Sheet Pan Crispy Harissa Chicken with Smashed Potatoes, Yogurt & Dill
Spicy, crispy, and packed with flavor, this sheet pan harissa chicken tastes like takeout but fits your goals.
A modified Blue Apron recipe
Ingredients
2 Boneless, Skinless Chicken Breasts
16 oz Yellow Baby Potatoes
4 oz Grape Tomatoes
1 bunch Dill
¼ cup Panko Breadcrumbs
1 ½ tbsp Red Harissa Paste (you can add more if you prefer a spicier dish)
¼ cup Non-fat Plain Greek Yogurt
2 tbsp Light Mayonnaise
Instructions
Microwave the potatoes
Preheat the oven to 450°F. Microwave the potatoes on high in a bowl covered with a wet paper towel 4 to 5 minutes, or until they are easily pierced with a fork.
Prepare the chicken & vegetables
Meanwhile, wash and dry the fresh produce. In a bowl, whisk together the mayonnaise and harissa paste. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the sheet pan. Evenly spread or brush the creamy harissa sauce onto the seasoned chicken. Top with the breadcrumbs (pressing gently to adhere); season with salt and pepper. Spray with olive oil spray. Transfer the microwaved potatoes to the other side of the sheet pan(s). Lightly smash each potato with the back of a wooden spoon. Top the smashed potatoes with the tomatoes. Spray with olive oil and season with salt and pepper; stir to combine and arrange in an even layer.
Roast & serve your dish
Roast the prepared chicken and vegetables 18 to 22 minutes, or until the potatoes are browned and slightly crispy and the chicken is cooked through. Remove from the oven. Serve the roasted chicken with the roasted vegetables. Drizzle the yogurt over the vegetables. Garnish with the dill (picking the fronds off the stems and tearing before adding). Enjoy!