This Harissa Chicken and Roasted Vegetable Bowl is a flavorful and nutritious meal that’s perfect for meal prep. Packed with high protein and spicy Mediterranean flavors, this dish is not only satisfying but also gluten-free.
Using a sheet pan for cooking makes this recipe easy and convenient, allowing you to roast the chicken and vegetables together for a delicious one-pan meal.
Spicy Harissa Chicken and Veggie Bowl
This recipe features marinated chicken thighs roasted alongside a colorful mix of vegetables, all infused with the bold flavors of harissa. The dish takes about 45 minutes to prepare and serves 4 people.
Ingredients
- 4 chicken thighs, skinless and boneless
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 cup cooked quinoa or rice (optional for serving)
- Fresh parsley for garnish
Instructions
- Marinate the Chicken: In a bowl, mix harissa paste, olive oil, salt, and pepper. Add chicken thighs and coat well. Let marinate for at least 15 minutes.
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Vegetables: On a sheet pan, arrange the chopped bell pepper, zucchini, red onion, and cherry tomatoes. Drizzle with olive oil and season with salt and pepper.
- Roast the Chicken and Vegetables: Place the marinated chicken thighs on the sheet pan with the vegetables. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve: Remove from the oven and let rest for a few minutes. Serve the chicken and vegetables over cooked quinoa or rice if desired, and garnish with fresh parsley.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 320kcal
- Fat: 15g
- Protein: 28g
- Carbohydrates: 20g
