Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt (optional, to serve)
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss chicken breasts with harissa paste, olive oil, cumin, paprika, salt, and pepper in a large bowl until evenly coated.
- Arrange the chicken, chickpeas, red onion wedges, and cherry tomatoes in a single layer on a baking tray lined with parchment.
- Bake for 22-25 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and vegetables are starting to color.
- Rest chicken a few minutes, then slice and serve with tray veggies.
- Top with Greek yogurt and parsley if desired.
Nutrition values are estimates and may vary depending on exact ingredients used.
⚠️ This is general food inspiration, not medical or nutrition advice. Please consult your doctor or a registered dietitian before starting any new diet, especially if you have diabetes, allergies, or another medical condition.