Sheet pan chicken and root vegetables with spicy green harissa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sheet pan chicken and root vegetables with spicy green harissa

Diabetes-Friendly, Paleo, Mediterranean, Gluten-Free, Lean & Clean, Soy-Free, Dairy-Free

2 Servings, 570 Calories/Serving

25–40 Minutes

With a crisp Brussels sprout salad and an herby green harissa, this otherwise simple chicken sheet pan supper is fit for company.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic carrots (about 6 ounces total)
  • 1 organic parsnip
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 6 ounces organic Brussels sprouts
  • 1 organic Fuji or other apple
  • 4 or 5 sprigs organic fresh dill
  • Sun Basket house dressing (EVOO - balsamic vinegar - fresh garlic - Dijon mustard - kosher salt)
  • Sun Basket spicy green harissa (EVOO - fresh parsley - fresh lemon juice - fresh cilantro - kosher salt - cumin - cayenne - sweet smoked paprika)

Nutrition per serving

Calories: 570, Protein: 44g (88% DV), Fiber: 11g (44% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g (18% DV), Cholesterol: 125mg (42% DV), Sodium: 350mg (15% DV), Carbohydrates: 47g (16% DV), Total Sugars: 20g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and roast the vegetables and chicken

Heat the oven to 425°F.
  • Scrub or peel the carrots and parsnip and trim the ends; cut the carrots and parsnip lengthwise into quarters, then into 2-inch lengths. On one end of a sheet pan [on 1 sheet pan], toss the carrots and parsnip with 1 to 2 teaspoons oil; season with salt and pepper and spread in an even layer.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-thick strips. On the other end of the sheet pan [on a 2nd sheet pan], toss the chicken with 1 to 2 teaspoons oil; season with salt and pepper and spread in an even layer.
Roast, stirring halfway through, until the vegetables are tender and lightly browned and the chicken is cooked through, 15 to 20 minutes. Remove from the oven and, if desired, toss the vegetables and chicken together; season to taste with salt and pepper.
While the vegetables and chicken roast, prepare the salad.

2

Make the salad; prep the dill

  • Thinly slice the Brussels sprouts.
  • Core and thinly slice the apple.
  • Coarsely chop enough dill to measure 1 teaspoon [2 tsp] for garnish. Save any remaining dill for another use.
In a large bowl, toss together the Brussels sprouts, apple, and half the house dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Serve

Transfer the chicken, vegetables, and salad to individual plates. Drizzle each portion of chicken and vegetables with 1 tablespoon green harissa and garnish with the dill. Serve the remaining dressing and harissa on the side.
Kids Can!
  • Toss the root vegetables with oil and seasonings.
  • Measure the dill.
  • Assemble the salad.
  • Garnish with the dill.