This one-pan dinner gets a hit of flavorful heat from harissa, the popular North African chile-and-garlic paste. We use harissa paste from a tube for this recipe. It's got a concentrated chile flavor that makes an excellent spice rub for chicken and adds a subtle punch of heat to a refreshing herbed yogurt sauce.

Source:, March 2020




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Toss cauliflower and peppers with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Spread in a single layer on a large rimmed baking sheet; roast for 15 minutes.

  • Meanwhile, combine 2 teaspoons harissa paste, brown sugar, garlic and the remaining 1 tablespoon oil and 1/2 teaspoon salt in a small bowl. Rub chicken all over with the harissa mixture. Stir the vegetables, then add the chicken to the pan. Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 20 minutes.

  • Combine yogurt, the remaining 1/2 teaspoon harissa paste, lemon zest and juice, mint, parsley and pepper in a small bowl. Drizzle the sauce over the chicken and vegetables or serve on the side for dipping.

Nutrition Facts

3 oz. chicken, 1 1/4 cups vegetables & about 2 Tbsp. yogurt sauce each
314 calories; protein 31.8g; carbohydrates 15.6g; dietary fiber 4.7g; sugars 9g; fat 13.9g; saturated fat 2.3g; cholesterol 84.2mg; vitamin a iu 3618.8IU; vitamin c 203.8mg; folate 131.2mcg; calcium 74.1mg; iron 1.5mg; magnesium 66.7mg; potassium 1013.5mg; sodium 460.7mg; added sugar 1g.