Sheet-Pan Harissa Chicken & Chickpeas

Ingredients

Macros above are per serving.

• 1.5 lb (680g) boneless skinless chicken thighs, halved
• 2 cans (15oz each) chickpeas, drained and rinsed
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 red onion, cut into wedges
• 1 red bell pepper, sliced
• 1 tsp ground cumin
• 1 tsp salt
• 1 lemon, juiced

Method

1. Heat oven to 425F (220C). Pat chickpeas dry on a paper towel.
2. Toss chicken, chickpeas, onion and pepper with harissa, olive oil, cumin and salt on a large sheet pan.
3. Spread in a single layer and roast 25-30 min, stirring once, until chicken hits 165F and chickpeas crisp.
4. Finish with lemon juice and divide into 4 portions.

Nutrition (per serving)

Meal-prep tip

🥡 Keeps 4 days refrigerated; reheat in a hot pan or oven to re-crisp the chickpeas rather than the microwave.

Frequently asked questions