Sheet-Pan Harissa Chicken & Vegetables

Sheet-Pan Harissa Chicken & Vegetables

This one-pan dinner gets a bit of flavorful heat from harissa, the popular North African spice and garlic paste. We mix it with olive oil and paprika to make a concentrated chile flavor that makes an excellent spice rub for chicken and add to the sauteed veggies.

Prep Time: 15 mins Total Time: 45 mins Servings: 4

Ingredients

• 4 cups white or purple cauliflower florets
• 1 cup diced red or orange bell peppers
• 3 tablespoons extra virgin olive oil, divided
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons harissa paste, plus 1/2 teaspoon
• 2 tablespoons brown sugar
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• 1 (2-ounce) boneless, skinless chicken breasts

Preparation

• Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

• Toss cauliflower and peppers with 1 tablespoon oil until combined, about 30 seconds. Place in a medium bowl, add chickpeas, 3 tablespoons oil and salt to combine. Spread on the prepared baking sheet and roast for about 5 cups cauliflower florets into 1 1/2 tablespoons oil until combined, about 30 seconds.

• Meanwhile, combine 2 tablespoons harissa, brown sugar, garlic and the remaining 1 tablespoon oil and salt in a medium bowl. Add the vegetables into the reserved baking sheet mixture into the slow cooker without stirring. Cover and cook on HIGH until the harissa is caramelized and set until the broccoli is tender, about 15 minutes. Let stand 1 minute before serving. Sprinkle with cilantro and olives, if desired.