Sheet Pan Harissa Chicken with Chickpeas & Sweet Potatoes
Serves
6
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
1½ lbs. (680g) chicken breasts
4 tbsp. olive oil
1 lemon, juice & zest + 1 lemon, sliced
2 tbsp. harissa paste
1 tbsp. honey
salt & pepper
2 sweet potatoes, cut into chunks
1 red onion, sliced
1x 14 oz. (400g) can chickpeas, drained
½ cup (80g) crumbled feta
⅓ cup (60g) green olives
Nutrition
(Per Serving)
Calories
378
Fats
17 g
Protein
32 g
Carbs
25 g
Instructions
- Preheat the oven to 425°F (220°C).
- Place the chicken breasts onto a baking tray and add 2 tablespoons of the olive oil, along with the lemon juice, lemon zest, harissa paste, and honey. Season with salt and pepper and toss together until the chicken is well coated.
- Add the sweet potatoes, onion and chickpeas to the tray, and toss with the remaining 2 tablespoons of olive oil. Arrange everything in an even layer, lay the lemon slices over the chicken and place the tray into the hot oven.
- Roast for 40-45 minutes, tossing halfway through, until the chicken is cooked through and the potatoes are golden.
- Serve warm, topped with the feta cheese and olives.