With Harissa Roasted Brussels Sprouts and Sweet Potatoes
Prep & Cook Time:30-40 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We coat chicken breasts in panko and chopped pumpkin seeds for a fun twist. The nutty protein is served with roasted sweet potatoes and Brussels sprouts coated in harissa – a smoky, slightly spicy chile paste popular in North African and Middle Eastern cooking. The dish is finished with lemon and parsley for a interesting mix of flavors, both complex and lovely.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Oven-Safe Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 425 degrees. Rinse chicken breasts and pat dry. Season both sides of chicken with ½ tsp. salt and a pinch of pepper then set aside in refrigerator. Thoroughly rinse produce and pat dry. Finely chop pepitas to about the same texture as the panko bread crumbs. Trim ends from Brussels sprouts and halve. Peel sweet potato* and cut * into ½" dice. Stem and coarsely chop cilantro. Stem and mince parsley. Zest lemon and mince zest. Trim ends from lemon and cut into six slices.
Coat the Chicken
In a small mixing bowl, add pepitas, panko breadcrumbs,1 tsp. olive oil, ½ tsp. water, and a pinch of salt and pepper. Completely cover one side of eachchicken breast with pepita-breadcrumb mixture. Use the palm of your hand to press mixture firmly in place. Reserve.
Cook the Vegetables
Prepare a baking sheet with foil and coat with cooking spray. In a large mixing bowl, toss Brussels sprouts, sweet potatoes, harissa, 2 tsp. olive oil, and a pinch of salt and pepper, coating vegetables evenly. Spread vegetables on baking sheet evenly and roast until browned and tender, about 15 to 18 minutes. Remove vegetables from oven and sprinkle with cilantro and feta cheese.
Cook the Chicken
While vegetables roast, heat a medium oven-safe pan over medium heat. When pan is hot, add 1 Tbsp. olive oil. Gently add chicken into pan, breaded side down. Cook until golden brown, about 5 minutes. Gently flip chicken over. Add three slices of lemon on the bottom of the pan under each piece of chicken. Place pan in oven and bake for 5 minutes, or until chicken reaches a minimum internal temperature of 165 degrees.
Make the Sauce
Combine lemon zest and parsley and sprinkle mixture over chicken. Remove chicken and lemon slices from pan and let chicken rest. Bring remaining juices to a simmer, then remove from heat, stir in butter, and season with salt to taste.
Plate the Dish
Divide vegetables between two plates. Place chicken on top and serve sauce on plate below chicken.
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