This Moroccan-inspired sheet pan Harissa chicken and vegetables is the perfect dish for a regular Monday … or a special occasion dinner. And its gluten-free, dairy-free, keto, low carb and paleo-friendly.
Cut the chicken breasts into about 10 or so strips
Preheat oven to 400 degrees F
Place chicken on a large sheet pan
Drizzle a total of 1 Tbsp olive oil over the chicken pieces
Spoon 1 tsp of Harissa paste onto each piece of chicken
Place sliced onions around and on top of the chicken
Leave half of the pan empty (saving it for the cauliflower) and put in the oven for 10 minutes
While the chicken is baking, wash and cut up a whole head of cauliflower
After the chicken has baked for 10 minutes, add the cauliflower to the reserved half of the pan
Drizzle 1 Tbsp of olive oil over the cauliflower; sprinkle salt, pepper and garlic powder to your taste on top and mix carefully with 2 large spoons (note: you can do this in a bowl first to avoid burning yourself; I did it – carefully – on the pan to save washing a bowl)
Bake everything for 20 minutes
Garnish with torn parsley, add a little salt and pepper to taste. Plate and enjoy! 🙂
