YOUR SOLIN GENERATED RECIPE
Sheet Pan Harissa Chicken with Crispy Chickpeas and Roasted Cauliflower
Enjoy a vibrant, one-pan meal featuring tender harissa-spiced chicken paired with crispy chickpeas and caramelized roasted cauliflower. This dish bursts with flavor and texture, offering a delightful balance of spicy heat, savory crunch, and roasted goodness—all in a healthy, balanced plate.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Canned Chickpeas (No Salt Added)
1 cup Cauliflower florets
1 tbsp Harissa Paste
1 tsp Olive Oil
Salt and Pepper (to taste)
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or a silicone mat.
In a bowl, toss the 4 oz chicken breast with 1 tablespoon of harissa paste, ensuring it is well-coated. Season with a pinch of salt and pepper.
On the sheet pan, arrange the chicken breast, 1/2 cup rinsed and drained canned chickpeas, and 1 cup cauliflower florets. Drizzle 1 teaspoon of olive oil evenly over the chickpeas and cauliflower. Add additional salt and pepper to taste.
Place the sheet pan in the oven and roast for about 20-25 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F, the chickpeas turn crispy, and the cauliflower is tender and slightly caramelized.
Remove from the oven, let rest for a couple of minutes, then serve warm.