YOUR SOLIN GENERATED RECIPE
Sheet Pan Harissa Chicken with Crispy Roasted Rainbow Vegetables
Savor the vibrant flavors of this sheet pan dinner featuring succulent harissa-spiced chicken paired with a colorful medley of crispy roasted rainbow vegetables. The dish is elevated by a light olive oil drizzle and a sprinkle of aromatic spices, ensuring a balanced blend of heat, sweetness, and crunch. Perfect for a wholesome, protein-packed meal that's as visually appealing as it is delicious.
INGREDIENTS
6 oz Chicken Breast (raw)
1 medium Red Bell Pepper
1 medium Zucchini
1 small Carrot
1/2 medium Red Onion
1 tbsp Olive Oil
1 tbsp Harissa Paste
2 cloves Garlic
Salt & Pepper (to taste)
PREPARATION
Preheat the oven to 425°F and line a large sheet pan with parchment paper.
In a small bowl, combine the harissa paste with olive oil, minced garlic, salt, and pepper to create the marinade.
Place the 6 oz chicken breast in the center of the sheet pan and brush it generously with the harissa marinade on both sides.
Wash and chop the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces. Arrange them around the chicken on the sheet pan.
Drizzle any remaining marinade over the vegetables, tossing gently to coat evenly.
Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
Remove from the oven, let it rest for a few minutes, and then serve your flavorful, balanced meal.