A quick weeknight roast built on that jar of harissa, where the dip becomes both marinade and sauce. The chicken cooks alongside vegetables that caramelize in the spiced heat, giving you one sheet pan and minimal cleanup.

Serves 2. 35 minutes, 10 at the stove.

About 560 calories a serving, 66 g protein, 17 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F (220°C). Pat one pound of chicken dry and arrange on a sheet pan with one pound of zucchini or bell peppers cut into bite-sized pieces.
2. Spread half a cup of harissa over the chicken and vegetables, stirring the vegetables to coat them evenly; season with salt and pepper to taste.
3. Roast for 25 to 30 minutes, stirring the vegetables halfway through, until the chicken reaches 165°F (74°C) at the thickest part and the vegetables are soft and caramelized at the edges.28 min
4. Let the pan rest for three minutes, then divide between two plates and spoon any pan juices over the top.

Note Swap in any firm vegetable: carrots, cauliflower, or red onion all work. Leftovers keep for three days; reheat gently or eat cold with flatbread or over grain. Serve with couscous, rice, or crusty bread to soak up the sauce.