Meal Kit
Sheet Pan Harissa-Garlic Chicken
with roasted sweet potatoes and red onion
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Over 30g protein
- Gluten-Smart
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In Your Box (serves 2)
- 18 oz. Sweet Potato
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Onion
- 1 Lemon
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2 oz. Creme Fraiche
- 1 oz. Harissa Spread
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 8O7BryqD
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Calories670
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Carbohydrates70g
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Net Carbs60g
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Fat25g
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Protein42g
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Sodium2170mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Cut sweet potato into 1/4" half-moons.
Stem cilantro and tear leaves.Halve lemon lengthwise. Cut one half into wedges and juice the other half.Halve and peel onion. Cut halves into 1/2" slices.Mince garlic.Combine half the harissa (to taste; reserve remaining for crema), 2 tsp. lemon juice (reserve remaining for crema), garlic, 1/4 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. Set aside. -
2 Start the Vegetables
Place sweet potatoes and onions on prepared baking sheet and top with chile and cumin rub, 1/4 tsp. salt, and 1 Tbsp. olive oil. Massage oil and seasonings into vegetables. Spread into an even layer.
Roast in hot oven, 10 minutes.While vegetables roast, continue recipe. -
3 Add the Chicken
Pat chicken dry and season both sides with 1/4 tsp. salt. Add chicken to bowl with harissa-garlic mixture and flip to coat.
After 10 minutes, carefully remove baking sheet from oven. Push vegetables to one side of sheet. Sheet will be hot! Use a utensil.Add chicken to now-empty side of baking sheet and top with remaining harissa mixture (to taste) from bowl. -
4 Finish the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
While vegetables and chicken roast, continue recipe. -
5 Make Crema and Finish Dish
In another mixing bowl, combine remaining harissa (to taste), crème fraîche, remaining 1 tsp. lemon juice, and a pinch of salt. Set aside.
Plate dish as pictured on front of card, garnishing with cilantro and harissa crema (to taste). Squeeze lemon wedges over to taste. Bon appétit!
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