Sheet Pan Roasted Harrissa Vegetables with Chicken
Serves 4-6
Nutrition per serving (if serving 4): Calories: 241; fat: 4g (saturated: 1g), carbohydrates: 22g, protein: 30 g, fiber: 6 g, sugar: 6g
There are many varieties of Harissa paste with varying flavors and spiciness. Please taste the Harissa paste before mixing it with the other ingredients and if it's too spicy, use 1-2 Tablespoons less than the recipe calls for. Use a heavyweight rimmed baking sheet; flimsy sheets will warp.
2-4 tablespoons harissa paste
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper.
1 eggplant (about 12-16 ounces), peeled and cut into 1-inch cubes
12 ounces butternut squash, peeled and cut into 1-inch cubes
½ pound parsnips, peeled and cut into 2 x ¾ -inch strips
10 ounces grape tomatoes
1 red onion, cut into ¾-inch wedges and layers separated
3 garlic cloves, sliced thin
4 (6-8 ounces) boneless, skinless chicken breasts, trimmed
¼ cup chopped cilantro or parsley
½ cup plain greek yogurt
Adjust oven rack to middle position and heat oven to 450 degrees. Whisk harissa, olive oil, cumin, paprika, 2 teaspoons salt, and 1 teaspoon pepper together in a large bowl. Measure out 1½ tablespoons of the paste and set aside. Toss eggplant, butternut squash, parsnips, tomatoes, onions, sliced garlic with the spice mixture on a rimmed baking sheet. Be sure to coat everything evenly with the paste. Spread vegetables out and roast until vegetables are slightly softened and charred in spots, about 25 minutes, stirring halfway through roasting.
Meanwhile, pat chicken dry with paper towels and coat the breasts with the reserved 1½ tablespoons paste.
Remove sheet pan from the oven. Using a rubber spatula, push vegetables to half of the sheet. Place chicken on the now-empty half of the sheet. Roast until chicken registers 160
degrees and vegetables have softened completely, about 15-20 minutes.
Remove from oven and transfer vegetables to a platter and chicken to a cutting board and let rest 5 minutes. Slice chicken and arrange over the vegetables. Sprinkle with parsley or cilantro and serve with yogurt.