Express
Sheet Pan Harissa Chicken
with sweet & buttery vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
Chef
David Welch
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Brussels Sprouts
- 8 oz. Yukon Potatoes
- 1 oz. Red Pepper Pesto
- 1 oz. Harissa Spread
- ½ fl. oz. Honey
- ⅓ oz. Butter
- 1 tsp. Chile and Cumin Rub
- 1 tsp. Portuguese Piri Piri Blend
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories520
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Carbohydrates40g
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Net Carbs35g
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Fat25g
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Protein36g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Microwave-Safe Bowls
- 1 Microwave
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Add steaks to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Microwave Potatoes and Prepare Ingredients
Cut potatoes into 1/2" dice.
Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.While potatoes microwave, trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).Pat chicken dry. Season both sides with 1 tsp. olive oil and piri piri seasoning (use less if spice-averse).Carefully remove potatoes from microwave. -
2 Assemble the Vegetables and Chicken
Place potatoes and Brussels sprouts on prepared baking sheet and toss with garlic salt, chile and cumin rub, 2 tsp. olive oil, and a pinch of pepper. Push to one side of sheet and spread into an even layer on their side.
Place chicken on empty side of sheet. -
3 Roast the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove sheet from oven. Stir softened butter and honey into vegetables until combined. Sheet will be hot! Use a utensil.While vegetables and chicken roast, continue recipe. -
4 Make Sauce and Finish Dish
In another microwave-safe bowl, combine pesto, harissa spread (to taste), and 2 tsp. water.
Microwave uncovered until heated through, 30-45 seconds.Carefully remove from microwave and stir to combine.To serve, top chicken with sauce (to taste). Slice chicken, if desired. Bon appétit!
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