April 10, 2023

Harissa Sheet-Pan Chicken

This recipe for Harissa Sheet-Pan Chicken takes a little time for the yogurt marinade to tenderize the meat, but it's worth it and the easy clean up at the finish makes it even more worth it!  Yogurt tenderizes meat much more effectively and gentler than regular marinades. While acidic vinegars or citrus-based marinades can toughen up proteins like chicken breast, yogurt slowly tenderizes them, resulting in meat that can practically be pulled apart by hand.  Marinate for a few hours if you can or up to a day before cooking.  Even if you only have an hour, that's good too!   

This is such an easy dinner to prepare and to clean (one pan and done) and it's absolutely delicious! Enjoy with peppers and onions, as the recipe suggests or use any combo of veggies you would like.    Serve it with naan on the side if desired.  

Optional: a zingy Tahini Dressing drizzled over top adds a nice added touch but is not necessary. Find the recipe for a Tahini dressing here within this recipe for Creamy Garlicky Kale Salad

 

 

 

 

 

 

Ingredients

 2 lbs chicken, tenders (or breasts sliced into approx. 1 inch wide strips)
 1 red pepper, seeded and sliced into strips
 1 red onion, sliced into small wedges
 1 lemon, halved
 harissa seasoning
Yogurt Marinade
 ½ cup Greek Yogurt (unflavored) whole milk
 1 inch piece fresh ginger, grated
 1 tsp cumin
 ½ tsp red pepper flakes
 flaky sea salt

Directions

1

In a large bowl, combine the yogurt, ginger, cumin, chile flakes and salt. Whisk until smooth. Lay chicken tenders in the yogurt mixture, mixing to coat well. Cover with plastic wrap and refrigerate for a couple of hours to marinate.

2

Preheat oven to 400°. Lightly spray a large rimmed baking sheet with olive oil. Remove the chicken from the yogurt, leaving any excess behind, and lay the tenders onto the sheet. Optional: You can also cover the baking sheet with parchment paper if desired for even less clean up. Place your cut veggies next to the tenders in one flat layer.

3

Bake chicken and vegetables for 15-20 minutes. Check chicken for doneness. May need to cook additional few minutes. Broiling for the last 3-4 minutes creates a nice crisp on the veggies and chicken.

Sprinkle the chicken with lemon juice then top with some of the Harissa seasoning and serve immediately.

Harissa Sheet-Pan Chicken

Harissa Sheet-Pan Chicken

Category, , , DifficultyBeginnerYields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

Ingredients

 2 lbs chicken, tenders (or breasts sliced into approx. 1 inch wide strips)
 1 red pepper, seeded and sliced into strips
 1 red onion, sliced into small wedges
 1 lemon, halved
 harissa seasoning
Yogurt Marinade
 ½ cup Greek Yogurt (unflavored) whole milk
 1 inch piece fresh ginger, grated
 1 tsp cumin
 ½ tsp red pepper flakes
 flaky sea salt

Steps

1

In a large bowl, combine the yogurt, ginger, cumin, chile flakes and salt. Whisk until smooth. Lay chicken tenders in the yogurt mixture, mixing to coat well. Cover with plastic wrap and refrigerate for a couple of hours to marinate.

2

Preheat oven to 400°. Lightly spray a large rimmed baking sheet with olive oil. Remove the chicken from the yogurt, leaving any excess behind, and lay the tenders onto the sheet. Optional: You can also cover the baking sheet with parchment paper if desired for even less clean up. Place your cut veggies next to the tenders in one flat layer.

3

Bake chicken and vegetables for 15-20 minutes. Check chicken for doneness. May need to cook additional few minutes. Broiling for the last 3-4 minutes creates a nice crisp on the veggies and chicken.

Sprinkle the chicken with lemon juice then top with some of the Harissa seasoning and serve immediately.

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