evenly coated. Spread the mixture into a single, even layer.
- Pat the chicken breast chunks dry and place them in a large bowl. Add the remaining harissa rub and toss until the chicken is thoroughly coated on all sides. Arrange the coated chicken pieces amongst the vegetables on the sheet pan, ensuring nothing is overcrowded. Use a second sheet pan if necessary.
- Transfer the sheet pan to the oven and roast for 25-30 minutes. The chicken is done when its internal temperature reaches 165°F (74°C) and the sweet potatoes are tender.
- While the chicken and vegetables roast, prepare the sauce. Combine all sauce ingredients—Greek yogurt, cilantro, parsley, mint, lemon juice, 1 tbsp olive oil, and ¼ tsp salt—in a blender. Blend until completely smooth and vibrantly green.
- To serve, divide the roasted vegetable and chickpea medley among six bowls. Top each with a portion of the harissa-rubbed chicken. Drizzle generously with the trio-herb yogurt sauce.
Notes
Nutrition Information
(per serving)- Calories: 753 kcal
- Protein: 72 g
- Fat: 21 g
- Saturated Fat: 3.2 g
- Carbohydrates: 66 g
- Fiber: 11 g
- Sodium: 362 mg
- Added Sugars: 0 g