Sheet Pan Harissa Chicken with Chickpeas and Eggplant
Ingredients
The sauce
-
3
tablespoons
harissa paste
-
3
tablespoons
lime juice
-
2
tablespoons
olive oil
-
to taste
none
salt
The vegetables
-
1
15-ounce can
chickpeas, drained and rinsed
-
1
none
eggplant, diced
-
½
none
red onion, peeled and sliced
The protein
-
1½
pounds
chicken (mix of thighs and drumsticks)
Garnish
-
1
teaspoon
minced cilantro
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the harissa paste, lime juice, olive oil, and salt.
- On the baking sheet, combine the chickpeas, diced eggplant, and red onion. Toss with half of the harissa mixture, spreading it into an even layer.
- Place the chicken on top of the vegetables, sprinkle with salt, and brush with the remaining harissa sauce.
- Bake for 35 to 40 minutes until the chicken is golden brown and cooked through.
- Serve and garnish with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
274
Total fat
20g
Total carbohydrates
9g
Total protein
17g
Sodium
60mg
Cholesterol
61mg
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