Sheet Pan Harissa Chicken and Crispy 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 Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Harissa Chicken and Crispy Root Vegetables

Savor the vibrant spices of harissa on tender chicken breast nestled among crispy, roasted root vegetables. This sheet pan dinner is both satisfying and wholesome, offering a colorful medley of sweet and savory flavors with a delightful crunch in every bite.

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NUTRITION

393kcal
Protein
37.3g
Fat
18.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 tbsp Olive Oil

1 tsp Harissa Paste

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix together the harissa paste, olive oil, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the harissa mixture.

  • 4

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds. Slice the red onion into thick wedges.

  • 5

    Toss the vegetables with any remaining harissa mixture to coat well, then arrange them around the chicken on the pan.

  • 6

    Roast the pan in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and crispy on the edges.

  • 7

    Let rest for a few minutes before serving, ensuring the chicken is perfectly juicy and the vegetables are beautifully caramelized.

Sheet Pan Harissa Chicken and Crispy 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 Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Harissa Chicken and Crispy Root Vegetables

Savor the vibrant spices of harissa on tender chicken breast nestled among crispy, roasted root vegetables. This sheet pan dinner is both satisfying and wholesome, offering a colorful medley of sweet and savory flavors with a delightful crunch in every bite.

NUTRITION

393kcal
Protein
37.3g
Fat
18.2g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 tbsp Olive Oil

1 tsp Harissa Paste

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    In a small bowl, mix together the harissa paste, olive oil, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on the sheet pan and brush both sides with the harissa mixture.

  • 4

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds. Slice the red onion into thick wedges.

  • 5

    Toss the vegetables with any remaining harissa mixture to coat well, then arrange them around the chicken on the pan.

  • 6

    Roast the pan in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender and crispy on the edges.

  • 7

    Let rest for a few minutes before serving, ensuring the chicken is perfectly juicy and the vegetables are beautifully caramelized.