Sheet-Pan Harissa Chickpea and Chicken

Serves 4 · 15 min prep · 22 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 3 tbsp harissa paste
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 3 garlic cloves, minced
• 1 lemon, juiced and zested
• 1 large red bell pepper, sliced
• 1 red onion, cut into wedges
• 1 medium zucchini, half-moons
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro or parsley, chopped
• 1/2 cup plain Greek yogurt for serving

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup. Pat the chicken breasts dry and cut them into 1.5-inch chunks.
2. 2In a large bowl whisk harissa paste, olive oil, smoked paprika, cumin, minced garlic, lemon zest, half the lemon juice, salt, and pepper into a thick marinade.
3. 3Add the chicken chunks, drained chickpeas, sliced bell pepper, onion wedges, and zucchini to the bowl. Toss thoroughly until every piece is coated in the red harissa mixture.
4. 4Spread the mixture in a single layer on the prepared sheet pan, making sure the chicken pieces have a little space so they roast rather than steam.
5. 5Roast for 18 to 22 minutes, stirring once halfway through, until the chicken reaches 165°F, the chickpeas are crispy at the edges, and the vegetables are tender with caramelized spots.
6. 6Remove the pan from the oven and immediately squeeze the remaining lemon juice over everything. Toss gently on the pan so the juices mingle with the harissa drippings.
7. 7Taste a chickpea and adjust salt if needed. Scatter chopped cilantro or parsley across the hot tray.
8. 8Portion into four lunch plates or meal-prep boxes. Add a dollop of cool Greek yogurt on the side for contrast and serve warm or reheat gently later in the week.