One Pan Harissa Chicken with Sweet Potatoes
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.
Servings: 4 plates
Ingredients
Chicken and Sweet Potatoes
- 1.5 lb boneless skinless chicken breasts
- 1 lb sweet potatoes peeled and cut into ¾ inch cubes
- 1 tbsp olive oil
- 1 yellow onion cut into large wedges
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 2 tbsp harissa paste
- 2/3 cup chicken broth
- 1 lemon sliced
- Sea salt to taste
- Black pepper to taste
Harissa Yogurt Sauce
- 3/4 cup plain Greek yogurt
- 2 tbsp harissa paste
- 2 tbsp lemon juice
- Sea salt to taste
- Black pepper to taste
Topping
- ¼ cup fresh parsley chopped
Instructions
- If the chicken breasts are very thick, slice them horizontally into thinner pieces. Season both sides with salt and pepper.
- Heat olive oil in a large deep skillet over medium-high heat. Add chicken and cook for about 3 minutes per side, until browned. Transfer to a plate.
- Reduce heat to medium. Add onion and sweet potatoes and cook for 5–6 minutes, stirring occasionally.
- Add garlic and cook for 30 seconds. Stir in tomato paste and cook for 1–2 minutes.
- Add harissa and chicken broth. Season with a little salt and pepper and stir well, scraping up any browned bits from the pan.
- Bring to a gentle simmer. Cover, reduce heat to medium-low, and cook for 8–10 minutes, until the sweet potatoes begin to soften.
- Stir the sweet potatoes, then nestle the chicken back into the pan. Arrange lemon slices around the chicken.
- Cover and gently simmer over low to medium-low heat for 10–15 minutes, turning the chicken once halfway through, until the chicken reaches 165°F and the sweet potatoes are fork-tender.
- If the chicken is done before the sweet potatoes, remove it and keep covered while the potatoes cook a few minutes longer. If the sauce is too thin, uncover and simmer for 3–5 minutes to thicken.
- Mix Greek yogurt, harissa, and lemon juice in a small bowl. Season with salt and pepper.
- Sprinkle the chicken and sweet potatoes with chopped parsley and serve with the harissa yogurt sauce.
Nutrition
Serving: 1 plate (17 oz) | Calories: 428kcal | Carbohydrates: 37.3g | Protein: 46.5g | Fat: 10.8g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.4g | Cholesterol: 125mg | Sodium: 650mg | Potassium: 1200mg | Fiber: 5.6g | Sugar: 10.8g | Vitamin A: 17000IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 2.5mg