Smoky harissa chicken and sweet potatoes simmer together in this one-pan meal to bring you a pinch of flavor. It’s gluten free, grain free, nut free, egg free and high in protein.

Tuesday night is chaos for me. I finish work late, I’m hungry, and the only thing I want to do is sit back and relax.

This one-pan harissa chicken with sweet potatoes is what saves my day. I simply need to add things to the pot and let it do the rest.

At the end, I don’t have to wash tons of dishes, and I can spend more time relaxing.

The harissa mixes wonderfully with the garlic, tomato and lemon. And, the tangy harissa yogurt sauce drizzled on top makes it even extra special.

With over 46 grams of protein per serving, it’s a meal that’s going to pack a lot of flavor and protein at the same time.

Ingredients and Substitutes

CHICKEN AND SWEET POTATOES

Chicken breasts, boneless, skinless (1.5 lb) – Swap with chicken thighs or use a plant-based option like firm tofu.

Sweet potatoes, peeled and cut into ¾ inch cubes (1 lb) – Substitute with butternut squash or Yukon gold potatoes.

Olive oil (1 tbsp) – Replace with avocado oil, canola oil, or melted ghee.

Yellow onion, cut into large wedges (1) – You can also use red onions or shallots.

Garlic cloves, minced (3) – Switch with garlic powder or paste.

Tomato paste (2 tbsp) – Swap with canned tomato puree or ketchup.

Harissa paste (2 tbsp) – Replace with Sriracha or red chili paste.

Chicken broth (2/3 cup) – Vegetable broth can be a great plant-based alternative.

Lemon, sliced (1) – You can also use lime slices or apple cider vinegar.

Sea salt, to taste

Black pepper, to taste

HARISSA YOGURT SAUCE

Plain Greek yogurt (3/4 cup) – Use plain yogurt or dairy-free yogurt.

Harissa paste (2 tbsp)

Lemon juice (2 tbsp)

Sea salt, to taste

Black pepper, to taste

TOPPING

Fresh parsley, chopped (¼ cup) – Swap with cilantro, chives, or dried parsley.

How to Make One Pan Harissa Chicken with Sweet Potatoes

Step 1. Grab your chicken breasts and season both sides with salt and pepper. If the chicken breasts are too thick, slice them horizontally into thinner pieces.

Step 2. Place a large deep skillet over medium-high heat. Place the olive oil and let it heat up.

Add the chicken and let it cook 3 minutes on each side (no more), until it’s browned. Once it’s ready, set it aside.

Step 3. Reduce the heat to medium and add the onion and sweet potatoes. Cook them for 5-6 minutes, making sure you stir occasionally.

Step 4. Add the garlic and cook for 30 seconds. Then, stir in the tomato paste and cook for another 1-2 minutes.

Step 5. Add the harissa and pour in the chicken broth. Season with salt and pepper and give it a good stir. Make sure you scrape up any of the browned bits from the pan.

Step 6. Bring it to a gentle simmer. Cover, and then reduce the heat to medium-low.

Cook for another 8 to 10 minutes, until you feel the sweet potatoes are soft.

Step 7. Give the sweet potatoes a good stir and place the chicken back into the pan. Arrange the lemon slices around the chicken.

Cover and gently simmer over low-medium heat for 10-15 minutes, making sure you turn the chicken halfway through. The chicken should reach 165F and the sweet potatoes should be fork-tender.

If the chicken is done before the sweet potatoes, remove it and keep cooking the potatoes until they are fully cooked. If the sauce is too thin, uncover it and let it simmer for 3-5 minutes.

Step 8. In a small bowl, combine the Greek yogurt, harissa, and lemon juice. Season with salt and pepper to taste.

Step 9. When it’s done, garnish with the chopped parsley and serve with the harissa yogurt sauce.

My Tips & Tricks

1. Always sear the chicken: This helps retain the chicken’s juices, and the browned bits it leaves add a lot of flavor to the sauce.
2. Use a thermometer: This is going to help you check if the chicken is fully done.
3. Make the sauce ahead of time: It tastes even better after sitting 20-30 minutes, since it gives the flavors time to meld.