YOUR SOLIN GENERATED RECIPE
Sheet Pan Harissa Chicken and Cauliflower with Creamy Tahini Drizzle
Enjoy a vibrant and healthy meal featuring harissa-seasoned chicken paired with roasted cauliflower and red bell pepper, finished with a smooth and tangy tahini drizzle. This recipe brings bold spices and fresh vegetables together for a delicious dinner that is both satisfying and balanced.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower
1/2 medium Red Bell Pepper
1 tsp Harissa Paste
1 tsp Olive Oil
1 tbsp Tahini
1 tsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a bowl, toss the chicken breast with harissa paste, olive oil, salt, and pepper. Make sure the chicken is well-coated.
On a sheet pan, arrange the seasoned chicken along with cauliflower florets and sliced red bell pepper.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred on the edges.
While the chicken and vegetables are roasting, prepare the creamy tahini drizzle by whisking together tahini, lemon juice, a tiny splash of water (if needed to thin out), and a pinch of salt until smooth.
Once cooked, plate the chicken and vegetables and drizzle the tahini sauce over the top. Serve immediately.