Looking for a hassle free dinner? Try my Sheet Pan Harissa Chicken & Vegetables recipe – a healthy one-pan dinner option that’s not only easy to make but also perfect for meal prep!

Sheet Pan Harissa Chicken & Vegetables

Serves about 4

Ingredients:

• 1 lb chicken breast
• 1 lb baby gold potatoes, sliced in half
• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• ⅓ cup harissa sauce (you can get mild or spicy depending on how you like it 🌶 I used Mina Harissa)
• 2 tbsp olive oil
• ¼ tsp garlic powder
• Salt & pepper to taste

Directions:

1. Preheat the oven to 375 F and line a baking tray with parchment or foil.
2. Add potatoes to the baking sheet and toss with half of the olive oil, the garlic powder, and a dash of salt & pepper. Turn them cut side down and bake for 10 minutes.
3. While potatoes are cooking, coat the chicken in the harissa sauce and toss the broccoli and cauliflower with remaining olive oil and a dash of salt and pepper.
4. Remove potatoes from the oven and add the veggies and chicken to the pan. Turn potatoes cut side up.
5. Return the tray back to the oven for 25 minutes (or until chicken is cooked through and veggies are tender).
6. Serve and enjoy!