Harissa Chicken Bowl
Sheet-pan roasted harissa chicken served over fluffy couscous with roasted vegetables and a cooling yogurt drizzle. Bold, spicy, and ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 breasts (about 1 lb) boneless, skinless chicken breasts
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 medium zucchini, cut into 1-inch chunks
- 1 cup couscous
- ½ cup plain yogurt
Instructions
- 1
Set the oven to 425°F and wait until the indicator light tells you it has finished heating, about 10 minutes.
- 2
Pat the chicken breasts dry with paper towels, pressing gently on all sides to remove moisture so they brown better.
- 3
Mix the harissa paste and 2 tablespoons of olive oil together in a small bowl until combined, then rub the mixture evenly all over both chicken breasts.
- 4
Arrange the zucchini chunks in a single layer on a sheet pan, leaving space in the center for the chicken.
- 5
Place the harissa-coated chicken breasts in the center of the pan, nestled among the zucchini, then slide the pan into the hot oven.
- 6
Roast until the chicken is golden on top and a meat thermometer inserted into the thickest part reads 165°F, about 18–20 minutes.
- 7
While the chicken roasts, bring 2 cups of water to a boil in a medium saucepan over high heat, then pour in the couscous and stir once.
- 8
Remove the pan from heat, cover with a lid, and let sit undisturbed for 5 minutes until the couscous absorbs all the water and becomes fluffy.
- 9
Fluff the couscous with a fork by breaking up any clumps, stirring gently until the grains are separate and light.
- 10
Divide the couscous between two bowls, then top each with one roasted chicken breast and half of the zucchini chunks.
- 11
Drizzle 0.25 cup of yogurt over each bowl, creating a small pool in the center to cool the spicy chicken.
Tools you’ll need
- sheet pan (18 × 13 inch)
- paper towels
- small mixing bowl
- medium saucepan with lid
- fork
- meat thermometer
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