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

Savor the vibrant flavors of harissa-spiced chicken paired with a medley of crispy roasted root vegetables. This dish delivers a perfect balance of tender, juicy protein and caramelized, savory veggies, creating a satisfying meal that is both nourishing and bursting with taste.

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NUTRITION

410kcal
Protein
43.1g
Fat
10g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Carrot

1 cup chopped Parsnip

1/2 medium Red Onion, sliced

1 teaspoon Olive Oil

1 tablespoon Harissa Paste

1 clove Garlic, minced

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 with olive oil, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in the center of a sheet pan. Brush it evenly with the harissa mixture.

  • 4

    In a large bowl, toss the chopped carrots, parsnips, and sliced red onion with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

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

Savor the vibrant flavors of harissa-spiced chicken paired with a medley of crispy roasted root vegetables. This dish delivers a perfect balance of tender, juicy protein and caramelized, savory veggies, creating a satisfying meal that is both nourishing and bursting with taste.

NUTRITION

410kcal
Protein
43.1g
Fat
10g
Carbs
36.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup chopped Carrot

1 cup chopped Parsnip

1/2 medium Red Onion, sliced

1 teaspoon Olive Oil

1 tablespoon Harissa Paste

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Place the chicken breast in the center of a sheet pan. Brush it evenly with the harissa mixture.

  • 4

    In a large bowl, toss the chopped carrots, parsnips, and sliced red onion with a little extra olive oil, salt, and pepper.

  • 5

    Arrange the vegetables around the chicken on the sheet pan in a single layer.

  • 6

    Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven and let rest for a few minutes before serving.