Meal Kit

Sheet Pan Harissa-Garlic Chicken

with roasted sweet potatoes and red onion

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Over 30g protein
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In Your Box (serves 2)

  • 18 oz. Sweet Potato
  • 12 oz. Boneless Skinless Chicken Breasts
  • 1 Red Onion
  • 1 Lemon
  • Info
    2 oz. Creme Fraiche
  • 1 oz. Harissa Spread
  • ¼ oz. Cilantro
  • 2 tsp. Chile and Cumin Rub
  • 2 Garlic Cloves

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

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
  1. 1

    Prepare the Ingredients

    Cut sweet potato into 1/4" half-moons.

    Stem cilantro and tear leaves.

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Halve and peel onion. Cut halves into 1/2" slices.

    Mince garlic.

    Combine half the harissa (to taste; reserve remaining for crema), 2 tsp. lemon juice (reserve remaining for crema), garlic, 1/4 tsp. salt, and 1/4 tsp. pepper in a mixing bowl. Set aside.

  2. 2

    Start the Vegetables

    Place sweet potatoes and onions on prepared baking sheet and top with chile and cumin rub, 1/4 tsp. salt, and 1 Tbsp. olive oil. Massage oil and seasonings into vegetables. Spread into an even layer.

    Roast in hot oven, 10 minutes.

    While vegetables roast, continue recipe.

  3. 3

    Add the Chicken

    Pat chicken dry and season both sides with 1/4 tsp. salt. Add chicken to bowl with harissa-garlic mixture and flip to coat.

    After 10 minutes, carefully remove baking sheet from oven. Push vegetables to one side of sheet. Sheet will be hot! Use a utensil.

    Add chicken to now-empty side of baking sheet and top with remaining harissa mixture (to taste) from bowl.

  4. 4

    Finish the Vegetables and Chicken

    Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

    While vegetables and chicken roast, continue recipe.

  5. 5

    Make Crema and Finish Dish

    In another mixing bowl, combine remaining harissa (to taste), crème fraîche, remaining 1 tsp. lemon juice, and a pinch of salt. Set aside.

    Plate dish as pictured on front of card, garnishing with cilantro and harissa crema (to taste). Squeeze lemon wedges over to taste. Bon appétit!

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