Preheat oven to 425 degrees. Rinse chicken breasts and pat dry. Season both sides of chicken with 1/2 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 1/2" dice. Stem and coarsely chop cilantro. Stem and mince parsley. Zest lemon and mince zest. Trim ends from lemon and cut into six slices.

In a small mixing bowl, add pepitas, panko breadcrumbs,1 tsp. olive oil, 1/2 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.

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.

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.

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.

Divide vegetables between two plates. Place chicken on top and serve sauce on plate below chicken.