Name: Harissa Chicken Thighs with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken thighs; 0.5 cup canned chickpeas; 1 cup carrots; 0.5 cup parsnips; 1 tbsp harissa paste; 1 tsp extra virgin olive oil; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Harissa Chicken Thighs with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Harissa Chicken Thighs with Roasted Root Vegetables

Roasted chicken thighs and earthy root vegetables coated in a spicy harissa glaze that provides a smoky heat in every bite.

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NUTRITION

Protein

42.5g

Fat

18.7g

Carbs

46.3g

SERVINGS

1 serving

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup canned chickpeas

1 cup carrots

0.5 cup parsnips

1 tbsp harissa paste

1 tsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and slice the carrots and parsnips into 0.5-inch thick rounds.
3
In a large mixing bowl, whisk together the harissa paste, olive oil, lemon juice, sea salt, and black pepper.
4
Add the chicken thighs, chickpeas, carrots, and parsnips to the bowl, tossing thoroughly to coat every piece in the spicy marinade.
5
Spread the mixture in an even layer on the prepared baking sheet, ensuring the chicken pieces are not overcrowded.
6
Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
7
Remove from the oven and garnish with freshly chopped parsley before serving warm.