Sheet Pan Harissa Chicken with Crispy 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 with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Harissa Chicken with Crispy Roasted Root Vegetables

Enjoy a vibrant and wholesome dish featuring tender harissa-marinated chicken paired with a medley of crispy roasted root vegetables. The spicy, aromatic notes of the harissa blend perfectly with the natural sweetness of carrots, parsnips, and red onion for a meal that is both satisfying and bursting with flavor.

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NUTRITION

367kcal
Protein
37.8g
Fat
9.3g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 teaspoon Olive Oil

1 tablespoon Harissa Paste

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast on a large sheet pan and rub half of the harissa mixture over it.

  • 4

    Chop the carrot, parsnip, and red onion into bite-sized pieces. Toss the vegetables with the remaining harissa mixture until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest if needed, and serve warm.

Sheet Pan Harissa Chicken with Crispy 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 with Crispy Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Harissa Chicken with Crispy Roasted Root Vegetables

Enjoy a vibrant and wholesome dish featuring tender harissa-marinated chicken paired with a medley of crispy roasted root vegetables. The spicy, aromatic notes of the harissa blend perfectly with the natural sweetness of carrots, parsnips, and red onion for a meal that is both satisfying and bursting with flavor.

NUTRITION

367kcal
Protein
37.8g
Fat
9.3g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 teaspoon Olive Oil

1 tablespoon Harissa Paste

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast on a large sheet pan and rub half of the harissa mixture over it.

  • 4

    Chop the carrot, parsnip, and red onion into bite-sized pieces. Toss the vegetables with the remaining harissa mixture until evenly coated.

  • 5

    Arrange the vegetables around the chicken on the sheet pan, ensuring they are in a single layer.

  • 6

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest if needed, and serve warm.