Sheet Pan Harissa Chicken and Vegetables - Reimagined 
Leftovers Guide

Harrisa Chicken Salad with Grapes - Whisk together  1 tablespoon low-fat mayonnaise and 1 tablespoon Greek yogurt and a good squeeze of lemon juice. Add 1 chicken breast, cubed, ½ cup quartered grapes, 1 chopped scallion, 1 tablespoon chopped cilantro or parsley, and season with salt and pepper. Serve with a salad, in a pita, or lavash roll-up. 

Harissa Vegetables and Tahini Dip -  Puree in a food processor 1½ cups leftover roasted vegetables, 2 tablespoons tahini, and 2 teaspoons lemon juice. Season with salt and pepper. Serve with vegetables, whole wheat pita chips, or lavash crackers. 

Easy Lavash Crackers  - Cut one large piece of lavash into triangles. Brush with 1 tablespoon olive oil, sprinkle with sesame seeds and salt. Bake in a 400-degree oven until browned and crisp, about 7 minutes.  

Harissa chickens vegetable couscous bowl with tahini dressing -  Dress 2 cups of greens with a squeeze of lemon juice and olive oil. Place in a bowl. Top with ½ cup cauliflower couscous (see our website for recipe), ½ cup sliced chicken, ½ cup leftover roasted vegetables. Add whatever topping you like ( pickled onions or chilies, sliced fennel, sliced radish, toasted walnuts, pomegranate seeds are all good choices). Drizzle with 2 tablespoons of tahini dressing (see our website for recipe). 

A few other ideas;

• Shred some of the chicken and add with some of the vegetables to a lentil soup. 

• Make a quesadilla with a few slices of leftover chicken and some of the vegetables chopped and some goat cheese. 

• Add to a tofu scramble, scrambled eggs, omelets, or shakshuka