Sheet pan suppers are a really big deal right now. They’re like the modern version of a slow cooker. Don’t get me wrong, I still love my slow cooker. But, this sadly under appreciated sheet of metal in your kitchen is begging to make your life easier!
Throw a protein and a veggie on a sheet pan, add a bit of olive oil, a sprinkling of salt and pepper and roast it at a high temp and you can make almost anything taste delicious. The caramelized brown bits, the speediness from fridge to oven to table, not to mention quick clean up… this is one of my favorite weeknight tricks.
This is a super quick meal that has saved me from a dinner of popcorn and wine on several occasions. The leftovers also pack up great for lunch the next day. Broccolini was my veggie of choice this time but feel free to swap in regular broccoli (cut into florets and stems peeled and cut into chunks) or even asparagus.
Harissa is a staple at my house because of its spicy kick and complex flavor. It’s great with pretty much anything but it’s mind-blowing with chicken and roasted veggies. If you don’t like spicy food as much, be sure to grab the mild version instead.
PrintRoasted Harissa Chicken with Broccolini and Couscous
This super easy chicken and broccolini sheet pan supper is paired with couscous and ready in about 30 minutes!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 3 tablespoons spicy harissa sauce
- 3 tablespoons plain Greek yogurt
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 teaspoon coarse Kosher salt
- 2 bunches broccolini
- 1 cup uncooked couscous
- Fresh parsley
Instructions
- Heat the oven to broil with the rack 4 to 6 inches from the heat element. Lightly grease a large sheet pan; set aside.
- In a small bowl, stir together 2 tablespoons of the harissa and the yogurt. Rub the yogurt mixture over the chicken; set aside.
- In a medium bowl, whisk together 1 tablespoon olive oil, remaining 1 tablespoon harissa and salt. Add the broccolini and toss to coat.
- Arrange the chicken and broccolini in a tight single layer on the prepared pan. Broil 10 to 12 minutes, turning the chicken halfway through until chicken is fully cooked and no linger pink inside and the broccolini is deep golden brown. (if your chicken breasts are especially large, you may need to cook them longer)
- Meanwhile, prepare the couscous according to package directions. Serve chicken and broccolini with couscous and parsley, if desired.
Nutrition
- Serving Size: 1 Serving
- Calories: 406
- Sugar: 5g
- Sodium: 382mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 81mg
Do you have a favorite sheet pan meal?
Make your life easier, check out these yummy sheet pan meals…
One Pan Lemon Rosemary Chicken Thighs from Girl Versus Dough
Chimichurri Chicken & Potato Sheet Pan Meal from Cookin’ Canuck
30-Minute Sheet Pan Potatoes and Chicken Sausage from The Kitchn
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We’re having chicken for dinner tonight, too, but it’s going to be nowhere as yummy as this situation. 🙂 I’ll have to bookmark this recipe for next time! p.s. thanks for the link love!
Yay! Chicken is one of my favorite weeknight dinners – so easy!