30-Minute Sheet Pan Harissa Tahini Chicken & Veggies
Rated 5.0 stars by 1 users
Category
dinner
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
30-Minute Sheet Pan Harissa Tahini Chicken & Veggies
Author:SoomFoods
Ingredients
1 cup dry pearl couscous
1½ cups chicken or vegetable broth
1½ lbs boneless, skinless chicken thighs
1 pint cherry tomatoes
1 zucchini, sliced into half moons
1 red or yellow bell pepper, cut into strips
1 small red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
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Soom Harissa Tahini
Chopped parsley
Crumbled feta
Warm pita
For serving:
Directions
Preheat oven to 425°F and line a sheet pan with parchment paper.
Place the chicken, tomatoes, zucchini, bell pepper, and red onion on the sheet pan. Drizzle with olive oil and season with spices. Toss to coat and spread into an even layer.
Roast for 18–22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
While the chicken and vegetables roast, bring the chicken or vegetable broth to a boil in a medium saucepan. Stir in the pearl couscous, reduce the heat to low, cover, and simmer for 8–10 minutes, or until the couscous is tender and the liquid has been absorbed. Fluff with a fork.
Once done cooking, drizzle Harissa Tahini over the hot chicken and vegetables and toss gently to coat.
Divide the pearl couscous among bowls or a serving platter. Top with the roasted chicken and vegetables, then finish with chopped parsley, crumbled feta, and an extra drizzle of the Harissa Tahini.
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