Sheet Pan Harissa Chicken and Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Harissa Chicken and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Harissa Chicken and Roasted Root Vegetables

Savor a vibrant medley of tender harissa-infused chicken paired with caramelized roasted root vegetables. This sheet pan masterpiece blends smoky, spicy notes with the natural sweetness of carrots, parsnips, and red potatoes for a satisfying dinner plate that's both visually appealing and nutritionally balanced.

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NUTRITION

404kcal
Protein
43.6g
Fat
9.6g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 teaspoon Olive Oil

1 teaspoon Harissa Paste

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces. Chop the carrot, parsnip, and red potato into roughly uniform chunks for even roasting.

  • 3

    In a large bowl, toss the chicken and vegetables with olive oil, harissa paste, salt, and black pepper until everything is well coated.

  • 4

    Spread the chicken and vegetables out in a single layer on the prepared sheet pan, ensuring the chicken pieces have a bit of space around them for even cooking.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, give everything a gentle toss, and serve warm. Enjoy the vibrant flavors of spicy harissa paired with perfectly roasted root vegetables.

Sheet Pan Harissa Chicken and Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Harissa Chicken and Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Harissa Chicken and Roasted Root Vegetables

Savor a vibrant medley of tender harissa-infused chicken paired with caramelized roasted root vegetables. This sheet pan masterpiece blends smoky, spicy notes with the natural sweetness of carrots, parsnips, and red potatoes for a satisfying dinner plate that's both visually appealing and nutritionally balanced.

NUTRITION

404kcal
Protein
43.6g
Fat
9.6g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 teaspoon Olive Oil

1 teaspoon Harissa Paste

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into evenly sized pieces. Chop the carrot, parsnip, and red potato into roughly uniform chunks for even roasting.

  • 3

    In a large bowl, toss the chicken and vegetables with olive oil, harissa paste, salt, and black pepper until everything is well coated.

  • 4

    Spread the chicken and vegetables out in a single layer on the prepared sheet pan, ensuring the chicken pieces have a bit of space around them for even cooking.

  • 5

    Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, give everything a gentle toss, and serve warm. Enjoy the vibrant flavors of spicy harissa paired with perfectly roasted root vegetables.